Domaine and vineyard
The Cave coopérative
de Correns was born in 1935. Its territory covers an area ranging from
dell'Argens valley, skirting the village of Correns and continues up to the
plateau at the foot of Mount Bessillon. As per nowadays it counts as adherents
30 wine producers, 10 of which live exclusively of viticulture.
In ancient times the
cave was called "L'Amicale", in constant confrontation with the other
Cave of the country, known as "The Fraternelle". A classic story,
with so much politics in the background rather than true differences on wine.
Rivalry that cease to exist after World War II, when, even in this small
village, right and left make peace and come together in a single manufacturing
and commercial reality.
The work in the
vineyard of the participating to the cooperative is historically routed to the
quality and continuous improvement of grapes and wines made from it. A process fully
respectful of the nature that culminates in 1997 with the transition to organic
farming.
The 150 hectares of
the Cooperative vineyards are planted on an area particularly suited to the
production of white wines that have always been the flag of this area. The
plots around the village, characterized by tuff-calcareous soil, give the best
cuvées, thanks to a special microclimate.
Nevertheless, the
cooperative offers a vast and varied range of products for color, quality and
typicality that make it competitive in the markets.
The wine
The Vallon Sourn is one of the small wonders of Correns. A microclimate
nestled between the cliffs and the river Argens. A little corner of paradise
where you can admire the beauty of nature and find a bit of coolness during the
hot summer days.
The Vallon Sourn 2013 is a blend of international grape varieties, with
a strong base of Syrah and 20% Cabernet Sauvignon. The wine undergoes a passage
in oak barrels before bottling and the marketing.
Tasting Note
Date
|
27 September 2015
|
||
Wine name
|
VALLON SOURN
|
Vintage
|
2013
|
Nation
|
France
|
Region
|
Provence
|
AOC-DOC
|
Cotes de Provence
|
Grape Varieties
|
80
% Syrah
20
% Cabernet Sauvignon
|
Serving temperature
|
18° C
|
Alcohol
|
13,5
|
Price (in euro)
|
11
|
SO2 (in mg/l)
|
Nd
|
Visual Examination
|
Taste analysis
|
||
Limpidity
|
Limpid
|
Body
|
Full
|
Color
|
Ruby red
|
Balance
|
Balanced
|
Consistency
|
Quite consistent
|
Soft sensations
|
Warm, Quite Soft
|
Effervescence
|
//
|
Hard sensations
|
Quite Tannic
|
Flavors intensity
|
Scarcely Intense
|
||
Olfactory analysis
|
Flavours
|
Red fruits, mulberry, cassis
|
|
Aroma intensity
|
Quite Intense
|
Vanilla
|
|
Complexity
|
Quite Complex
|
Finish/Persistence
|
Quite Persistent
|
Quality
|
Quite Fine
|
Overall evaluations
|
|
Aromas
|
Red fruits, mulberry, cassis
|
Development
|
Ready
|
Harmony
|
Harmonious
|
||
Food and wine
pairings
The wine holds up well pairing
with game, red meats cooked in sauce and cheese or. Try it with Angus steak
cooked on vine shoots.
It is a blend of Syrah and
Cabernet Sauvignon that undergoes a transition in barriques, so, to the usual
hints of red fruits typical of these grapes, add the vanilla notes of wood and
even sweeter tannins. A wine that accompanies the meal nicely even though I
think the passage in barrels takes away some of their authenticity to these
grapes, turning them towards a more common taste.
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