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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Collioure Blanc “Les Canadells”
70% Grenaches blanc et gris, 10% Macabeo, 10% Roussane, 10% Vermentino 20 to 60 years Schist 13 ha total
Collioure Rosé “Rosé des Roches”
50% Grenache, 50% Syrah 20 to 60 years Schist 13 ha total
Collioure Rouge “La Pinède”
80% Grenache Noir, 7% Carignan, 7% Syrah, 6% Mourvèdre 35 to 70 years Schist 13 ha total
Collioure Rouge “Puig Oriol”
70% Syrah, 15% Carignan, 15% Grenache 25 to 50 years Schist 13 ha total
Collioure Rouge “Puig Ambeille”
80% Mourvèdre, 10% Grenache, 10% Carignan 25 to 45 years Schist 13 ha total
Vin de Pays de la Côte Vermeille “Mémoire d’Automnes”
50% Grenache Blanc, 50% Grenache Gris 35 to 75 years Schist 13 ha total
Banyuls Blanc Doux
50% Grenache Blanc 50% Grenache Gris 35 to 70 years Schist 13 ha total
Banyuls “Rimage”
90% Grenache, 10% Carignan 45 + years Schist 13 ha total
Banyuls “Rimage Mise Tardive”
90% Grenache, 10% Carignan 45 + years Schist 13 ha total
Banyuls “Reserva”
35% Grenache, 35% Grenache Gris, 30% Carignan 45 + years Schist 13 ha total
Banyuls “Vin de Méditation”
Grenache and Carignan 45 + years Schist 13 ha total
Cap de Creus “Rancio Sec”
Grenache and Carignan 45 + years Schist 13 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• All grapes are harvested by hand and nothing is mechanized at all (no tractors)

• All wines are fermented traditionally with wild yeasts


Collioure Blanc “Les Canadells”:

• Grenache Gris is pressed immediately after harvest

• Grenache Blanc, Macabeo, Vermentino, Roussanne undergo a short skin maceration

• A percentage of the wine is fermented in oak barrels with a regular stirring of the lees

• Wine is bottled 6 months after harvest


Collioure Rosé “Rosé des Roches”:

• Made from Grenache (direct pressing), Syrah (18 hour maceration)
• Wine is bottled 3 months after harvest
•Wine does not undergo malolactic fermentation


Collioure Rouges:

• All reds undergo pump-overs and all punch-downs are by foot

• Wine is bottled 10 to 18 months after fermentation


Banyuls:

• Banyuls Blanc Doux, “Rimage”, “Rimage Mise Tardive” are all vintage wines


Banyuls Blanc Doux:

• Grapes are pressed directly after harvest

• Alcohol is added to stop fermentation so that the grapes may retain their sweetness


Vintage Banyuls:

• Non-oxidized wine that is bottled within the first year of aging
• Harvested between September 10 and 20
• Neutral spirit added during fermentation and calculated to bring juice to 16% alcohol
• Residual sugar of 90 to 96 g/L

• Banyuls “Rimage Mise Tardive” similar to base wine of “Rimage”; aged in foudre for several additional years before release


Banyuls “Reserva”:

• Harvested between September 10 and 20
• Neutral spirit added during fermentation and calculated to bring juice to 16% alcohol
• Must is then pressed and pressed juice is divided and aged in three separate vessels: foudre, barrel, and large glass jars stored outdoors in the sun
• Glass jars are aged for one year outdoors and then blended together into one tank
• The final blend for each “Reserva” bottling is composed of the blended tank of wine aged in glass jars, with various other vintages from barrels and foudre
• The resulting blend has an average of wine age of 5 years—the youngest wine being 1 year old and the oldest being 13 years old
• Residual sugar of 90 to 96 g/L


Banyuls “Vin de Méditation”:

• Solera aging process

• Wine still has a base from 1952


Vin de Pays de la Côte Vermeille “Memoire D’Automnes”:

• Grapes are picked late and undergoes a long fermentation

• Wine is intentionally left to oxidize over two years in barrel

• Similar to Vin Jaune or Dry Sherry

General Information

Country
France
Region
Languedoc-Roussillon
Appellation(s)
Collioure, Banyuls, Vin de Pays de la Côte Vermeille, Cap de Creus
Producer
Vincent Cantié, Christine Campadieu
Founded
1981
Annual Production
4,600 cases
Farming
Haute Valeur Environnementale (certified)
Website
http://www.latourvieille.com/
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