[ 2014 Vignobles Brunier Megaphone ]
[ Why We Love It: ]
Megaphone (a new addition to the line-up from Vignobles Brunier) is created with the same love, care and attention to detail that has made global icons of the wines produced at Vieux Telegraphe. The grapes for Megaphone 2013 are harvested by hand from a small 8 acre plot. There are three rounds of sorting and selection (two in the vineyard and one upon arrival at the cellar) that ensure only the cleanest and ripest fruit makes it into the winery. Grapes are grown on privileged terroirs near Caromb at Dentelles de Montmirail, among the foothills, leading up to the highest point in Provence (Mont Ventoux). This dramatic and jagged prehistoric limestone formations is situated between the villages of Gigondas and Vacqueyras – a perfect site for Grenache and Syrah. The vineyards used in the production of Megaphone average about 30 years of age and are grown on clay/sand soils littered with (literally, one would imagine!) tons of stone and gravel.
Harvest is followed by 100% destemming and gentle pressing. Slow, cool fermentation of Megaphone takes place over 20+ days in traditional cement vats, followed by full malolactic fermentation. The wine is then allowed to age for about a year in 5000L oak foudres before bottling and another couple of months to rest in bottle before final release to market. Very limited annual production totals just 15,000 bottles. In addition to the incredible southern Rhone minerality on display in this “super-Ventoux” red, the wine showcases amazing herbal complexity speaking to the impact of the “garrigue” (or local vegetation including rosemary and time and juniper) on the flavours and aromas of the final blend.
[ Price: ]
[ Technical Specs: ]
Case Pack: 6 x 750mL
GRAPES: 80% Grenache & 20% Syrah
[ Recipes & Food Pairings: ]
Balsamic Skirt Steak Tacos w/ Blue Cheese – RECIPE
Lamb & Roasted Onion Kebabs w/ Tomato-Prune Sauce – RECIPE
Grilled Ribeye w/ Pistachio Butter – RECIPE
[ Tasting Notes: ]
“The 2014 Megaphone Cotes du Ventoux is a step up over the Pigeoulet release and is 80% Grenache and 20% Syrah that’s aged all in foudre (as is the Pigeoulet.) It has solid notes of black cherries, wild strawberry, pepper and spring flower notes in a medium-bodied, juicy, fresh and deliciously quaffable style. It’s a bistro-styled drinker… with class.
One of my favorite visits during my time spent working in the southern Rhône is with Daniel Brunier at Domaine du Vieux Telegraph. A large estate, it covers almost 150 acres of prime terroir, mostly in the famed la Crau lieu-dit located around the estate. They’ve streamlined the lineup in the past few years and now release five Châteauneuf du Pape; two whites and three reds. The vinification here is as traditional as they come, with fermentation occurring without temperature control and all with native yeast. Aging occurs mostly in older foudre and the whole process is very hands off…”
Jeb Dunnuck / eRobertParker.com
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