- -15%
16°-18°C
Serve at:
Glass type
Cotes de Bordeaux Domaine de L'A 2018
DERVFDAXX
€47.60
€56.00
-15%
Tax included
Time left
Stephan Derenoncourt is the winemaker of the moment. Especially in Bordeaux which is changing in part by bringing the important Chateau closer to biodynamics. Derenoncourt approaches this philosophy in the late 1980s, following his meeting with Paul Barre (Chateau La Graves). Self-proclaimed self-study uncovers the truths of terroir. Convinced that Biodynamics is the future, he launches into his consultancy activity, collaborating today with Chateau such as La Gaffeliere, Smith Haut Lafitte, Talbot, La Mondotte and many others both in Bordeaux and in the rest of Europe.
Together with his wife Christine he created Domaine de L'A on their estate in Sainte Colombe near Saint Emilion. A unique wine that combines the qualitative rigor of the most noble Bordeaux chateaux with an uncompromising biodynamic approach. The result is interpretations of striking aromatic finesse, silky, balanced and above all far from any demonstrative, hyper-extractive and unduly “woody” temptation.
Domaine de l'A is the cult wine of the Bordeaux nouvelle vague which, already awarded 2 stars by the 2019 edition of the Revue du vin de France, is now considered by the most demanding transalpine critics to be one of the most identifying and interesting expressions of high-end natural viticulture French. A sort of “Bordeaux 2.0” which for once bends the conditions of elegance and noble harmony of Bordeaux wines to the most skilled and capable craftsmanship methods.
The power of this project is measured in the attention of the Bordelais world, rather than in the wines themselves, due to the loss of appeal of the region par excellence in the world of wine.
For the Derenoncourts, wine is also made in the vineyard. A 12-hectare plot of land, chosen in Saint Colomban for its morphological characteristics. A fine clay, lying on the table of friable limestone, or mixed with decomposed limestone, in the form of tuff. Today the vines have an average age of 40 years. Winemaking takes place in a cellar built with only materials from the earth: stone, lime, wood, brick, hemp for insulation. Destemmed or partially destemmed, the grapes are transported to the vats by conveyance in order to avoid any crushing. Alcoholic fermentation is spontaneous, with indigenous yeasts. Depending on the thickness of the skins and the nature of the vintage, extraction is carried out by pumping over or manual punching down. The resulting wine ages for 16/18 meis in barriques.