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| Cave Anne de Joyeuse is a high quality cooperative winery in Limoux, which was founded in 1929 and which currently boasts 650 members. It is directed today by Guy Andrieu. Anne de Joyeuse is one of only ten wine cooperatives in France to carry the highest level of quality accreditation. All the individual growers (all of them sustainable) who supply Anne de Joyeuse have to adhere to rigorous procedures, laid out and monitored by the co-operative's oenologists. They use GPS to track where the grapes and the growers are, and throughout the whole year constantly visit them to ensure that quality is achieved. If an additive is needed in the vineyard it is supplied by the winery in a specific quantity and the grower is instructed when and how to use it. Ripeness in all of the vineyards they control are monitored by thermal imaging satellites.
In addition to farming practices the winery has also made a commitment to all aspects of protecting the environment. Use of all farm equipment is closely monitored to keep pollution to a minimum, all water used by the winery is collected, purified and reused. The state of the art winery utilizes solar power and geo-thermal technology and all left over raw materials are composted. Anne de Joyeuse also considers the social impact that their business has on the region. As they demand a high level of commitment from their growers they pay top dollar for their grapes, in the winery worker safety is of upmost importance. In order to insure that they are living up to their commitment the winery has contracted with Veritas Bureau International to certify each year that they are living up to their mission statement. The results of their commitment to the environment is best illustrated by the fact that over 80 varieties of orchid which are native to the region have spontaneously regenerated in their vineyards. (Hence the flower on the label). Since 1994 they have been recognized by the label “Protect The Planet” for work methods which are compatible with sustainable agriculture and the promotion of bio-diversity. They produce 85% reds, 10% whites and 5% roses. |
| Anne de Joyeuse Website |
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| Sauvignon Blanc - Camas |
| Anne de Joyeuse’s Sauvignon Blanc is cultivated according to sustainable agricultural methods in small parcels scattered among three zones each of which have each their own particular character :Mediterranean, Oceanic and Pyrenean. Sub-soil is composed of clay-limestone and gravel.
In order to create a wine that is at the same time rich, fruity and fresh, the vintner has opted for a solution in which the grapes are harvested twice. The first récolte (harvest) produces grapes with a bit less maturity in sugar but more acidity and citric aromas (citric acid is one of several acids in grapes). The second harvest takes place later at the maximum of maturity, for fullness on the palate, finesse and complexity.
The grapes are pressed directly without maceration. Vinification is achieved through temperature-controlled fermentation (16-18° C) for four weeks and followed by chilled settling (débourbage) that naturally clarifies the wine. Elévage on fine lees is carried out in stainless-steel tanks for three months.
The blending of the two grape harvests after two separate vinifications (25% first pass/75% second pass) results in a wine with a citrus-fruit nose followed by lemon-lime fruit on the palate; rich, aromatic and elegant with a long, mineral finish.
An ideal companion for shellfish, lobster, marinated fish or crab, it is equally at home as an aperitif or with food. Try Camas Sauvignon Blanc with oriental and Asian cuisine, well chilled. |
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| Pinot Noir Rosé - Camas |
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| Pinot Noir - Camas |
| The objective for Anne de Joyeuse was to create a cuvée with a brighter expression of fruit compared to the Cuvée Gargantuavis. Their vines are cultivated on clay-limestone slopes around Limoux that are relatively cool, ideal for Pinot, which needs to mature slowly. Grapes are both manually and machine harvested, selected by parcel, with moderate yields. Generally, an 11 day maceration with semi-manual punchdown (pigeage in 125 hectoliter stainless-steel tanks is followed by 8 days of fermentation at 24°C.The wine is then raised for 6 months in stainless-steel, before bottling.
Thie Camas has been awarded a Gold Medal at the Concours Mondial des Pinots in Sierre, Switzerland. |
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| Pinot Noir - Gargantuavis |
| Cultivated on a terroir of red (iron-rich) cretaceous clay on crushed limestone at 1200 feet altitude, this pinot noir from the high valley of Esperaza is manually harvested, is rigorously selected on a table de tri and de-stalked. Yields are at a modest 50 hectoliters per hectare (not dissimilar to village Burgundy).
A five day maceration with pigeage (punchdown) at 18° C. in stainless steel tanks of 120 hectoliters is followed by ten days of fermentation at 30° C. Six months of elevage is carried out in large, 100 hectoliter foudres (casks) of French oak.
This deep ruby colored wine offers cherry and red fruit aromas prolonged on the patate by hints of vanilla and hazelnut.
Serve slighty cooled with braised meats cooked with mushrooms or goat cheese. This type of Pinot Noir is one of the most flexible wines with food. |
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