Situation :
The vineyards are located on the slopes of Mont Ventoux. The altitude offers freshness, which provides a good acidity level to the grapes. The wine is therefore fresh, fruity and well balanced.
Terroir :
This varies according to altitude but consists for the most part of deposits left around the base of the chalky Mont Ventoux by the seas of the Tertiary period. Red Mediterranean soils blend with chalk debris and round stones.
Carignan , Cinsault , Grenache , Syrah
Process :
This is adapted to suit each wine, grape variety and producer. Nearly all the grapes are lightly crushed and fermented in cement vats of 150 and 300 hectolitres. The fermentation is classic and extended. The wine is kept in both vats and large oak barrels for ten months, then bottled in July.
Tasting :
Colour: deep cherry red.
Nose: ripe fruit, rich and spicy.
Palate: red fruit (blackcurrant and blackberry), spice with a fresh finish.
Service :
17°C with a spontaneous meal and for enjoyment.
Rouge 2006 - BEST VALUES - 87 points Wine Spectator Magazine June 15 2008 Juicy, with a range of dark cherry and currant fruit layered with briar and tar notes on the medium-weight finish.
Drink now.
Rouge 2006 - Robert Parker: 87 points The 2006 red wine, a blend of 50% Grenache with the rest Carignan and Syrah, the 2006 La Vieille Ferme Cotes du Ventoux exhibits nice grapy and berry fruit in an uncomplicated, medium-bodied style with some pepper, herb, and spice.
'This is a wine for those who want great quality and delicious drinking...'
Robert M. Parker : The wine advocate
'Buy it in magnum for parties'
The new york times
'A pleasure to taste something you know that's good... This is a great and excellent value'
Decanter
'La Vieille Ferme is producing exhuberant and delicious wines.'
