BARRABAN 2021 (Sylvain MOREY - La Bastide Du Claux)

TERROIR

The cuvée BARRABAN is a blend of six white grape varieties coming from four different plots : Malacare, Poudrière, Le Claux and La Roque.

• The Poudrière plot, facing south, is the lowest in altitude of all the parcels of the estate, and is located in a hot and dry area. However, the presence of water in the subsoil ensures the hydration of the vines. The soil is composed of Helvetian sands, more or less marly or molassic depending on the place. Its formation dates from 16 to 11 million years ago.
  
  
• The Malacare parcel, made up of terraces facing southwest, at an altitude of 310-350 m. Its strong sunshine makes it the earliest place of the domain. The soil is composed of stratified conglomerates, with pebbles embedded in marl and sand dating from the continental Tortonian (between -7 and -5 My).
  
  
• The place called Le Claux, at an altitude of 300-350 meters, and oriented East-North East. It is one of the latest wineyard of the estate, the grapes maturation is very slow.
  Its soil is the same as Malacare one.
  
  
• The place called La Roque, located at 360 m of altitude and facing south. Its soil dates from the ancient Quaternary, 1 million years ago, and rests on the pebbled terraces of the Durance: it is made up of Cretaceous limestone and flint, red clayey silt, sand and fragments of molassic rocks.
  It looks like a small island of gravel in the middle of large sandy areas.

WINEGROWING & WINEMAKING

The vines are cultivated according to the principles of the Organic Farming.

The 2021 vintage is a low yielding vintage, 42 hl/ha, the vines having suffered from the spring frost. The autumn rains made up for the slow and late start to the spring and allowed the estate to obtain satisfactory yields of juice with full ripeness of the grapes and perfect health.

The grapes are harvested by hand, sorted and immediately pressed by direct pressing, then cold and statically settled in vats. The fermentations take place in thermo-regulated vats at low temperature.

Once the fermentations are complete, the must is racked into concrete tanks and demi-muids where it is aged for 14 months. It is filtered by roughing filtration before bottling.

The sulphits addition is very light during the whole process (less than 2g/hl).