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| Clos d'un Jour red wine |
I like the deep dark fruity red wine from
Cahors wine region, promoted as black wine, using Melbec grapes.
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| Clos d'un Jour |
My favorite small bio vineyard there is
Clos d'un Jour. The secret to their deep colour and rich flavor wine
is after fermenting for 2 weeks, macerate the whole lot at 27-30˚C for 4 weeks,
to extract the maximum out of grapes skin.
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| Clos d'un Jour amphora |
They then age some of the wine in oak
barrels and some in clay amphora for 12-18 months. Amphora is the ancient way
of aging wine, to let it breath, mellow the flavor. The resulting taste is purely
from the grape, without any addition of oak flavor when aged in oak barrel.
Visited the vineyard last week, found their grapes
still not harvested and turning bad. A hard frost in April had killed all the
flowers, even though the plants re-grow flowers, the fruits are too late to
mature, so no wine making this year, really hard to be farmers.
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