Les Deux Cols
This collaboration was established in 2012 by Anglo-Irishman, Simon Tyrell, Ireland’s leading Rhône importer, and Toulouse-born Charles Derain, previously sommelier to Alain Ducasse at Le Louis XV in Paris. They met when Charles moved to Dublin to take up a position with Restaurant Patrick Guilbaud. They started looking at acquiring vineyards in the Gard in 2009 with the objective of owning 8 hectares around the higher elevation of the Saint-Gervais plateau within the next couple of years. Everything they own – or intend to purchase – will be either organic or in conversion. In addition, they operate a négociant business to source a wider range of fruit.
Tasting Notes
Pale red in colour. Aromas of red cherries, raspberries and green peppers. On the palate it is light bodied, silky and delicate with a fine acidic structure.
Food Matches
Try with braises and stews: long slow cooked roasts of pork or lamb. A good accompaniment also to classic French bistro dishes such as rabbit and hearty Spanish or Portuguese country cooking.
Vinification
Age of vines is 45 years on average. The red grapes were de-stemmed and lightly crushed before being transferred to tank. The whites and the Clairette Rose were added whole bunch. Alcoholic fermentation was carried out at low temperatures in order to retain fresh fruit aromas and extraction was achieved by gentle pumpovers. Malolactic fermentation and further ageing on fine lees during six months was done in tank but also for a short period in 500 litre barrels.
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