Domaine La Terrasse d'Elise - IGP Pays d'Hérault - Enclos - Rouge - 2021

Wine:

The Committee's Favorite, rated 94/100, the 2021 red Enclos  is a wine of remarkable consistency. It harmoniously combines the scents of macerated red and black fruits, the fragrances of the Mediterranean scrubland and wild berries, and an abundance of bay laurel and mint notes. You'll unquestionably be transported to the south while savoring its refreshing and elegant character. The wine's well-structured framework, its spicy, fleshy, and balanced texture further enriches this delightful finesse. It's a wine to be enjoyed leisurely over the course of the next ten years.

Vinification:

Hand-harvested, traditional vinification with indigenous yeasts and little extraction, aged 12 months in barrels, no filtration, low sulfite content.

Uncertified organic and biodynamic vineyard.

Color:

Crimson red with ruby highlights, brilliant and deep.

Nose:

Fresh and ripe, with aromas of macerated red and black fruits, garrigue, wild berries, laurel and menthol notes.

Palate:

Full-bodied and well-balanced, this cuvée with its spicy, peppery texture reveals finesse, freshness and a long finish.

Temperature:

Serve between 14 and 16°C.

Food and wine pairing:

Mediterranean cuisine, duck with olives, rosemary-flavored grilled red meats, lamb shoulder confit.

Cellar aging:

From now until 2031

Awarded 1 star in the RVF Guide, Domaine La Terrasse d'Elise is one of the cherished addresses in Languedoc. Located on limestone and rolled pebble terroirs in the Aniane region, Xavier Braujou discreetly produces outstanding southern wines in very small quantities. These wines are characterized by their strong personality, remarkable finesse, and a forward-thinking approach.

Xavier Braujou's reference point is none other than Rayas, and when you taste his wines, you can't help but see the stylistic resemblance. Old goblet-trained vines, minimal yields, principles of organic and biodynamic farming, meticulous cellar work with minimal interventions, low extraction, and the use of native yeasts all contribute to crafting cuvées that rank at the pinnacle of Languedoc production.