- From the superstars behind Burgundy's Lucien Le Moine
- From their wholly-owned hand-tended vineyards in and around Chateauneuf-du-Pape
- Incredibly elegant Grenache based blend from the Southern Rhône
Clos Saouma Inopia Rouge 2019
$90.00 $81.00
In stock
Notes
The name INOPIA, Latin for “made from nothing”, was chosen by the winemakers for the barren nature of the vineyard land they purchased and the minimal interventions they make in the winemaking process.
All the fruit for this wine is from the estate’s own vineyards around the winery in Orange. Mostly Grenache Noir with Mourvedre, Syrah, Cinsault and Counoise. The wine is cold macerated with whole clusters for a week before undergoing natural fermentation. The Inopia is then matured in cement eggs, foudre and barrels on full lees (yeast cells) for 16 months with no additions bar a tiny amount of sulphur being added at bottling.
Displaying elegance and perfume far beyond expectations for the Southern Rhône, you could think you were in Burgundy upon first encountering this wine – plums, cherries and allspice all playing out over a lovely lingering finish. Decanting is recommended.
Critics Comment
Andrew Jefford
Best value of all, though, may by the Inopia, which comes from the ‘Clos Saouma’ vineyards sited in the Cotes du Rhone-Village of Vieuw Bouigard near Orange, surrounding the winery. The couple have nine hectares planted in this less expensive land – yet it’s soil potential is outstanding (clay over deep beds of river rolled pebbles), and the wines, – one third white, two thirds red – are made accordingly to the same lees nourished unhurried principals.
– Decanter
You may also like
- 50% Grenache, 29% Shiraz, 21% Mataro
- Certified organic and biodynamic fruit
- Dense, complex and cellar worthy
- Light, dry salmon-coloured French Rosé
- Cool-climate region near the Pyrenees
- A blend of Grenache and Cinsault
- One principle philosophy, that of place
- 5 star winery by James Halliday
- Definitive Australian Grenache
A blend of several small parcels of vines from a number of communes, Le Vigne is Luciano Sandrone’s ode to traditional blended Barolo. All the sites that contribute to Le Vigne are markedly different in terms of altitude, soil and exposure, and together they help provide a broad overview of Barolo in a given year: Barolo (Vignane),Serralunga (Baudana), Novello (Merli) and Villero in Castiglione Falletto.
Regarding the winemaking, the fruit is mostly destemmed with a very high percentage of whole berries and around a quarter whole-bunch. Wild yeast fermentation begins in tank before the malo and aging occurs in mostly used, 500-litre French oak casks. Times on skins varies between tank, from 10 days up to onemonth. The 2018 was bottled unfiltered after 18 months in cask and allowed to rest in bottle for a further 18 months before release.