Chateau La Coste, Grand Vin Rouge, 2021

Terroir
Grown on the high terraces (350 to 400 meters elevation) of the estate. The soils are a mix of clay-limestone with prominent exposed parent rock.
Farming: 100% Certified Organic (Agriculture Biologique) and practicing biodynamic principles.
Harvest: Old-vine plot selection (sélection parcellaire). Exclusively hand-harvested with rigorous dual sorting (first in the vineyard, then on tables at the cellar).

Vinification and Ageing
Pre-fermentation: Cold pre-fermentative maceration to extract pure primary fruit and color without harsh tannins.
Fermentation: Infused with native/indigenous yeasts. It undergoes an extensive, patient 8-week vatting period featuring gentle, manual punch-downs (pigeages) and pump-overs.
Aging: Matured for 18 months in 400-liter French oak barrels (split between 30% new oak and 50% one-wine barrels), with the remaining portion kept in stainless steel to preserve the vibrant fruit core.
Finishing: After blending, the wine undergoes an additional 10 to 18 months of bottle aging at the estate before commercial release.

Drink now or in the next 15 years.

Eye
Deep cherry-red color accented by elegant ruby highlights.

Nose
Complex and highly refined. It opens with rich aromas of morello cherry and dark forest berries, opening up to notes of undergrowth, wild garrigue, leather, and fine sweet spices from the oak integration.

Palate
Full-bodied, dense, and deeply structured, yet flawlessly balanced. The mid-palate has an impressive weight and substance, framed by tightly knit, silky tannins. The finish is exceptionally long, driven by lingering notes of blackcurrant and fresh spice.

Service and Pairing
Serve at 17°C to fully allow the aromatic layers to open up.

Outstanding with rich, slow-cooked dishes such as a classic beef cheek braise, slow-roasted leg of lamb with rosemary, venison or game terrines, or well-marbled ribeye steaks. It also pairs wonderfully with earthy wild mushroom dishes and soft-rind cheeses.