Château de Lancyre Clos des Combes
WHY WE LOVE IT
Elaboration: Grapes were fully de-stemmed. 18 days cuvaison at temperatures of 82°- 86°F. Extraction by punching-down, pump-overs, and delestage (as needed). Unoaked – vinified entirely in stainless steel tanks. Yields of 3 tons/acre. Clay/limestone based soils./198 acres planted to Syrah, Grenache, Mourvèdre, Cinsault, Carignan, Roussanne, Marsanne, and Viognier. Clay/limestone based soils.
Tasting Notes: Purple dress with blue highlights. The nose is very expressive. Aromas of fresh grapes, cherries and bay leaves are presents. The palate is delicate and light. We find fruit aromas and notes of menthol. The tannins are silky and the aromatic persistence is remarkable.
2016 – 90 Wine Advocate
In 1870, Etienne Durand inherited Lancyre where he raised sheep and grew vines. During this period, the present-day winery was built. In 1946, the estate was expanded by Antoine Durand with new buildings and additional vineyards. In 1970, Bernard Durand, his brother René, and brother-in-law Bernard Valentin took over and expanded the estate once again.
The goal of the three was to produce quality wines, as part of a small group of local wine growers who helped each other and founded the Pic Saint Loup appellation. In 1995, newly graduated winemaker Régis Valentin brought new excitement and new ideas to the business.