+33 4 94 59 78 90 chateau@pourcieux.com

CHATEAU DE POURCIEUX – A.O.C. Côtes de Provence
GRAND MILLESIME 1999

Gold Medal Paris 2001

Bordelaise bottle 75 cl

Variety - Soil - Climate - Yield - Harvesting - Vinification - Maturation - Commentary on tasting - Observations

Variety – In deference to our tradition, this vintage wine is derived principally from the most prestigious grape of the region : the SYRAH

Soil – Gravelly clay-limestone, southern exposure on slope and terrace.

Climate – Mediterranean, tempered by altitude, 300 meters, and the proximity of the Sainte-Victoire, the rocky massif sheltering our vineyard from the Mistral and the rigor of winter.

Yield – Weak, between 25 and 35 hl / ha.

Harvesting – Mechanised, using a BRAUD 2420 harvester equipped with the latest cropper head, equally respectful of vine and grape.

Vinification – Traditional for red. Alcoholic fermentation generally between 12 and 15 days at a temperature from 28°C to 30°C. Then racked and pressed. Presses are in part reunited with overflow juices from bleeding. Between November and December malolactic fermentation takes place in oak hogshead(s).

Maturation – 20 months in hogshead pending completion of malolactic fermentation, followed by transfer to the pre-conditioned oak barrels from the Allier region, which are particularly suited to our wine. Repeated rackings and tasting by our oenologist and master winemaker (“maître de chais”) precede re-assembling of the different barrels, then bottling. This wine is not filtered. A light deposit of tartar may be expected after years of ageing. This vintage has filled 6 300 bottles and 270 magnums.

Commentary on tasting by our oenologist, B. TOURREL.
“Robe” deep garnet red. The “bouquet” opens on notes of vanilla and spices, expanding into ripe fruits black cherry and blackcurrant. Strong reaction of taste buds in the presence of delicate tannins suggests it would benefit from further ageing. Vanilla and ripe fruits give impression of dairy. Maturation in barrels illustrates complicity of wood and wine. Rich and generous it will further improve in from three to five years.

Observations – Highly recommended as accompaniment for meats in sauce, wild boar “daube”, haunch of venison, or if possible, woodcock stuffed with “foie gras”. More modestly, it is a perfect companion for a grill of red meats or a leg of lamb.

Analyses : degree 13,41 % vol. – total acidity : 3,68 g/1 – pH : 3,59.

Conditioning of 6 bottles

Price per bottle : 31,00 euros

CHATEAU DE POURCIEUX – A.O.C. Côtes de Provence
GRAND MILLESIME 2001

Silver Medal Paris 2003

Bordelaise bottle 75 cl

Variety - Soil - Climate - Yield - Harvesting - Vinification - Maturation - Commentary on tasting - Observations

Stock – Syrah vines, on a single vineyard, at least thirty years of age constitute 95% of this vintage “Grand Millésime”, the remainder being Cabernet-sauvignon. Our commitment is to extract all aromatic flavors from the Syrah, the most celebrated grape variety of our locality.

Soil – Chalky, gravelly, clay, with terraced southern exposure.

Climate – Mediterranean, tempered by regional factors : altitude 300 metres, and the proximity of the Sainte-Victoire masssif which shelters it from the intrusive chill of the Mistral (wind) on its path from the Alps to the Mediterranean.

Yield – Normal for our locality : between 40 and 45 hectolitres per hectare.

Harvesting – Mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of vine and grape.

Vinification – Traditional red, alcoholic fermentation lasts generally from 15 to 18 days, at a steady temperature between 25°C and 30°C, followed by racking and pressing. Presses are reunited partially with bled overflow juices. Malolactic fermentation is scheduled between November and December.

Maturation – After completion of malolactic fermentation, for a 20 to 24 month period this wine was conditioned in French oak barrels, a third being new barrels. After final blending and tasting, the wine was bottled then stored for another two years in the vaulted cellars of the château.

Tasting commentary submitted by our oenologist, Bernadette Tourrel.
The ruby colour of this wine has subtle tiled highlights. The nose is characterized by its intensity and complexity with expressing notes of spices, vanilla and nutmeg followed by denotations of leather and brandied fruits. Upon entry one discovers an abounding wine with deliquescent tannins. Flavours of cocoa, tobacco, fruit jam give it content and grandeur. This wine is ready for drinking but is expected to reach full maturity within 4 or 5 years. This “Grand Millésime” wine is a true expression of the locality, qualifying for true know-how in wine making.

Observations – Very appreciated at the moment, highly recommended as accompaniment for red meat, a haunch of venison, a woodcock, delicatessen or a fine selection of cheeses.

Degree 13,00 % vol. – Total Acidity : 3,59 g/1 – pH : 3,60

Conditioning of 6 bottles

Price per bottle : 28,00 euros

CHATEAU DE POURCIEUX – A.O.C. Côtes de Provence
GRAND MILLESIME 2003

Silver Medal Paris 2006

Bordelaise bottle 75 cl

Variety - Soil - Climate - Yield - Harvesting - Vinification - Maturation - Commentary on tasting - Observations

Variety – In deference to our tradition, this vintage wine is derived principally from the most prestigious grape of the region : the SYRAH

Soil – Gravelly clay-limestone, southern exposure on slope and terrace.

Climate – Mediterranean, tempered by altitude, 300 meters, and the proximity of the Sainte-Victoire, the rocky massif sheltering our vineyard from the Mistral and the rigor of winter.

Yield – Weak, between 25 and 35 hl / ha.

Harvesting – Mechanised, using a BRAUD 2420 harvester equipped with the latest cropper head, equally respectful of vine and grape.

Vinification – Traditional for red. Alcoholic fermentation generally between 12 and 15 days at a temperature from 28°C to 30°C. Then racked and pressed. Presses are in part reunited with overflow juices from bleeding. Between November and December malolactic fermentation takes place in oak hogshead(s).

Maturation – 20 months in hogshead pending completion of malolactic fermentation, followed by transfer to the pre-conditioned oak barrels from the Allier region, which are particularly suited to our wine. Repeated rackings and tasting by our oenologist and master winemaker (“maître de chais”) precede re-assembling of the different barrels, then bottling. This wine is not filtered. A light deposit of tartar may be expected after years of ageing. This vintage has filled 6 300 bottles and 270 magnums.

Commentary on tasting by our oenologist, B. TOURREL.
“Robe” deep garnet red. The “bouquet” opens on notes of vanilla and spices, expanding into ripe fruits black cherry and blackcurrant. Strong reaction of taste buds in the presence of delicate tannins suggests it would benefit from further ageing. Vanilla and ripe fruits give impression of dairy. Maturation in barrels illustrates complicity of wood and wine. Rich and generous it will further improve in from three to five years.

Observations – Highly recommended as accompaniment for meats in sauce, wild boar “daube”, haunch of venison, or if possible, woodcock stuffed with “foie gras”. More modestly, it is a perfect companion for a grill of red meats or a leg of lamb.

Analyses : degree 13,41 % vol. – total acidity : 3,68 g/1 – pH : 3,59.

Conditioning of 6 bottles

Price per bottle : 27,00 euros