Domaine des Lauribert

Domaine des Lauribert

Domaine des Lauribert

Visan Welcome to Domaine des Lauribert: read on to find out more about the estate and the wines made here.

The winegrower takes care of the vines as well as actually making the wine. He transforms the grapes into the wondrous nectar known as wine. Between the vineyard and the bottle, a multitude of tasks must be carried out with great care and attention, each task being just one link of a chain. And just as a chain is only as strong as its weakest link, wine quality depends directly on the quality of each stage of the wine-making process. Let s take a look at some of these stages... It all began back in the Middle Ages. The legend of the Lord of Lauribert In 1091, the Lord of Lauribert, who ruled over the land between Visan and Valréas, was commended by Pope Urban II for the quality of his wine, whose virtues and character made it unique. The lord claimed that his wine was made according to a secret method, known to him alone. In 1096, he set off on a crusade and died in battle on enemy territory, leaving no heir. Urban II discovered his secret and wanted to buy his land. The end of the crusade coincided with the death of Urban II in 1099 and confusion reigned during this period. Historians cannot be sure exactly what happened, except that interest in the Valréas land remained strong. In 1317, after being elected in Lyon, Pope Jean XXII became very ill. During a stop on the road to Avignon, he tasted the wine from Valréas. It perked him up tremendously and he was much better very quickly, leading him to conclude that the wine was miraculous. To ensure a constant supply, he purchased the whole city from the Dauphin of Viennois. For reasons that remain unknown to this day, all the archives concerning the Lord of Lauribert's estate have disappeared.

Detailed research at the Vatican revealed the coats of arms (curved red and azure banner, slashed with an L), an ancient parchment giving priceless information about the wine making process and an undated map showing a series of tanks, more or less buried in the side of the hill, arranged like a staircase. This system enabled the wine to be transferred by gravity into the next tank (deeper in the ground that the previous one), controlling the fermentation, production and storage of the wine and using the chill of the underground tunnels to control the temperature. It all begins with the acquisition of a piece of land, by way of purchase, legacy, exchange or rental. The name and the title of nobility however disappeared without being passed on. During the French revolution in 1789, the fields of the Papal Enclave were recovered by France. One of the vineyard plots was purchased by Father Carrelet. The Sourdon family, who inherited his estate, combined letters from their first names and the Lauribert estate was reborn. Although they were not lords, they ruled over the land that had once belonged to the Lord of Lauribert. They still hold the secrets of his wine, which they keep to themselves and still use to produce the "La Carelette" et Flaveur vintages from Father Carrelet's vines, which are not classified AOC Côtes du Rhône Villages Valréas. Anyone who has tasted these wines will be able to confirm that you do not need to know the secrets of Lord Lauribert to appreciate the results: a marvel of time.

The land is tilled, disinfected and left to rest for a year. Then comes the time to design the vineyard and plant the young vines.. Rhône valley wines There is no world-wide agreement or standard for making wine; each region uses its own techniques, usually according to rules laid down by local legislation. In France, appellations are governed by decrees, among the strictest in the world, which define the rules for each appellation. The main appellations in the Côtes du Rhône region are as follows: AOC Côtes du Rhône - Wine made from grapes grown in vineyards located within the Côtes du Rhône appellation area, at least four years old and producing a limited volume per hectare (maximum 46 hectolitres), containing at least 40% Grenache for red and rosé wines (except for septentrional wines) and mandatory blending for reds. - Similarly, white wine must comprise 80% white Grenache, Clairette, Marsanne, Roussanne, Bourboulenc and Viognier grapes.

The Côtes du Rhône appellation dates back to the 17 th century, and covers 171 communes and 6 departments from Vienne to Avignon: Loire, Rhône, Ardèche, Drôme, Vaucluse and Gard. Wine quality has been constantly improved thanks to strict control of production output, among the lowest in France. The average surface area of AOC vineyards is between 15 and 20 hectares. Red wine represents 94% of production. 1515 private estates account for 30% of total production and 75 cooperative cellars share the remaining 70%. The grape varieties permitted are white, grey, and black Grenache, Syrah, Mourvedre, black Carignan, black Cinsault, black Counoise, black Muscardin, black Camarese, black Vaccaraise, white and black Picpoul, black Terret, pink and white Clairette, white Ugni, Vermentino, Maccabeo, Marsanne, Roussanne, Bourboulenc and Viognier. However, septentrional reds are made only from Syrah. Metal pickets hold up the taut wires to which the vine shoots are attached. AOC Côtes du Rhône Villages - Côtes du Rhône wines which are: - produced within a limited appellation area, - with a lower output, - and of higher quality.

