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Domaine Alain Voge
Cornas Les Vieilles Fontaines
France, Rhone Valley, Cornas
Red
Winery Overview
Domaine Alain Voge is a family-run winery based in Cornas and has over time built itself the reputation as a superstar of the appellation and its benchmark without doubt. Nothing but exceptional wine comes from this winery.
It was founded many generations ago but was blessed with the talented beginnings in winemaking by Alain himself in 1958. Alain tore up the rule book, updated the winemaking techniques of his father, expanded the vineyards and began bottling his wines himself. With over 70 parcels of vines totaling seven hectares, it is no wonder that Alain Voge sometimes seems distracted. Half in jest, he says that the reason he harvests so late is to figure out which vines are his.
Today, together with managing partner and winemaker Albéric Mazoyer, their heralded wines take centre stage on many tables around the world; they are wines known for grace and opulence that retain great purity of fruit whilst remaining soft in structure. The Domaine’s wines possess great aging potential too, and they have developed a following worldwide among wine lovers and wine collectors alike. His iconic cuvée, “Les Vieilles Fontaines”, is crafted from a single parcel of 80 year-old vines; it is generally considered the optimal expression of terroir through the Syrah grape.
Exclusively handgrown, 12 hectares of Syrah and Marsanne grapes, on the right bank of the Rhône, from Tournon to Saint-Péray. 6.5 ha of Syrah are planted on very decomposed granite slopes, locally called “gore”, among the finest in the area of the Cornas appellation.
Terroir
This wine, produced solely in superb vintages, comes from a plot of vines aged 80 years old, planted on a magnificent granite terroir. The vines, with their roots set deep down, produce grapes of outstanding expression.
Viticulture
Syrah vines trained and pruned in the Gobelet style and supported by stakes. Hand-picked harvests. Partial destemming with 30 % whole grapes.
Vinification
Fermentation with natural yeasts and maceration for several weeks in stainless steel vats, with daily cap-punching and pumping over.
Aging
Maturation in 228-litre barrels for 24 months, with 15% to 20% new barrels. Aging potential: 25 years
