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Where to buy 2019 | Domaine de Courbissac | Minervois Les Traverses

2019 | Domaine de Courbissac | Minervois Les Traverses

39.300 Ft

Red Wine: 2019 | Domaine de Courbissac | Minervois Les Traverses

A blend of roughly equal parts Grenache, Syrah & Mourvedre, Les Traverses comes from primarily the younger vines on the property and is aged in concrete. Fermentations are natural with partial whole clusters.

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NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

Producer: Domaine de Courbissac

Vintage: 2019

Size: 750ml

ABV: 13%

Varietal: Southern Rhone Red Blend

    Country/Region: France, Languedoc-Roussillon

      Detailed Description

      A blend of roughly equal parts Grenache, Syrah & Mourvedre, Les Traverses comes from primarily the younger vines on the property and is aged in concrete. Fermentations are natural with partial whole clusters.

      Producer Information

      Reinhard Brundig, a successful film producer from Germany, founded Domaine de Courbissac in 2002. What drew him to this property located in the La Livinière sub-zone of Minervois was three-fold: established and well-tended vines, the complexity of the soils, and the proximity to La Montagne Noire. At the heart of Domaine de Courbissac are 90-year-old Grenache, 70-year-old Carignan, and 70-year-old Cinsault, as well as some solidly middle-aged Syrah and Mourvedre around 40 years-old. Farmed biodynamically since 2002, Reinhard has expanded the size of the vineyards, now totaling 30 hectares, by planting some additional Syrah, Grenache, and Mourvèdre. At the end of 2013, Reinhard partnered with the talented Brunnhilde Claux, a young vigneronne with an impressive resumé. Brunnhilde got her start at Domaine Gauby, where she learned how to handle the natural exuberance of grapes grown in the generous Mediterranean climate. From there, she moved on to Terroir al Limit in the Priorat, where she worked with Dominik Huber for three vintages before Reinhard tapped her to lead Domaine de Courbissac. With her training and experience making wines at Domaine Gauby and Terroir al Limit, Brunnhilde takes a decidedly hands-off approach at Domaine de Courbissac. She has continued the biodynamic farming practices instituted in 2002, and she harvests each plot and variety separately and manually. The grapes are transported in small bins where they are sorted at the winery. The younger vine fruit is usually destemmed, while older vine fruit is left mostly intact. Fermentations are in concrete vats and well-seasoned, open-top wooden fermenters. If Brunnhilde is fermenting with whole clusters, she will gently layer the fruit in the vat and by foot, press out any air between the bunches. This process releases a small amount of juice, and once the vat is full, she covers it and leaves it to ferment with the natural yeasts present on the grape skins. After 9-12 days of maceration, she presses the wine. Fermentation finishes in the respective aging vessels– mainly 40hl foudres. Unless necessary, SO2 is not used until right before bottling.

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      2019 | Domaine de Courbissac | Minervois Les Traverses at CaskCartel.com
      CaskCartel.com

      2019 | Domaine de Courbissac | Minervois Les Traverses

      39.300 Ft

      Red Wine: 2019 | Domaine de Courbissac | Minervois Les Traverses

      A blend of roughly equal parts Grenache, Syrah & Mourvedre, Les Traverses comes from primarily the younger vines on the property and is aged in concrete. Fermentations are natural with partial whole clusters.

      Order from the Largest & Most Trusted Premium Spirits Marketplace!

      Featured in

      NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

      Producer: Domaine de Courbissac

      Vintage: 2019

      Size: 750ml

      ABV: 13%

      Varietal: Southern Rhone Red Blend

      Country/Region: France, Languedoc-Roussillon

      A blend of roughly equal parts Grenache, Syrah & Mourvedre, Les Traverses comes from primarily the younger vines on the property and is aged in concrete. Fermentations are natural with partial whole clusters.

      Producer Information

      Reinhard Brundig, a successful film producer from Germany, founded Domaine de Courbissac in 2002. What drew him to this property located in the La Livinière sub-zone of Minervois was three-fold: established and well-tended vines, the complexity of the soils, and the proximity to La Montagne Noire. At the heart of Domaine de Courbissac are 90-year-old Grenache, 70-year-old Carignan, and 70-year-old Cinsault, as well as some solidly middle-aged Syrah and Mourvedre around 40 years-old. Farmed biodynamically since 2002, Reinhard has expanded the size of the vineyards, now totaling 30 hectares, by planting some additional Syrah, Grenache, and Mourvèdre. At the end of 2013, Reinhard partnered with the talented Brunnhilde Claux, a young vigneronne with an impressive resumé. Brunnhilde got her start at Domaine Gauby, where she learned how to handle the natural exuberance of grapes grown in the generous Mediterranean climate. From there, she moved on to Terroir al Limit in the Priorat, where she worked with Dominik Huber for three vintages before Reinhard tapped her to lead Domaine de Courbissac. With her training and experience making wines at Domaine Gauby and Terroir al Limit, Brunnhilde takes a decidedly hands-off approach at Domaine de Courbissac. She has continued the biodynamic farming practices instituted in 2002, and she harvests each plot and variety separately and manually. The grapes are transported in small bins where they are sorted at the winery. The younger vine fruit is usually destemmed, while older vine fruit is left mostly intact. Fermentations are in concrete vats and well-seasoned, open-top wooden fermenters. If Brunnhilde is fermenting with whole clusters, she will gently layer the fruit in the vat and by foot, press out any air between the bunches. This process releases a small amount of juice, and once the vat is full, she covers it and leaves it to ferment with the natural yeasts present on the grape skins. After 9-12 days of maceration, she presses the wine. Fermentation finishes in the respective aging vessels– mainly 40hl foudres. Unless necessary, SO2 is not used until right before bottling.

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