SYNDICAT INTERNATIONAL VIGNERONS EN CULTURE BIO-DYNAMIQUE. In 1998, the members judged it essential to determine, in practical terms, the fundamental principles that any wine producing property must respect in order to be able to describe itself as a biodynamic operation. A specific set of specifications for the growing of vines and vinification was therefore established, excluding the use of all oenological products that aim to modify the grapes’ initial balance and neutralize the effect of vintages, with a view to preserving all of the potential of the “terroir” in the wine and retaining the energy capital acquired by the biodynamic farming of the vines. In order for inspections to be as objective as possible, the Union decided to entrust them to an independent body, ECOCERT SAS France, which checks that each member property respects the viticulture and vinification requirements. After four years of conversion to biodynamic agriculture, the SIVCBD issues official BIODYVIN approval to members that have been inspected during this period. All SIVCBD domains’ member are therefore AB certified by an inspection body and BIODYVIN by the SIVCBD following the Ecocert SAS France control.
The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
BIODYNAMICS WORKS FOR: feed the earth and men, respect the living, the rhythms and the terroir, strengthen soil life and plant health, create balanced farm property. Demeter is a reference to the Greek Goddess of grain and fertility. The Demeter certification program was established in 1928, and as such was the first ecological label for organically produced foods. Demeter products have a double certification: they are controlled and certified organic according to the European specifications and according to the Demeter specifications. Demeter biodynamic certification is used in over 50 countries, it guarantees the respect of the biodynamic principles on farm property and during the transformation of the products.
Ratings "Barbe Rac 2016 Red"
R. Parker - Wine Advocate - (94-96) /100
"Picked two weeks earlier than the historical norm, the 2016 Chateauneuf du Pape Barbe Rac is 100% old-vine Grenache from a warm subregion of the appellation. It boasts huge black cherry fruit and touches of garrigue, carried by a full-bodied, rich palate. This is tannic but ripe, with a long, long, long licorice-tinged finish. Yes, I wrote long three times in my original notes!"
Wine Enthusiast - 16,5/20
Jancis Robinson - 16,5+/20
""Barrel sample. 100% Grenache.
Rich and ripe and exotic. Sweet. Lots of fine tannins – almost bitter on the end. Very youthful indeed. Not nearly as approachable as Croix de Bois.Drink 2025-2040"
Vinous - 94/100
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
ample, fleshy, hot and round. Outstanding density with an impressive length. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Sommelier's advice: All meats : marinated or in sauces. cheeses.
The grapes are carefully selected during the harvest. This sorting is compulsory and allows the selection of the best bunches of grapes.
Quaternary terrace with a surface of shingles coming from the former bed of the Rhône. The parcel producing this single vineyard has a complex and various geological composition. Vines are 90 years old.
Grenache, being sensitive to oxidation, vinifications are made in concrete tanks. Fermenting lasts about 3 weeks (which allows a polymerization of tannins)with a temperature which varies between 30 and 33°C. Only the free-run wine is used in this single vineyard.