Each plant is protected. During the growth period, it must be pruned to remove any buds or secondary shoots that will not produce fruit in order to strengthen the fruitbearing branches. This appellation, created in 1966-67, currently concerns 95 communes over four departments in the south of the Côtes du Rhône area: Ardèche, Drôme, Gard and Vaucluse. AOC Côtes du Rhône Villages name of the commune: (specifying the place of production) - Côtes du Rhône wines which are: Produced within the appellation area of one of the eighteen authorised villages With an even lower output Containing at least 40% Grenache And known for their typicity. At present, eighteen communes have the right to add their name to AOC Côtes du Rhône Villages, including Valréas and Visan. For example: Côtes du Rhône Villages Valréas, Côtes du Rhône Villages Visan.

Côtes du Rhône appellation area Village appellation area Côtes du Rhône Village + commune Local appellations (crus) Crus - Wine whose place of growth has been selected as having a certain typicity. The best known are Châteauneuf-du-Pape, Gigondas, Vacqueyras, the latest additions being Vinsobres and Beaumes-de-Venise (already reputed for its Muscat) for red wine. In Côtes du Rhône, two villages have an appellation for sweet wine (Vin Doux Naturel): Beaumes-de- Venise and Rasteau. The young vines start to grow, while the mature vines are coming into bud.

Very long branches must also be trimmed to prevent them from breaking off in the wind or as the tractor drives by. In general, this operation is carried out at the same time as the soil is dug over. Vin de Pays de Vaucluse (IGP protected geographic indication) Vin de Pays de Vaucluse can be sold from the third year as assemblage (several grape varieties) or single grape (just one grape variety, specified on the label) wines. Output per hectare is higher and rules governing the grape varieties planted are less strict. There is no obligation to date a Vin de Pays. Vin de Table de France Wine that does not conform to the strict criteria described above can be sold as Vin de Table de France. Output per hectare is higher from the second year, provided the vine is not ultimately intended for Côtes du Rhône production. Formalities are also simpler. Residual sugar is tolerated. No mention may be made concerning the geographic origin or the year and the word château may not be used. AOC Côtes du Rhône aims to provide a framework for wine from this region in order to preserve its typicity and character. Selon besoin, il faudra traiter préventivement.

It is also possible to produce excellent wines without following AOC rules. Such wines are classified as Vin de Pays if they abide by the rules, otherwise they will be Vin de Table de France. For example, to produce a slightly sweet wine, you have to leave a little residual sugar. This is not permitted by AOC Côtes du Rhône or Vin de Pays de Vaucluse appellations and will therefore be a Vin de Table de France. A wine produced from only one grape variety, even one that is authorized under Côtes du Rhône rules, cannot be called Côtes du Rhône because it is not blended with Grenache. Geographic location Visan and Valréas are in the Papal Enclave. The enclave dates back to the Middle Ages. At the time, the popes were bent on acquiring land around Avignon to extend their estate and make more profit. They thus acquired Richerenches, Valréas, Visan and Grillon. Even at the time, these villages formed a pontifical enclave in the territory of the future kingdom of France. The Papal Enclave was born and remained so until the French Revolution annexed it to the Vaucluse department, while leaving it a physical enclave in the Drôme department. The Papal Enclave is therefore something of a historic monument. The harvest, a very important period, starts when phenolic maturity is achieved. Each plot of land is analysed, since maturity depends on many factors, including terroir, grape variety, exposure, age of the vines, etc. The whites and rosés are harvested first, in the cool early mornings, to preserve the delicacy of their fragile aromas, followed by the reds.

Terroir and grape variety Vines pruned in the goblet shape are also hand-harvested. When all the grapes are mature, the grape-picking machine can get to work on the wire-trained vines. Wine quality depends on many elements, but its character comes mainly from the grape variety and the terroir (the soil and climate conditions that characterise a region). The same grape variety grown in different places produces very different wines. Similarly, different grape varieties planted in the same place will also affect the wine s character. Years of precious experience in this field show that certain grape varieties are better suited to certain terroirs.

