LANGUEDOC-ROUSSILLON | CLOS DE LA BARTHASSADE
Terrasses du Larzac Les Ouvrées 2022 Clos de la Barthassade
€21.00
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Product Details
- Format
- 75 cl
- Region
- LANGUEDOC-ROUSSILLON
- Vintage
- 2022
- Ranking
- VILLAGE
- Appellation
- TERRASSES DU LARZAC
- Degree
- 13.5°
- Color
- ROUGE
- Country
- FRANCE
- Author
- Adrien
A name that rings distinctly Burgundian, including in the glass, from this young Languedoc domaine.
The Terrasses du Larzac Les Ouvrées 2022 from Clos de la Barthassade is the most Burgundian cuvée of this young Languedoc domaine, founded in 2014 by Hélène and Guillaume Baron, a wine for the cellar that rivals the finest expressions of the appellation, rated 93/100 by Revue du Vin de France in the previous vintage. The ouvrée, in vineyard parlance, refers to the area of land a person could work by hand in a single day. This unit of measurement still used in Burgundy, where Guillaume and Hélène learned their craft, is certainly a nod from the couple now settled in the Terrasses du Larzac. A tribute to the daily, precise work of the vigneron, expressed in each gesture and in each glass.
Terroir and vineyard
The terroir rests on rocky terraces of calcareous scree at Montpeyroux, the lieu-dit La Barthassade devoted to Mourvèdre, and Jonquières, where Bois de Paulhau is planted with Syrah and Combariolles with Grenache. These two communes of the Hérault, at the foot of the Larzac limestone massif, benefit from altitude and cool nights that temper Mediterranean heat and preserve the natural acidity of the grapes, fundamental characteristics of Terrasses du Larzac wines. The blend comprises 50% Syrah, 35% Mourvèdre and 15% Grenache from vines averaging 35 years old. Vineyards are tended using organic principles, with some biodynamic techniques. Vinification employs whole-bunch fermentation at 60% for Grenache and 50% for Syrah, gravity-fed filling and draining, punch-downs during two-thirds of fermentation alternating with remontage, temperature control, and a three-week maceration. Ageing lasts 22 months in demi-muids, barriques and concrete eggs.
Tasting profile
The nose opens on dark fruits, spice and a subtle menthol note. The palate is ample, long and complex, with diabolical balance. It develops through dark fruit, roasted grain and spice, finishing on balsamic notes. The bouquet is rich with aromas of extremely ripe dark fruit, liquorice and aniseed, with a light smoky touch. The palate is dense, tannins supple, and the finish extends through liquorice and eucalyptus. A magnificent cuvée that stands with the finest of the appellation. A wine for the cellar, drinking beautifully over 10 years and beyond.
The domaine
Guillaume and Hélène Baron settled in Languedoc in 2013 after apprenticing in Burgundy at Domaine de la Pousse d'Or and with Sylvain Pataille, then in Provence at Domaine de Trévallon. They created Clos de la Barthassade in 2014 at Aniane, convinced they could craft great wines here, balancing freshness and generous character. This sector is now recognised as among Languedoc's finest. The domaine holds 13 hectares planted with Syrah, Grenache, Cinsault, Mourvèdre, Chenin Blanc, old Carignan and even Chardonnay, a varietal dear to their hearts. In the cellar, winemaking is as natural as possible, without added yeasts or sulphur.
Food pairing
This Terrasses du Larzac Les Ouvrées pairs beautifully with côte de bœuf cooked over an open fire with gratin dauphinois, roasted hare, pheasant with cabbage or venison. It finds equally fine harmony with lamb cutlets seasoned with garrigue herbs, woodland mushrooms sautéed with garlic and parsley, or aged hard cheeses such as mature Comté or dry Pélardon. Serve between 16 and 17°C, with an hour of decanting advised in its youth to reveal the full depth and complexity of this great Languedoc wine.
Terroir and vineyard
The terroir rests on rocky terraces of calcareous scree at Montpeyroux, the lieu-dit La Barthassade devoted to Mourvèdre, and Jonquières, where Bois de Paulhau is planted with Syrah and Combariolles with Grenache. These two communes of the Hérault, at the foot of the Larzac limestone massif, benefit from altitude and cool nights that temper Mediterranean heat and preserve the natural acidity of the grapes, fundamental characteristics of Terrasses du Larzac wines. The blend comprises 50% Syrah, 35% Mourvèdre and 15% Grenache from vines averaging 35 years old. Vineyards are tended using organic principles, with some biodynamic techniques. Vinification employs whole-bunch fermentation at 60% for Grenache and 50% for Syrah, gravity-fed filling and draining, punch-downs during two-thirds of fermentation alternating with remontage, temperature control, and a three-week maceration. Ageing lasts 22 months in demi-muids, barriques and concrete eggs.
Tasting profile
The nose opens on dark fruits, spice and a subtle menthol note. The palate is ample, long and complex, with diabolical balance. It develops through dark fruit, roasted grain and spice, finishing on balsamic notes. The bouquet is rich with aromas of extremely ripe dark fruit, liquorice and aniseed, with a light smoky touch. The palate is dense, tannins supple, and the finish extends through liquorice and eucalyptus. A magnificent cuvée that stands with the finest of the appellation. A wine for the cellar, drinking beautifully over 10 years and beyond.
The domaine
Guillaume and Hélène Baron settled in Languedoc in 2013 after apprenticing in Burgundy at Domaine de la Pousse d'Or and with Sylvain Pataille, then in Provence at Domaine de Trévallon. They created Clos de la Barthassade in 2014 at Aniane, convinced they could craft great wines here, balancing freshness and generous character. This sector is now recognised as among Languedoc's finest. The domaine holds 13 hectares planted with Syrah, Grenache, Cinsault, Mourvèdre, Chenin Blanc, old Carignan and even Chardonnay, a varietal dear to their hearts. In the cellar, winemaking is as natural as possible, without added yeasts or sulphur.
Food pairing
This Terrasses du Larzac Les Ouvrées pairs beautifully with côte de bœuf cooked over an open fire with gratin dauphinois, roasted hare, pheasant with cabbage or venison. It finds equally fine harmony with lamb cutlets seasoned with garrigue herbs, woodland mushrooms sautéed with garlic and parsley, or aged hard cheeses such as mature Comté or dry Pélardon. Serve between 16 and 17°C, with an hour of decanting advised in its youth to reveal the full depth and complexity of this great Languedoc wine.