Abélard AOC 2013
The Abélard AOC 2013 from Chêne Bleu is a mature cuvée of Grenache Noir and Syrah from old vines grown at high altitude on Mont Ventoux.
CHF 76.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
Abélard is one of Chêne Bleu's two flagship cuvées, named after the medieval pair of lovers. The nose reveals the wine's dark side: blackberry, cassis and elderberry, underpinned by redcurrant and raspberry, along with tomato and earthy beetroot. White pepper, juniper, cubeb pepper and liquorice lend an ethereal spice, dark chocolate and roasted coffee bean add depth, while olive, thyme, rosemary and almond blossom bring the garrigue.
Terroir and origin
The vines grow at 550 to 630 metres above sea level on Mont Ventoux, around the Domaine de la Verrière, a ninth-century priory that Xavier and Nicole Rolet have restored and farmed biodynamically since 1993. Mediterranean sun by day, cool, brisk winds by night: ripening is drawn out and freshness is preserved.
Grape variety and vinification
Grenache Noir and Syrah from old vines, hand-harvested and twice selected. Each parcel is vinified separately, with ageing carried out in batches over 18 months in small oak barrels. The cellar is overseen by Jean-Louis Gallucci, advised by Zelma Long and Philippe Cambie. 14.0% vol., dry.
On the palate
Stony, silky and lean rather than concentrated. The fruit feels delicate and distinctly tart, the vegetal notes of tomato and beetroot return with restraint, the spice remains precisely measured. A mature wine at its drinking peak.
Food pairings
With Châteaubriand with pommes allumettes and sauce Béarnaise, grilled red mullet with a Mediterranean vegetable medley, or fennel and feta bake with bulgur and black olives.
Special features
The cellar lies 12 metres deep in the rock; spread across four levels, it operates entirely by gravity, without pumps or any mechanical stress on the fruit.
