A great terroir wine produced by an emblematic Cornas domaine which has managed to tame the hillsides of the appellation. Careful manual work and a respectful vinification are followed by a long and meticulous maturation. More info
Thierry Allemand. Here we have an emblematic figure of the Cornas vineyard. This former electromechanic has been able to tame the steep hillsides of the appellation thanks to his careful work. In fact, the soils are worked using a hoist and pickaxe, since mechanisation is not possible. Weedkillers are banned. But, despite this, the winemaker has never wanted to claim organic certification.
To make this Cornas Reynard, the work in the cellar is just as careful and follows a philosophy of respect for the living. The wine is therefore vinified without any sulphur or inputs. The Syrah is macerated slowly and undergoes gentle extractions in order to preserve the purity of the fruit. For the same reason, the wine is matured for a long time in containers made of old wood before three more months of maturation in large oak barrels.
Tasting reveals a great local wine, ruby-red in colour with intense gleams of purple. It unleashes aromas of black fruits (blueberry, blackberry, blackcurrant and black cherry), sweet spices, pepper, tobacco, leather, game and violet. We recommend several years of cellaring in order to soften the wine’s tannic structure which will be a great accompaniment to fine dishes full of character.
Thierry Allemand, a former electromechanical engineer, has become a flagship name among the steep hillside vineyards of Cornas. These days his wines fly off the shelves at very high prices, making up for 20 years of hard work without recognition. 22 workers are employed on his 5-hectare vineyard. The vines are treated with copper and sulphur and the soil is turned with a hand-guided plough and winch or with a mattock. But although he has stopped using herbicides, Thierry Allemand has not sought organic certification, seeing himself as an Artisan rather than a commercial producer. In the winery, no sulphur or additives are used during vinification and the maceration process is slow and gentle, as is the punch-down. The wines are matured for 24 months in used oak barrels followed by a further three months in foudres. This is a top-quality domain managed by a low-key and very talented wine grower.
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