Visan s terroir The vines are all located on Visan land in the Vaucluse department, within the Papal Enclave. The soil is a stony, clay-limestone mix. The Mediterranean climate is affected by the strong north wind, the Mistral. In 1966, Visan was classed as Côtes du Rhône Village. The Visan vineyard represents 419 hectares of AOC Côtes du Rhône Villages Visan. The grapes are unloaded into a special hopper. The endless screw pushes them, pressing slightly, to fill the tanks in the wine-making room. Valréas s terroir Vines are found all over Valréas land in the Vaucluse department, within the Papal Enclave. The land is made up of red clay terraces, some more stony than others. The Mediterranean climate is altered by the Alpine winds. AOC Côtes du Rhône Villages Valréas represents 479 hectares.

And now, the process of turning grapes into wine can begin its magic. The solid matter will separate out, leaving the heavier particles to sink (sediment) while the lighter ones will float, forming the chapeau. Between the two, the wine is gradually coming into being. The aromas trapped in the chapeau are captured by upward flows that break up and wet the amassed matter. The history of the Domaine des Lauribert The Lauribert estate has been family-managed for 5 generations. Initially, the whole grape harvest was processed by the cooperative cellar. In 1997, in spite of the complexity of the task, Laurent Sourdon decided to form a team of his own and make wine. The Lauribert name is assembled like, quality wine, from letters from the first names of family members: Laurent, Marie and Robert. They form the name of the Lord reputed to have reigned over this land. The Lauribert estate lies within the Papal Enclave, with land in Visan and Valréas.

The property produces approximately 2600hl from 54 hectares: 2000hl of Côtes du Rhône and Côtes du Rhône Villages and 600hl of Pays de Vaucluse. The estate s grape varieties for red wine are 70% Grenache, 27% Syrah. The Grenache is pruned into bushes (goblet pruning) or trained along a picket wire trellis, using the Royat cordon training method. Syrah is trained along a picket wire trellis, using the Royat cordon training method. Equal quantities of Roussanne and Marsanne white grape varieties cover 3% of the current surface area, but growing demand for white wine is pushing the estate to increase this proportion in the near future. The vines are not all the same age: 35% are more than 30 years old; 35% are between 10 and 30 years old; 30% are less than 10 years old. A new vine planting programme based on a quality grape policy, such as Syrah, for example, is being implemented. Syrah and Grenache grapes are made into wine separately and blended after fermentation. The grapes are 100% de-stalked and macerated for 7-25 days at a maximum temperature of 30 C.. Within a few hours, the juice is tinted pink. The wine that runs off at this point is called saignée rosé (i.e. rosé obtained using the bleed method). However, rosé can also be obtained by pressing black grapes directly. The resulting juice is slightly coloured. If the white wine comes from white grape varieties, it is called a blanc de blanc. The first fermentation transforms the sugar into alcohol. During this stage, the tank heats up and carbonic gas escapes, making a singing noise. Temperature is controlled to allow the fruity aromas to develop.

When all the sugar has turned into alcohol, the resulting free-run wine wine is collected: this first free-run wine is the fruitiest, the most delicate. During this operation, the chapeau meets the lees. The tank must be emptied and this residue is pressed in a pneumatic press to give the press wine, a more structured wine. The Lauribert estate has vines that have been in the family for five generations, taking us back to the middle of the 19th century. Obviously, tradition and know-how go hand in hand here, and have done for many years. Like all French AOCs, Domaine des Lauribert wine is subject to strict rules. All aspects of wine production are checked and regulated. Each bottle bears a batch number to guarantee traceability. The grape varieties and their proportions are defined by decree to guarantee the quality of the wine s flavour and its varieties. Vine growing involves a multitude of constraints. Although watering is tolerated to a certain extent, the Lauribert estate has banned it. Production is limited by green harvesting (removing excess grapes before maturity) to ensure that the vines produce only optimal quality grapes. To further improve quality, grass is planted in the aisles at Lauribert to counter-balance the vine s strength. Weeding is limited to harmful plants. Techniques for training vines along wire have been studied and reviewed to ensure maximum photosynthesis for the vines. The soil is fertilised only to provide the necessary organic and mineral compounds. The character of the Papal Enclave terroir brings temperament and personality to the wine..

