|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|
|From small parcels of Chardonnay (30 to 80 acres) farmed sustainably. Fermentation in stainless steel tanks with constant monitoring of temperature and cold settling of the wine for natural clarification. 50% of the wine goes to stainless steel tanks, the remaining 50% is aged in barrels (1/3 new, 1/3 one year old, 1/3 two year old). Beautifully aromatic nose combining notes of white flowers and citrus. Clean and balanced on the palate, fresh finish. Pair with fish, poultry or serve as an aperitif. |
|Introduced at the foothills of the Pyrenees Mountains several centuries ago, Malbec was officially listed by Dr. Guyot as an original grape of the Limoux area in 1868. Anne de Joyeuse carefully grows Malbec in the vineyards facing the snowy peaks of the Pyrenees Mountains, where the vines enjoy cool soils and warm sunny days.|
The wine is fermented in temperature controlled tanks for eight days. The gentle extraction techniques allow to obtain a well balanced phenolic and tannic structure. The wine is then aged for 6 months in French oak barrels.
Intense purple and ruby color, blackberry and violet notes on the nose, fruity in the mouth with soft tannins and flavors of ripe black fruits, vanilla, cocoa and plum. The wine is well balanced with a long finish. Ideal with steaks and barbecued meats.
|From selected plots farmed sustainably. Clay and limestone soil. Fermentation in stainless steel tanks with constant monitoring of temperature for 8 days, then maceration for 30 days. 50% of the wine goes to stainless steel tanks, the remaining 50% is aged in barrels (1/3 new, 1/3 one year old, 1/3 two year old). An elegant wine to pair with steak, ribs or roasted duck. |
|Original Cabernet Sauvignon|
|From selected plots farmed sustainably. Clay and limestone soil. Fermentation in stainless steel tanks with constant monitoring of temperature for 8 days, then maceration for 30 days. 50% of the wine goes to stainless steel tanks, the remaining 50% is aged in barrels (1/3 new, 1/3 one year old, 1/3 two year old). Elegant nose of red fruits. On the palate, black berries, wild berries and blackcurrant. Pair with cassoulet and hearty dishes. |
|Camas - Sauvignon Blanc|
|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. You can also try it with oriental and Asian cuisine, well chilled.
|Camas - Pinot Noir Rosé|
|A fragrant nose of raspberries and cherries. The palate shows a sustained concentration of red fruits with a crisp, refreshing backbone. A perfect aperitif wine and a good match for salads and summer barbecues. |
|Camas - Pinot Noir|
|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 sourced from the limestone and gravelly vineyards in the Upper Aude Valley where the cool Pyrenean climate prevails. The vines beneﬁt from the large diﬀerence between night and day temperatures. 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.|
A pronounced nose of red fruits and cherries. A very approachable wine, ideal as an aperitif or with tapas.
|Camas - Rouge|
From selected parcels in the Upper Aude Valley in the Oceanic zone. Clay-limestone soils.
A syrah with an intense expression of red fruits and violets.
This full bodied and well structured wine with notes of black olives is the perfect accompaniment for all types of roasted or grilled meats. Also goes very well with mature cheeses.
|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 palate by hints of vanilla and hazelnut. Serve slightly 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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