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Ensédune Marselan

Country

France

Region

Languedoc

Sub-Region

Coteaux d'Ensérune

Producer

Les Vignobles Foncalieu

Vintage

2016

Composition

100% MARSELAN

Alcohol

14%

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WINEMAKER NOTES

At the edge of the Mediterranean sea, the Oppidum Romain d’Ensérune dominates the terroir of the Ensédune wines. It is characterized by one of the warmest and dryest climates of France located at the west of Béziers. Proud of a thousand-year-old tradition, the Ensérune winegrowers were keen to develop their vineyards by acclimatizing grape varieties from various horizons. Created by teamwork, the Ensédune range is the product of generations of collaboration by winegrowers and presents unusual grape varieties for monovarietal wines.

TASTING NOTES

Very fruity, lively, balsamic, small berry fruit (blackcurrant, blueberry, wild strawberry) aromas, with a lovely, mellow concentration. The perfect easy-drinking wine.

PAIRING SUGGESTIONS

To be tasted with game, red meat and cheeses.

VINEYARD

Over 100 ha throughout the entire VPE area. Loves well irrigated gravel (pea gravel) soils.

VITICULTURE

Variety produced by crossing Grenache with Cabernet-Sauvignon (in 1961). Recommended in the South of France since 1997, it is easy to establish and easy to train (upright variety), with just one drawback: mechanical harvesting is hard work! Marselan is a moderately vigorous, late-maturing variety. It produces small berries and very little juice = highly concentrated wine, but with supple tannins. A blending wine with outstanding consistency, irrespective of the conditions in a particular year.

VINIFICATION

After vatting, the grapes are “bled” to 15% to concentrate the must. Fermentation takes place at temperatures varying between 26 and 28°C. Extraction is carried out by several pumping over and rack-and-return operations during the first third of the fermentation process. At the end of this process, the tank is left to macerate for 3 to 4 weeks in order to obtain the desired richness and complexity on the palate. Pressing, malolactic fermentation. Matured on fine lees for 2 months.