1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Toggle Menu Toggle Search

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Vin de Pays d’Oc Blanc “Les Traverses de Fontanès”
40% Rolle, 40% Chenin Blanc, 20% Clairette Planted in 2005 Limestone 1 ha
Languedoc Pic Saint Loup Rosé
60% Syrah, 40% Mourvèdre Planted in 2003 Marly Limestone 1 ha
Vin de Pays d’Oc Rouge “Les Traverses de Fontanès”
Cabernet Sauvignon Planted in 1970 Clay, Limestone, Marl 5 ha
Pic Saint Loup Rouge “La Petite Sérine”
95% Syrah, 5% Mourvèdre and Cinsault 10 years Limestone 2 ha
Languedoc Pic Saint Loup Rouge
40% Syrah, 20% Grenache, 20% Mourvèdre, 10% Cinsault, 10% Carignan Planted in 2003, 2004 Limestone 4 ha
Vin de France
“Aleatico”
100% Aleatico 10 years Clay, Limestone Terraces .5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Vin de Pays d’Oc Blanc “Les Traverses de Fontanès” :

• Grapes are pressed after a short skin maceration
• Fermented in stainless steel
• Wine is aged for 6 to 8 months in foudre


Languedoc Pic Saint Loup Rosé :

• Hand-harvested and all fruit is de-stemmed

• All fruit is de- stemmed before grapes are pressed

• 48-hour cold maceration takes place before fermentation

• Natural yeast fermentation, in stainless steel

• Wine undergoes malolactic fermentation


Vin de Pays d’Oc “Les Traverses de Fontanès”Rouge :

• Hand-harvested and all fruit is de-stemmed

• Natural fermentation takes place at low temperatures in concrete tanks

• Punch downs and pump-overs take place regularly

• Wine is aged for 6 months to one year in stainless steel


Languedoc Pic Saint Loup Rouge “La Petite Sérine”:

• Hand-harvested

• 60% de-stemmed, 40% not de-stemmed

• Natural yeast fermentation lasts 3 weeks

• Fermentation in cement tanks

• Aged in cement tank and foudre that have aged 2, 3, and 4 wines

• Aged for 3 to 6 months

• Neither filtered nor fined


Languedoc Pic Saint Loup Rouge:

• Hand-harvested and all fruit is de-stemmed

• Natural yeast fermentation lasts 2 weeks

• Punch downs and pump-overs take place regularly

• Wine is aged in stainless steel (80%) and demi-muid (20%) barrels for 6 months to one year


Vin de France “Aleatico”:

• Hand-harvested

• Natural carbonic maceration for 8 days in conical foudre

• Aged in cement tank for 6 to 8 months

• Neither filtered nor fined

General Information

Country
France
Region
Languedoc-Roussillon
Appellation(s)
Vin de Pays d’Oc, Languedoc, Languedoc Pic Saint Loup
Producer
Cyriaque Rozier
Founded
2003
Annual Production
3,750 cases
Farming
Organic (practicing), Biodynamic (practicing)
View on Google Maps

Gallery

KERMIT LYNCH NEWSLETTER
Receive our Monthly Newsletter and Special Promotions