The grapes are harvested when conditions are optimal, and are often rather late, which generally brings a more elegant acidity, balance of aromas and level of sugar (alcohol). Emptying the tanks Hereafter, we will present the Domaine des Lauribert wines. We sincerely hope that after reading this little booklet, you will enjoy tasting the wine, and the genuine pleasure it brings to the senses.

Now that the solid matter has been removed, the wine will be returned to the tanks for a second fermentation process, called malolactic fermentation. Tests are carried out at each stage of the wine-making process to make sure that it is proceeding normally. Name: AOC Côtes du Rhône white Fine-Fleur Grape varieties: 50% Roussane - 50% Marsanne Soil: Clay-limestone Wine making process: Traditional wine making process under controlled temperatures. Tasting notes: Relatively deep golden colour with silvery highlights. Nicely mature nose, highly floral and wonderfully fruity (citrus aromas) with a lemony, mineral note. Serving suggestions: Ideal with grilled shellfish or veal in cream sauce, as well as with fried fish, fish in sauce or for the apéritif. Packaging: Traditional 75cl deep green bottle sold in boxes of 6 or 12, upright or lying down..

Name: Vin de Pays de Vaucluse Cuvée de Lilou Grape varieties: 50% Roussane - 50% Marsanne Soil: Clay-limestone Wine making process: Traditional wine-making process under controlled temperatures with interruption of the alcohol fermentation. Tasting notes: Pale yellow colour. The nose expresses apple and pear which are also present in the mouth along with quince and honey. Serving suggestions: Serve chilled (3 C) for the apéritif, with spicy or exotic food, foie gras or with dessert. Also delightful with blue cheese. Packaging: Traditional 75cl satin-finish white glass bottle sold in boxes of 6 or 12, upright or lying down. After the malolactic fermentation, the wine can be filtered. Domaine de Lauribert only uses tangential flow filtration because this is the method that best respects the wine s quality.

The wine is now ready for blending or for transfer to oak barrels for ageing. The wine left in barrels continues to breathe. It evaporates slowly. To avoid oxidation, the level must be topped up regularly. As the months go by, the barrel confers new aromas to the wine that will support its character. Name: Vin de Pays de Vaucluse Rosé Cuvée de Lisa. Grape varieties: Grenache 100 % Wine making process: By pressing under controlled temperatures. Tasting notes: Pale salmon colour with beautiful highlights. Expressive nose of summer fruits (redcurrant, raspberry, strawberry). Harmonious in the mouth, fresh with a pleasant persistence and very long on the fruit aromas found in the nose. Wonderful rosé wine, conjuring up images of sunshine and coolness. Serving suggestions: An excellent wine to serve throughout a meal or with various salads. Ideal with fennel-grilled fish, for example. Packaging: Traditional 75cl satin-finish white glass bottle sold in boxes of 6 or 12, upright or lying down

Name: Vin de Pays de Vaucluse - Rouge Grape varieties: Grenache 100% Wine making process: Traditional wine-making process, vin de goutte (wine made from free-run juice). Tasting notes: Clear, bright, deep red colour with pale purple highlights. Pleasant nose, intense and complex for a vin de pays. Strongly marked by red forest fruits. Fresh, intense mouth, evolving towards a harmonious balance of forest fruits. Serving suggestions: Can be served throughout a meal: cold meat starter, meat course and cheeseboard. Packaging: Traditional 75cl deep green bottle sold in boxes of 6 or 12, upright or lying down. When the right balance has been achieved, the wine is drawn from the barrels and replaced immediately.

Bottling is a complex operation. All the bottles are carefully rinsed with purified water. The level is adjusted according to temperature. Name: AOC Côtes du Rhône Tradition red Grape varieties: 80% Grenache - 20 % Syrah Soil: Clay-limestone Wine making process: 7-12 day maceration. Tasting notes: Deep ruby colour; nose of spices and liquorice, good fruit balance in the mouth. Serving suggestions: Salads, raw vegetables, red meat. Packaging: Traditional 75cl deep green bottle sold in boxes of 6 or 12, upright or lying down. L obturation est réalisée à l aide d un bouchon en liège dont la technologie permet de garantir l absence de goût de bouchon.

