As much as I gravitate towards lighter bodied wines of finesse and elegance, sometimes only a rich, muscular and powerful wine will do. When I'm pulling a perfectly cooked rib-eye off the grill, a lighter Beaujolais simply doesn't cut it. There's just something so soul satisfying about drinking a heady, earthy red, especially when paired with an equally robust roast or grilled leg of lamb. In these instances, accept no substitute!
Hailing from deep in the heart of the Languedoc, Domaine Leon Barral's lusty reds capture everything I love about this beautiful, sun-kissed Mediterranean landscape. Make no mistake, this is not your ordinary southern French, bistro red. Instead this is a wine of deep minerality and concentration derived from the schist soils (in form of slate) of Faugères, a soil type not found anywhere else in the region. This wine easily rivals, if not tops, the best Chateauneuf-du-Papes I've ever had.
I will also ask that you please pay special attention to pricing here, as I'm offering these bottles at the lowest national price by a wide margin.
Today I am proud to offer the ONLY bottles of 2017 Leon Barral 'Valinière' Faugères in South Carolina!
2017 Domaine Leon Barral 'Valinière' Faugères - $88.99
Special Newsletter price - $59.99
To order, reply directly to this email or call me at 843.576.4845
Didier Barral represents the 13th generation to farm this rugged landscape in Faugères. While previous generations grew grapes and sold them off to local cooperatives, Didier was the first to begin estate-bottling in 1993. He has since become a beacon of wine-growing and regenerative farming in Southern France.
Instead of tractors and synthetic chemicals, Didier employs a team of cows to help with weed thinning and fertilization. He encourages the growth of cover crops between vines to maintain a healthy ecosystem within his estate. This philosophy extends to the cellar, where fermentation is always done with native yeasts. He uses gravity (no electric pumps) to move wine downwards from cement fermentation tanks to barrel, and adds minimal sulphites only at bottling. This approach ultimately translates to tremendously complex and age-worthy wines.
80% Mourvèdre with 20% Syrah (from North facing slopes). Hand-harvested and fermented in concrete tanks where it spends three to four weeks on the skins with manual
punch-downs to acquire as much power and finesse from the grapes. It is then basket pressed and moved to age in a mixture of French Oak barrels (10% new) for 24-26 months.
The wine bursts from the glass with blackberry, black currant, lavender, sage, white pepper and Herbs de Provence. The palate is rich, powerful and concentrated, delivering mouth-coating flavors of grilled plum, cedar and spice. The giant frame is kept in check with a bead of rocky minerality and fresh acidity. This is a show-stopping bottle of wine.