This dark ruby-hued Baron de Badassière Syrah displays inviting aromas of black pepper and licorice, while a tantalising medley of red fruits, alloyed with a subtle hint of cocoa, envelop the palate. Supple tannins and a vibrant finish make for a delightfully juicy and refreshing sip.
Baron de Badassière, Syrah is superb for drinking on its own with friends but due to the integrated, smooth tannins it's also lends itself perfectly to red meats and richer white meat dishes.
|Style||Dry, Red, Full Bodied, Rich, Tannic, Fresh, Red Fruits, Pepper|
|Region||Côtes de Thau, Languedoc, Southern France|
About the region and producer
The Baron de Badassière wines come from Picpoul de Pinet, near the coast in the Languedoc. The name derives from the Badassière vineyard, situated near the small town of Pomérols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character rumoured to be the illegitimate son of King Louis XV. The wines are made exclusively for Liberty Wines at the Cave de Pomérols co-operative by New Zealand winemaker Alana McGettigan and consultant Matt Thomson.
The region benefits from a sunny, warm climate that encourages ripe flavours to develop in the grapes, while coastal breezes help to retain freshness and aromatics. The Picpoul de Pinet is the co-operative’s speciality. Alana selects parcels of grapes as they enter the winery to ensure that only the best quality fruit goes into the wine. The approach across the range is non-interventionist, with minimal or no skin contact, no malolactic fermentation and no oak, to retain the purity of varietal character.
Vineyard and Wine Making
The Syrah grapes for Baron de Badassière, Syrah were grown in vineyards around Badassière in the Languedoc in the south of France. This region benefits from a sunny, warm climate which encourages ripe flavours in the wines, while the coastal breezes help retain freshness and aromatics.
The grapes are destemmed and macerated on their skins for 20 days, then pressed in the pneumatic press. The must was cold settled and then fermented at a controlled temperature of 20°C - 23°C with regular racking off and pumping over.
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