Name: AOC Côtes du Rhône Le Merrandier red Grape varieties: Grenache 65% - Syrah 35% Soil: Clay-limestone Wine making process: Traditional wine-making process under controlled temperatures, aged for 6 months in oak barrels. Tasting notes: Dark ruby colour. Nose combining cooked fruit and spices. Long, very present mouth, marked by an intense arpeggio of blackcurrant, cherry and prune, with a woody-vanilla finish. Serving suggestions: Stews, game, any slow-cooked meat and mature cheese. Packaging: Traditional 75cl dark green bottle sold in cases of 6 or 12, upright or lying down. Two labels are applied, to convey the company s image and to ensure comfortable reading and effective communication for consumers.

To perpetuate the vine s lifecycle, the vine must be pruned in winter and re-tied to its wires. 1-3% of the vines die on average every year, depending on the year, the vines' exposure, the terroir, grape variety and age of the vines. These vines must be replaced. Name: AOC Côtes du Rhône Villages Visan: Les Truffières red Grape varieties: Dominant Syrah over Grenache, made into wine separately. Soil: Clay-limestone Wine making process: Traditional wine-making process at temperatures kept below 30 C, 15-day maceration. Tasting notes: Deep purple colour: nose of red fruits with notes of leather and blackcurrant, full and tannic in mouth. Serving suggestions: Red meat, game and cheese Packaging: Traditional 75cl dark green bottle sold in cases of 6 or 12, upright or lying down.

Name: AOC Côtes du Rhône Villages Visan: Le Boiselier red Grape varieties: Dominant Syrah over Grenache, made into wine separately. Soil: Clay-limestone Wine making process: Traditional wine-making process at temperatures kept below 30 C, 15-day maceration. Aged for one year in oak barrels. Not filtered out of the barrel. Tasting notes: Dark purple colour, complex nose of animal and crushed fruit and spice aromas. This is a very assertive wine with an intense attack and long in mouth. The fruit notes blend perfectly with the less present wood, which nonetheless adds character. Serving suggestions: Red meat, game and cheese, gourmet dishes. Packaging: Traditional 75cl dark green bottle sold in cases of 6 or 12, upright or lying down. The ground must also be worked, depending on the soil type, age of the vine, exposure, location, etc. Quand le vin est tiré, il faut le boire!

In order to preserve the gustative pleasures of our wines over the years, we have opted to close our bottles with Diam corks, guaranteed not to add any cork flavours to the wine. Name: AOC Côtes du Rhône Villages Valréas La Carelette red Grape varieties: 70% old vine Grenache 30% old vine Syrah Soil: Clay-limestone Wine making process: Full harvest maceration for 20 days. Tasting notes: Intense ruby colour; nose of woodland aromas combined with cooked and red fruits; very good balance in the mouth, full with suave notes at the finish. Likely to be good to keep. Serving suggestions: Red meat, game and cheese. Packaging: Traditional 75cl dark green bottle sold in cases of 6 or 12, upright or lying down.

Name: AOC Côtes du Rhône Villages Valréas Flaveur red Grape varieties: 70% old vine Grenache 30% old vine Syrah Soil: Clay-limestone Wine making process: Full harvest maceration for 20 days, aged for one year in oak barrels. Tasting notes: Deep garnet colour. Complex nose with a palate dominated by stewed fruit, various spices, musk, smoke, roasted seeds, etc. In the mouth, its attack is intense with a long, powerful bouquet, leaving a marked fruit flavour with spicy and subtly woody notes. Serving suggestions: This excellent wine is delicious with gourmet dinners, game stews and mature, flavourful cheese. Packaging: Traditional 75cl dark green bottle sold in cases of 6 or 12, upright or lying down. We only use tangential flow filtration in order to respect the product and preserve the perfect balance of our wine. Our top quality wines are only made from the best vintages.

Everyone here at Domaine des Lauribert is looking forward to making new contacts in order to promote and distribute our range of wines. Please contact our head office with any inquiries. Laurent Sourdon Winegrower and producer Haut Roussillac F 84500 Visan France Telephone: +33(0)490 35 26 82 Fax: +33(0)490 37 40 98 E-mail: lauribert@wanadoo.fr Web site: www.lauribert.com