Domaine des Ardoisieres Cuvee Argile Rouge 2020

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    Domaine des Ardoisieres Cuvee Argile Rouge 2020  Front Bottle Shot
    Domaine des Ardoisieres Cuvee Argile Rouge 2020  Front Bottle Shot Domaine des Ardoisieres Cuvee Argile Rouge 2020  Front Label

    Product Details


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    Vintage
    2020

    Size
    750ML

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    2019
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    Domaine des Ardoisieres

    Domaine des Ardoisieres

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    Domaine des Ardoisieres, France
    From Domaine des Ardoisieres, it seems Mont Blanc is everywhere. The towering mountain watches over this small estate near the Swiss border from every angle, shaping the wines so expertly grown and made here. The domaine was planted during Roman times, then became overgrown with forest. A passionate group of supporters cleared the vineyard in 1998 and began piecing the steep terraces back together to create Domaine des Ardoisieres. Since 2005, Champagne native Brice Omont has taken over the winemaking and is now considered one of the most exciting producers in France. For the very first time, Brice’s wines are being imported to the United States. The domaine’s 17 acres of vineyards are planted on steep, rocky slopes high above the town of Freterive. The entire production is sourced from two single vineyard sites: Cevins and St. Pierre de Soucy. The domaine produces five different cuvées (three white, two red) using the area’s unique varietals, including Altesse, Jacquère, Mondeuse, Gamay and Persan. The domaine has employed biodynamic principles in the vineyard since the vines were planted. The reds are produced without any de-stemming, and all the wines are fermented with native yeasts. Brice’s wines are brilliantly unique, capturing the stony and mineral character of the vineyard terraces, and possessing an amazing crystalline purity. Drinking these wines from the side of Mont Blanc is like tasting freshly squeezed juice running off a glacier.
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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    Tucked up into the sheltered foothills of the Alps where conditions vary considerably from one spot to the next, the vineyards of Savoie are widely dispersed within three main growing districts. These are Seyssel, Bugey and general Savoie. Within these are 16 different cru vineyard areas.

    The region boasts a large number of unique indigenous grapes, incidentally unrelated to any nearby regions’ varieties. The styles here tend toward organic and traditional. In the past, the dynamic summer and winter tourist population consumed most Savoie wine before it could leave the area but the recent interest in esoteric varieties and natural, artisan wine has brought a renewed interest to Savoie.

    In Savoie's most northern vineyards near Lake Geneva, the Chasselas grape dominates. Moving south, the white grape known as Altesse (also sometimes called Roussette) is responsible for Roussette de Savoie as well as Roussette de Seyssel.

    Just north of Chambéry the white, Jacquère grows in the cru of Jongieux, along with Altesse, and Chardonnay. In the cru of Chautagne, the red grapes Gamay, Pinot Noir, and, especially, the local Mondeuse do well.

    Chambéry, once famous for its vermouth, contains the crus of Abymes, Apremont, Arbin, Chignin and Cruet.

    MARARDOROUG20_2020 Item# 1154476

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