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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Vin Mousseux de Qualité Brut Méthode Traditionelle “Fun En Bulles”
Picpoul de Pinet 25 years average Gravel, Sandstone, Limestone .5 ha
Coteaux du Languedoc Picpoul de Pinet Blanc
Picpoul de Pinet 25 years average Gravel, Sandstone, Limestone 2.18 ha
Coteaux du Languedoc Blanc “Bronzinelle”
46% Marsanne, 12% Roussanne, 20% Grenache Blanc, 10% Picpoul, 7% Viognier, 5% Terret 25 years average Gravel, Sandstone, Limestone 6.9 ha
Coteaux du Languedoc Rosé “Tradition”
50% Cinsault, 30% Syrah, 20% Grenache 25 years average Gravel, Sandstone, Limestone 4.46 ha
Coteaux du Languedoc Rouge “Bronzinelle”
43% Syrah, 18.5% Mourvèdre, 17.5% Grenache Noir, 21% Carignan 25 years average Gravel, Sandstone, Limestone 20.5 ha
Coteaux du Languedoc Rouge “Tradition”
56% Carignan, 30% Syrah, 14% Grenache 25 years average Gravel, Sandstone, Limestone 7.32 ha
Coteaux du Languedoc Grès de Montpellier Rouge
30% Syrah, 50% Mourvèdre, 20% Grenache 25 years average Gravel, Sandstone, Limestone 2.72 ha
Vin de Pays des Coteaux de Bessilles Rouge “Cuvée Réservée”
55% Merlot, 30% Cabernet Sauvignon, 15% Grenache 25 years average Gravel, Sandstone, Limestone 5.5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

In 2007, all wines designated as A.O.C. Coteaux du Languedoc were changed to a new appellation, A.O.C. Languedoc. Growers have a period of time in which they must comply. Future vintages will thus read as A.O.C. Languedoc or A.O.C. Languedoc Grès de Montpellier.


Vin Mousseux de Qualité Brut Méthode Traditionelle “Fun En Bulles” :

• After pressing, must is cold-soaked, then a temperature controlled fermentation begins

• Traditional fermentation in bottle for carbonation

• Bottles spend 12 months on a riddling rack before disgorgement


Coteaux du Languedoc Rosé “Tradition” :

• All grape varieties are vinified separately, then aged in stainless steel


Whites:

• After pressing, must is cold-soaked, then a temperature controlled fermentation begins

• For Bronzinelle Blanc, Roussanne and Viognier are aged in barrel and the lees are stirred

• For Picpoul de Pinet, wine sits on the skins for 10 hours before being racked

• Picpoul is aged on the lees in stainless steel


Coteaux du Languedoc Rouge “Tradition” :

• Carignan is fermented by carbonic maceration, Syrah and Grenache undergo traditional fermentation

• Wine is aged in stainless steel


Coteaux du Languedoc Grès de Montpellier Rouge :

• Mourvèdre and Grenache are de-stemmed, Syrah is not

• After fermentation, wine is assembled and aged in foudre for 12 months

• Wine is unfined and unfiltered


Vin de Pays des Coteaux de Bessilles Rouge “Cuvée Réservée” :

• All grapes are de-stemmed and vinified separately

• After fermentation, half the wine is aged in oak, then rest in stainless steel

• Wine is unfined and unfiltered


Coteaux du Languedoc Rouge “Bronzinelle” :

• Grape varieties are vinified separately and wine is blended after fermentation

• Wine is aged for 12 months in barrel and demi-muid

• Wine is unfined and unfiltered

General Information

Country
France
Region
Languedoc-Roussillon
Appellation(s)
Vin Mousseux de Qualité, Vin de Pays des Coteaux de Bessilles, Coteaux du Languedoc, Coteaux du Languedoc Grès de Montpellier
Producer
Jean-Claude Zabalia
Founded
1992
Annual Production
25,000 cases
Farming
Lutte Raisonnée
Website
http://www.stmartingarrigue.com/

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