Rivesaltes L'Archiviste 1967 (Brown)

Rivesaltes is a vin doux naturel (VDN) which has enjoyed appellation d'origine contrôlée (AOP) status since 1936, and is produced near the commune of the same name (Pyrénées Orientales). This production area covers just over 3,505 hectares, covering 86 communes in the Pyrénées-Orientales and 9 communes in Aude adjoining the P.O.; it produces around 90,000 hectolitres per year. The Rivesaltes terroir is sited on a vast pebbly plain of alluvial origin; the thick soil is characterised by red clay mixed with round pebbles. Rivesaltes wines are produced mainly from five varieties: Grenache Blanc, Gris and Noir, Maccabeu and Malvoisie, along with two additional varieties (which must not exceed 20% of the blend), Muscat Blanc à Petits Grains and Muscat d'Alexandrie. Yields are limited to 30 hectolitres per hectare. There are different AOPs for Rivesaltes: Ambré, Grenat, Tuilé and Rosé – and for Ambré and Tuilé wines, the descriptions Hors d'Age and Rancio.

As a naturally sweet wine, Rivesaltes is a fortified wine, i.e. wine to which 5 to 10% of wine spirit has been added (neutral alcohol, at 96°) to the must of grapes during fermentation, in order to arrest fermentation and thus retain residual (natural) sugars that are not converted into alcohol. As well as arresting the action of yeast, adding strong alcohol naturally generates a higher degree of alcohol than for traditional wines even if fermentation has not been completed, (around 15 -21°), as well as residual sugars (a rate equal to or greater than 45 g/l). These wines are usually aged in an oxidative environment (in contact with air) in wood, in vats, or in glass demijohns outside. Aging is usually a long process, sometimes up to several decades. Once bottled, the wines then evolve in a reducing medium and develop more complex aromas of dried fruit, vanilla, coffee, honey and burnt sugar. When tasting, Rivesaltes is characterised by its sweetness balanced by wonderful freshness and it stands out especially for its very specific aromas of tobacco, leather, roasted coffee and cocoa, as well as notes of dried fruit (dates, raisins, prunes, dried apricots ...) and above all, aromas of walnuts and almonds. The slight bitterness (aroma of nuts, butter, associated with spices) gives us the term "rancio". These are therefore truly original and particular wines, absolutely fascinating.

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