Wine information
This is one of the three Syrahs of Marlène Soria, one of the »best, craziest and most irrepressible winemakers of the whole Languedoc«, as it is called in the Vinum is called. It is certainly true that it takes a good deal of strength of character to age one's wines for more than ten years in large wood and in cement tanks before bottling them. But what comes out of it proves her right. The Les Cistes is a Syrah fermented with a small amount of Grenache. Both grape varieties are grown in the same vineyard on hard rock. Since 2011 it is called Les Cistes and no longer Clos des Cistes. He is a Vin de France become.
Color
Dark ruby red with brick-red reflections and dark core
Nose
Like all of Marlène Soria's wines, the Les Cistes after opening, after a carafe in which it should be given a little time. Then the Syrah opens with notes of cistus and garrigue, rosemary and juniper as well as a basket of ripe blackberries, blueberries, black cherries and plums, cinnamon, cloves and a little nutmeg as well as a touch of hazelnut, suggesting the long ageing period with a hint of oxidation. The walnut remains part of the potpourri even with air and warmth, plus notes of hanging meat, a juicy wild berry perfume, undergrowth, forest floor and a ripe sweetness.
Palate
Les Cistes is a wine with eleven years of ageing, which is nevertheless youthfully unbound and full of drive on the palate, yet powerful, dense, firm and compact. In contrast to the Belle Léone it appears somewhat brighter and rounder and incorporates the liquorice note so typical of Grenache even more clearly into the fleshy black fruit, in which black cardamom can be found as well as pepper and the aforementioned garrigue. The fruit is reminiscent of blackcurrants, blackberries and blueberries, accompanied by extract sweetness and a silky tannin framework, through which a fantastically lively acidic nerve runs, giving this fleshy and herb-scented wine the necessary backbone. This is very coherent, complex and inviting. The wine is great to enjoy now, but has a lot of potential for the future.
Food recommendations by Christoph Raffelt
- Braised côte de b½uf with parsnips caramelised in maple syrup
- Red peppers stuffed with rice, wild mushrooms, thyme and garlic
- Crispy seared venison liver with wild mushrooms and Parmigiano reggiano cheese
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Peyre Rose |
| Country | France |
| Region | Languedoc |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 16° |
| Manufacturer | Domaine Peyre Rose, Route de Villeveyrac, 34230 Saint Pargoire / France |
