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Domaine Grosbot-Barbara
Saint-Pourçain Rouge ‘Chambre D’Edouard’
France, Loire Valley, Saint-Pourçain
Red
Winery Overview
The appellation of Saint-Pourçain is situated in the center of France, in the Allier department and is considered part of the Centre-Loire. This region is better known to wine professionals for its forests of prized oak trees used in barrel production than for its wines. The appellation, ranging approximately 5 kilometers in width and 30 kilometers in length, spreads throughout 19 communes with vineyards planted on a series of hillsides to the west of the Allier River. The history of vineyards in this area dates back before the Romans, when the Phoenicians settled here and planted vines. In fact, they claimed to have civilized the barbarians with wine. During the 13th and 14th centuries the wines of Saint-Pourçain were highly esteemed. They traveled up to Paris via the Allier and Loire rivers and were favored by Popes, royalty and the aristocracy alike. By the end of the 18th century the vineyards of Saint-Pourçain covered more than 8,000 hectares. Today the vineyards total 600 hectares. The appellation received AOC status in 2009.
Denis Barbara farms several separate parcels of land totaling 8 hectares. Two thirds of his production is in red wine. He works alone except during harvest and does much of the vineyard work by hand. He keeps his yields very low by bud pruning “ebourgeonnage” in the spring and green harvesting in the summer after veraison. He cultivates grasses between all the rows and does not use insecticides, pesticides or chemical fertilizer in his vineyards. All his wines are fermented with indigenous yeasts.
Part of the Wine Traditions Portfolio
Denis Barbara farms several separate parcels of land totaling ~20ac/8ha
Viticulture
Denis harvests as late as possible, sometimes a month after his neighbors.
Vinification
After harvest, the Pinot Noir grapes are destemmed and rest in a chilled tank for up to 8 days. This type of pre-fermentation maceration is often seen in the production of white wines and allows Denis to have a slow start to the fermentation. Once the tanks warm up and fermentation begins, the maceration continues for about thirty days with very gentle methods of extraction being employed daily. The prolonged maceration enriches the wine and creates a somewhat reductive state. M. Barbara is employing techniques designed to bring out in his wine the fresh fruit characteristics of his grapes. Total SO2 is 25mg/L.
Tasting Notes
The cuvée “Chambre D’Edouard” is produced from two parcels, both located just south of the village of Saint Pourçain; “Montord”, which has a very chalky soil, and “La Burelle” which has a richer clay/limestone soil. Bright garnet in color, with plum, spice, and a woodsy nose. Red berries, red licorice, and tea follow on the palate. Savory finish. Pair with seared tuna, grilled salmon, or roast chicken with mushrooms.
