Domaine Anne Gros & Jean-Paul Tollot : La Cinso 2024

Characteristics and Tasting Notes for La Cinso 2024 from Domaine Anne Gros & Jean-Paul Tollot

Tasting

Colour
The colour reveals a deep ruby hue that can extend to a rich purple.

Nose
The aromatic bouquet combines delicate floral notes of jasmine and rose with red and black fruit aromas such as raspberry, cherry, pomegranate and blackcurrant. Touches of wild herbs, bay leaf, oregano and pepper add further complexity.

Palate
Full-bodied yet delicate, the palate offers a velvety texture underpinned by remarkably fine tannins. Well-integrated acidity brings lovely freshness, leading to a fresh, mouth-watering and lightly spiced finish reminiscent of the delicacy of a Pinot Noir.

Food and wine pairing

This red wine pairs wonderfully with slow-cooked meats such as beef daube, pork skewers with prunes, or a platter of charcuterie and dried meats. It also pairs very well with Mediterranean dishes based on roasted vegetables, such as Provençal-style aubergines or tomatoes.

Serving and cellaring

To fully appreciate this 2024 vintage, it is recommended to decant the wine about 30 minutes before tasting and to serve it at a temperature between 15 and 16°C.

The elegance of a Languedoc Cinsault by Domaine Anne Gros & Jean-Paul Tollot

The estate

Founded in 2006, Domaine Anne Gros & Jean-Paul Tollot was born from the desire of two Burgundian winemakers to combine their expertise in the Languedoc. Located in Cazelles, in the Haut Minervois, the estate is now run by its founders, Anne Gros and Jean-Paul Tollot, who also continue to manage their respective estates in Burgundy. Renowned for an approach that combines northern precision with southern power, the estate cultivates its vines with respect for the environment. The domaine is known for producing wines of great finesse, praised by specialist critics for their freshness and elegance.

The vineyard

The grapes behind this cuvée, classified under IGP Pays de l'Hérault Côtes du Brian, come from a plot of around one hectare located on the Cazelles plateau. Planted more than fifty years ago at an altitude of around 200 metres, at the foot of the Montagne Noire, these old vines thrive on very stony soils made up of marl and sandstone. This terroir benefits from a temperate microclimate with significant temperature swings, encouraging slow and balanced ripening of the berries. The vineyard is managed largely according to organic farming principles.

Winemaking and ageing

The grapes are harvested by hand. After careful sorting, the bunches are destemmed and lightly crushed. A short cold maceration precedes alcoholic fermentation, carried out in temperature-controlled stainless steel tanks using indigenous yeasts. The wine is then racked for malolactic fermentation and undergoes ageing in tank for around twelve months, with no use of oak, in order to preserve the purity of the fruit. Bottling takes place without fining or filtration.

Grape variety

100% Cinsault