50% Grenache/30% Cinsault/20 % Clairette/Viognier/Chasselas/other). All of the fruit comes from the warm site and granite soils of Texier’s St.Julien-en-St.Alban vineyard. The varieties are co-harvested and -fermented in whole clusters, gently pressed, fermented with native yeasts in concrete tanks with a brief 5-day maceration. Aged for a year in concrete before bottling with only 15 g/l of sulfur max. Chat Fou has always been intended as a fresh, light style of Côtes-du-Rhône–and to that end, this vintage saw a large decrease in Grenache and a corresponding increase in Cinsault–which according to Eric Texier is faring better than Grenache in the warming climate and makes for a more “jolie” or pretty and charming red.
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