1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Châteauneuf-du-Pape “Piedlong”
90% Grenache, 10% Mourvèdre Grenache = 70 years old, Mourvèdre = 50 years old Sand on red clay and galets roulés 13 ha
Ventoux
“Mégaphone” Rouge
80% Grenache, 20% Syrah 25 years average Rocky clay and sand 2 ha
Vin de Pays de Vaucluse
“Le Pigeoulet” Blanc
1/3 Roussanne, 1/3 Grenache Blanc, 1/3 Clairette Planted in 1995 Clay, Limestone, scattered with galets roulés .5 ha
Vin de Pays de Vaucluse
“Le Pigeoulet” Rouge
80% Grenache, 10% Syrah, 5% Carignan, 5% Cinsault 25 years average Clay with sandy alluvial deposits 10 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Vin de Pays de Vaucluse “Le Pigeoulet” Blanc :

• Vineyard is situated in the southeastern sector of the commune of Courthézon, in the lieu-dit of Saint Georges

• Grapes are harvested by hand, followed by two rigorous sortings

• Grapes are pressed gently by pneumatic press with their stems

• Vinification occurs in oak foudres at around 20°C

• Wine ages in 20-hl foudres for 8 months and is then bottled


Vin de Pays de Vaucluse “Le Pigeoulet” Rouge :

• Vineyard is divided into two parcels: 3 hectares on the left bank of the Rhône, 15 km north of Avignon; 7 hectares in the commune of Caromb (in the Ventoux)

• Blend assembles fruit from both the Côtes-du-Rhône and the Côtes-du-Ventoux

• Grapes are harvested by hand

• Grapes are de-stemmed

• Grapes are pressed gently by pneumatic press

• Vinification occurs in temperature-controlled cement cuves for 12-15 days and always goes through malolactic fermentation


Ventoux “Mégaphone” Rouge :

• Vineyards are situated in the area of Caromb, nestling on the southern slopes of the Dentelles de Montmirail

• Grapes are harvested by hand

• Grapes are de-stemmed

• Grapes are pressed gently by pneumatic press

• Vinification occurs in temperature-controlled cement cuves for 15-20 days and always goes through malolactic fermentation

• Aged in 50 hl foudres for 10 months


Châteauneuf-du-Pape “Piedlong”:
• Partially de-stemmed
• Traditional fermentation lasts 30 days in temperature controlled concrete tanks
• Systematic malolactic fermentation
• Wine is aged in concrete tanks for 1 year, then aged a second year in 50 hl foudre
• Bottled unfined and unfiltered
• Aged in bottle for 3 months
• Grenache fruit comes from the Pielong lieu-dit (10 ha), which is Châteauneuf-du-Pape’s highest posit at 128 m
• Mourvèdre fruit comes from the Pignan lieu-dit (3 ha)
• Both parcels are located north of the village of Châteauneuf-du-Pape on the Plateau du Piedlong

General Information

Country
France
Region
Southern Rhône
Appellation(s)
Vin de Pays de Vaucluse
Producer
Frédérick & Daniel Brunier
Founded
1998
Annual Production
6,500 cases
Farming
Lutte Raisonnée
Website
http://www.vieuxtelegraphe.com

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