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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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: Wine Library sells this for our sale price of $14.99. There is one other store that also sells this wine for $14.99. Please note, we are not taking virtual inventory into account.
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||Rating Not Available||Size:||750ML
||Carignan / Carinena
"The vineyard lies within an amphitheater of slopes surrounded by pine trees and garrigue in the Coribieres foothills, on the boundary of the Cru Boutenac. The soils are mainly clay-limestone, but atypically contain also aeolian sand. Altitude 300m.
The grapes for this cuvee come from a sandy hillside parcel of old vines (over 50 years) on a hillside slope. This terroir helps to give high quality fruit with graceful tannins.
Sustainable viticulture ('culture raisonnee'). Organic fertilizers only; no systemic treatments - all interventions according to need, based on observation and analysis. Gobelet training with wire trellising for wind protection; low yields (35 hl/ha). Carefully harvested at full ripeness." -Winery Notes
About the Producer
Christopher Spencer purchased the estate in 2007 to fulfill a long-standing dream. Christopherâs vision is executed by SÃ©bastien Bonneaud, who runs the estate. The favorable microclimate and light touch in the cellar allow for a genuine expression of the region in the finished wine. The label is a pretty apt representation of Sebastien, always with a black beret and glass in hand!
The estate is comprised of 30
hectares at an altitude of 300m.
Seb implements organic practices,
and The vineyards are registered
agriculture raisonÃ¨e. The Aeolian
sand component to the soil is
atypical for the region and imparts
suppleness to the texture on the
finish. Seb follows the âless is
moreâ in the cellar philosophy
and invests most of his energy
in the vineyard. De-stem med and
fermented in vat with indigenous
yeasts, a temperature controlled
maceration lasts approximately
20+ days, followed by gentle
pressing. Maturation in vat, and
blended after 5 rackings, to
allow for minimal filtration
prior to bottling.