Marius Grenache Syrah
Marius rouge 2010, parmi les meilleurs vins IGP de France !
Concours National des Vins IGP de France Marius Rouge 2010 - Pays d’Oc IGP : Médaille d’Or
Colour : red, purple, dense, clear with deep purple glints.
Nose : powerful, complex, dark, spicy, red berries, delicate floral touch.
Mouth : powerful, concentrated and structured attack with a tinge of silky tannins. Red fruit aromas.
Marius advises you to serve this wine between 10 and 12°C during an aperitif or a meal among friends.
Please find all Marius’ suggestions on www.mariusbymichelchapoutier.com
Grenache and Syrah are two Rhodanian grape varieties.
In order to achieve a balanced and complex vintage, the vineyards we have selected are cultivated on clay and calcareous hillsides. This type of location provides a favourable sun exposure on the hillsides as well as sufficient water reserves in the limestone earth that the vineyards can reach its desired maturity. Furthermore, these vineyards are controlled using the Royat Cordon pruning technique, enabling to grow balanced grapes with a regular maturity. The rootstocks are adapted to the soils.
During the conception of this vintage, we wanted to achieve an impression of generosity, complexity and elegance. We naturally selected the Grenache variety, which are average and undergo a regular maceration. This enables to produce wines which are gourmand, pleasant and balanced and which have a nice tinge. We also chose the Syrah whose strength balances the natural sweetness of Grenache grapes. Grenache grapes are harvested first as they have a significant maturation capacity, which rapidly leads to the over maturity of aromas. Such aromas are sought after for well-known Roussillon wines. However, this is not the case for Marius wines. Lastly, the Syrah variety is harvested when phenolic maturity has been achieved. Frequent visits are made to the vineyards so as to monitor these maturities. The crop macerates for ten days at a controlled and fresh temperature so that the tannins and the fresh fruit aromas invade the juices of the wine without compromising the balance we want to achieve. The pumping of the wine from the vat over the must for extraction is practiced as delicately as possible. When we are satisfied with both balances, the grapes are pressed. As soon as the alcoholic fermentation has ended, the wines are racked many times and left to mature without any sulphur on fine lees so as to reinforce their complexity which is much appreciated at M. Chapoutier. The two grape varieties are therefore vinified separately. The complexity of Marius Rouge is then revealed by our wine blending know-how. The addition of a small amount of grape juice optimises the balance of different acids and counter-balances the robustness of the Syrah grape, provides an elegant and gourmet touch.