Bergerie d'Aquino

The Wines: AOC Coteaux Varois en Provence

Grape Variety: ± 60% Syrah, ± 30% Mourvèdre, ± 10% Grenache

Soil: Chalky-Clay

Yield: 25 hl/ha

Vinification: This powerful red is made from grapes from the best plots, hand picked and placed in boxes of 35 kg. The best bunches are selected and quickly transported to the cellars in order to preserve all their qualities. The grapes are sorted again in order to remove leaves and other impurities.

The grapes are then destalked, crushed and put into tanks by gravity: the film of skins macerates in the fermenting grape must. The must is pumped over the cap twice a day, during which time the fermentation temperature is carefully controlled (at 28-30°) to enable the extraction of colour, aromas and tannins. 25 days fermentation on the skins and optimum maturity give this wine a great ageing capacity.

Ageing in new French oak barrels for one year allows the wine to mature and fully express itself. This way the 'cuvée' (wine blend) obtained combines power and suppleness. This is a fine wine for laying down. The first bottling of the 2003 vintage was carried out in the month of March 2005.

The 'Batisse': The building needs to be entirely renovated. The renovation, as well as the construction of a wine-making building and facilities, is planned for 2009/2010.

Vineyard: 6.5 ha of vineyards are planted in this domain. A further 3.5 ha of additional vineyards will be planted at the beginning of 2009.

The Wines: Produces an excellent quality wine that appears on the wine list of a top restaurant in the Var region. The vinification and storage are carried out at Château Miraval.

Grape Variety
Syrah, Mourvèdre, Grenache

Harvesting

• Hand picked and placed in boxes of 35 kg.
• Sorting on the vine and on the sorting table in the cellars.

Vinification
Destalking. The grape must is pumped over the cap twice a day. Fermentation with careful temperature management (between 28-30°C). Vatting under the marc cap after the alcoholic fermentation for 3 weeks. Gentle pressing (pneumatic press). Malolactic fermentation after pressing.

Maturing
One year's maturing in new French oak barrels.

Tasting Notes

• Dark ruby colour with bluish highlights.
• A mixture of raspberries, blackberries and touches of vanilla initially on the nose, which then progressively evolves to reveal kirsch, prunes, followed by notes of light spices, roasting coffee beans and mocha. The nose is very fine and complex.
• On the palate, the tannins have a velvety texture. The tannins have melted making the wine powerful on the palate with fine balance and nice length.
• This is a very fruity wine that develops subtle aromas of cocoa beans.

Ageing Potential
This wine has great ageing potential of 10 to 15 years, yet can still be enjoyed now.

Food Accompaniments

• Provencal stew
• Nice cuts of beef
• Matured cheeses

Medals:

• Gold Medal at the Paris "Concours Général", 2005
• Gold Medal at the Macon "Concours des Grands Vins de France", 2004

Grape Variety
Syrah, Mourvèdre, Grenache

Harvesting

• Hand picked and placed in boxes of 35 kg.
• Sorting on the vine and on the sorting table in the cellars.

Vinification
Destalking. The grape must is pumped over the cap twice a day. Fermentation with careful temperature management (between 28-30°C). Vatting under the marc cap after the alcoholic fermentation for 3 weeks. Gentle pressing (pneumatic press). Malolactic fermentation after pressing.

Maturing
One year's maturing in new French oak barrels.

Tasting Notes

• Attractive deep ruby colour with some crimson highlights.
• Powerful, warm nose with a wonderful aromatic range : morello cherry, blackcurrant, prune, accompanied by smoked, grilled notes, the result of ageing in quality barrels.
• Initially subtle on the palate, the wine has a fine structure with silky tannins.
• Long elegant finish with spicy notes.

Ageing Potential
The wine can be enjoyed immediately but will still develop well over the next 2 till 3 years.

Food Accompaniments

• Quail with grapes, mushrooms, goose liver.
• Rabbit with mustard sauce.

