fine Wine Source Wine Club

June 2017
Domaine les Aphillanthes: This is an old estate that is comprised of 37 hectares spread throughout Travaillan, Cairanne, and Serignan. The domaine is located in Travaillan, which is just north-west of Gigondas. Daniel Boulle has run the estate since 1987. All of the production was sold to the local cooperative until the 1999 vintages. Today, all of the production is vinified at the estate and about one third is sold in bulk. There were new cellars built in 2000 and in 2007 the estate was certified as biodynamic (Biodivin) and organic (Ecovert). The vineyards are clay-limestone mixed with gallets (round rocks). The wines are transported by gravity feed and fermented in concrete vats with no filtration. Grower and winemaker Daniel Boulle’s terroir driven southern Rhone wines are exemplary models of perfect fruit from low yields. His approach is to focus on the quality of the fruits in the vineyard together with minimal intervention at the winery. His oenologist is Phiippe Cambie and their aim is true sense of terroir and quality over quantity.
About: The 2014 Trois Cepages comes from low yielding vineyards that produce about 30hL/ha. All the grapes are harvested at the same time and then co-fermented in concrete tanks. This technique makes the Grenache and Syrah super ripe since the Mourvedre ripens later in the growing cycle. The wine sees no oak at all, being both fermented and aged in concrete. As this cuvee is quite difficult to achieve by Philippe and Daniel’s standards, it is very near and dear to them; subsequently, we hope you will find it endearing to your palate.
Varietals: Virtually equal parts Grenache/Syrah/Mourvedre (The Holy Trinity of Rhone Varietals)
Alcohol: 14.5%
Tasting Notes: Provencal, elegant, beautifully pure with great notes of crushed flowers, violets, black raspberries and red raspberries, not too heavy on the palate; however it will shine for its purity and drinkability now and over the next 6-8 years.
Food Pairings: Burgers with a nice smoked Gouda dripping from under the bun, steaks with crisscrossed grill marks and herbed butter, or a charcuterie tray on the back deck.
Jim Lutfy’s Thoughts: Rich and concentrated with flavor of cedar and earthy flavor, best served with pork, beef, or lamb. Cheers!!!

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