Vincent Ricard

Domaine Vincent Ricard

Vincent Ricard began his activity in 1999 but he has generations of winemakers behind him : His grandfather was one of the 3 associates who created the Oisly-Thésée wine-coop . He now works on 14,5 hectares . Was working on 17 hectares not long ago but he views himself ideally with a 12-13 hectares vineyard . It is a surface that can be handled, quietly and seriously, as needed for the type of work in the vineyard he does : Earthing down under the rows, keeping grass and weeds between them, meticulous pruning . His serious work in the vineyard, at the harvest, and when maturing the wines, has brought him beautiful results that led to recognition worldwide . 65 % of his wine is for export ( U.S. : Petit Pois Corp ) .
Most of the vineyard is in Sauvignon, with small surfaces of Gamay, Cabernet Franc, Chardonnay and Cot ( Malbec ).

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Sainte Croix Corbieres “Fournas” 2004

Domaine Sainte Croix

Colour: Red

Region: Languedoc Roussillon

Description
Spread over 15 hectares and run by English couple Jon and Liz Bowen, Domaine Sainte Croix is to be found between Narbonne and Perpignan in the village of Fraisse des Corbieres. The vineyards are made up of many different terroirs from steel-blue limestone to purple-green schist and ‘Le Fournas’ is named after the furnace of the now derelict glass works on the edge of the village. An unoaked blend of Syrah, Grenache, Mourvedre and Carignan, this juicy red makes for an excellent barbecue wine!

Tasting Note
A dense cherry-red in colour, this elegantly packaged wine displays scents of ripe plums and red cherries on the nose. On the palate further red fruit flavours of redcurrants and loganberries with notes of cedarwood. Very fresh with excellent acidity and a satisfying finish. Being Italianesque in style this would go well with pasta or cacciatore-style dishes. Otherwise serve with a rabbit and prune stew, stuffed shoulder of lamb with peppers or tenderloin of pork with apples or plums. 

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