Medals:

• Gold Medal: 19ième Concours des Vignerons Indépendants, May 2008
• Gold Medal: 28ième Concours des Vins de Provence à Saint-Tropez, May 2009

Grape Variety
Syrah, Mourvèdre, Grenache

Harvesting

• Hand picked and placed in boxes of 35 kg.
• Sorting on the vine and on the sorting table in the cellars.

Vinification
Destalking. The grape must is pumped over the cap twice a day. Fermentation with careful temperature management (between 28-30°C). Vatting under the marc cap after the alcoholic fermentation for 3 weeks. Gentle pressing (pneumatic press). Malolactic fermentation after pressing.

Maturing
One year's maturing in new French oak barrels.

Tasting Notes

• Attractive deep ruby colour with some crimson highlights.
• Powerful, warm nose with a wonderful aromatic range : morello cherry, blackcurrant, prune, accompanied by smoked, grilled notes, the result of ageing in quality barrels.
• Initially subtle on the palate, the wine has a fine structure with silky tannins.
• Long elegant finish with spicy notes.

Ageing Potential
The wine can be enjoyed immediately but will still develop well over the next 2 till 3 years.

Food Accompaniments

• Quail with grapes, mushrooms, goose liver.
• Rabbit with mustard sauce.

Grape Variety
Grenache, Syrah, Mourvèdre

Harvesting

• Hand picked and placed in boxes of 35 kg
• Sorting on the vine and on the sorting table in the cellars

Vinification

• A few hours' maceration followed by a gentle pressing (pneumatic press)
• Low temperature fermentation in order to preserve all the aromas (15-16°C)
• Light fining, followed by clarification via natural sedimentation

Tasting Notes

• Attractive light pink colour, crystal-clear and radiant.
• Fine, powerful nose, dominated by aromas of citrus, notably pink grapefruit, as well as notes of exotic fruit.
• Full on the palate, with nice aromatic intensity accompanied by a delicate freshness.
• Pleasant finish with citrus notes.

Ageing Potential
Ready for drinking

Food Accompaniments

• As an aperitif
• Vegetable tarts
• Mullet with parme ham and fennel

Grape Variety
Rolle (Vermentino), White Grenache

Harvesting

• Hand picked and placed in boxes of 35 kg
• Sorting on the vine and on the sorting table in the cellars

Vinification

• A few hours' maceration followed by a gentle pressing (pneumatic press)
• Low temperature fermentation in order to preserve all the aromas (15-16°C)
• Six months on new French oak.
• Light fining, followed by clarification via natural sedimentation

Tasting Notes

• Nice clear yellow colour with light green shining.
• Powerful and dainty nose, with aromas of white fruit like apricot.
• Touches of vanilla, roasting coffee beans are the result of the subtle maturing in oak.
• Full on the palate, with nice aromatic intensity and slightly wooded.
• Long finish on toasted and ripe apricot aromas.

Ageing Potential
Ready for drinking now and at least two years.

Food Accompaniments

• Scalops
• Risotto with fish

Grape Variety
Syrah, Cabernet Sauvignon

Harvesting

• Hand picked and placed in boxes of 35 kg.
• Sorting on the vine and on the sorting table in the cellars.

Vinification

• Destalking – The grape must is pumped over the cap twice a day.
• Fermentation with careful temperature management (between 28 and 30°C)
• Vatting under the marc cap after the alcoholic fermentation for 3 weeks
• Gentle pressing (pneumatic press)
• Malolactic fermentation after pressing

Maturing
One year’s maturing in new French oak barrels.

Tasting Notes

• Attractive deep ruby colour.
• A mixture of raspberries, blackberries and black cherries. Touches of vanilla, roasting coffee beans and mocha are the result of the subtle maturing in oak.
• On the palate, the tannins have a velvety texture. Tannins and fruit have melted making the wine powerful on the palate with fine balance and nice length.
• Long finish with spicy notes and plum.

Ageing Potential
The wine can be enjoyed immediately but will still develop well over the next 5 years.

Food Accompaniments

• Provencal stew of wild boar
• Nice cuts of beef with shallot
• Matured cheeses

Grape Varieties
Grenache, Syrah

Harvesting

• Hand picked and placed in boxes of 35 kg.
• Sorting on the vine and on the sorting table in the cellars.

Vinification

• A few hours' maceration followed by a gentle pressing (pneumatic press)
• Low temperature fermentation in order to preserve all the aromas (15-16°C)
• Light fining, followed by clarification via natural sedimentation

Tasting Notes

• Attractive light pink colour, crystal-clear and radiant.
• Fine, powerful nose, dominated by aromas of citrus, notably pink grapefruit.
• Full on the palate, with nice aromatic intensity accompanied by a delicate freshness.
• Pleasant finish with red berries notes.

Ageing Potential
Ready for drinking within one year.

Food Accompaniments

• As an aperitif
• Quail with grapes
• Mullet with parme ham and fennel

Medals:

• Bronze Medal: Concours des Vignerons Indépendants, May 2009
• Bronze Medal: Concours des Grands Vins de France at Mâcon, 2009
• Gold Medal: Concours de la foire de Brignoles, May 2009

Grape Varieties
Rolle (Vermentino), White Grenache

Harvesting

• Hand picked and placed in boxes of 35 kg.
• Sorting on the vine and on the sorting table in the cellars.

Vinification

• A few hours' maceration followed by a gentle pressing (pneumatic press)
• Low temperature fermentation in order to preserve all the aromas (15-16°C)
• Light fining, followed by clarification via natural sedimentation

Tasting Notes

• Nice clear yellow colour with silver shining.
• Powerful and dainty nose, with aromas of white fruit like apricot.
• Full on the palate, with subtile aromatic intensity accompanied by a delicate freshness.
• Pleasant and fresh finish with notes of citrus.

Ageing Potential
Ready for drinking within one year.

Food Accompaniments

• As an aperitif
• Fish

Medals:

• Bronze medal: Concours des Grands Vins de France à Mâcon, 2010
• Gold Medal: Concours de la foire de Brignoles, 2010
• Revue du Vin de France: grande réussite

Grape Varieties
Grenache, Syrah

Harvesting

• Hand picked and placed in boxes of 35 kg.
• Sorting on the vine and on the sorting table in the cellars.

Vinification

• A few hours' maceration followed by a gentle pressing (pneumatic press)
• Low temperature fermentation in order to preserve all the aromas (15-16°C)
• Light fining, followed by clarification via natural sedimentation

Tasting Notes

• Attractive light raspberry colour, silver and radiant.
• Fine, powerful nose, dominated by aromas of red fruit, raspberries.
• Full on the palate, with nice aromatic intensity accompanied by a delicate freshness.
• Pleasant finish with red berries notes and citrus.

Ageing Potential
Ready for drinking within one year.

Food Accompaniments

• As an aperitif
• Quail with grapes
• Mullet with Parme ham and fennel

Medals:

• Bronze Medal: Concours des Grands Vins de France à Mâcon, 2010
• Concours de la foire de Brignoles, May 2010

Click here for a larger map

Address
Route de Vins sur Camary, Domaine de Rebarbery, 83170 Brignoles, France.

Location
35 minutes from Aix-en-Provence and 40 minutes from the sea. Located near Saint-Maximin and 4 km away from motorway access, this wine domain is spread over 75 ha, all lying together. This haven of peace in the heart of nature is made up of woods, meadows, crops and vines.

Access

• A8 Motorway, Exit 34 Saint-Maximin–la-Sainte-Baume.
• After the toll, carry straight on for 1650 metres (in the direction of St-Zacharie-Auriol).
• Keep to the left for 2300 metres and follow the D64 in the direction of Mazaugues.
• After the bridge, the entrance to the domain is on your left.