Montcalmes Rouge 2007

Der 2007 ist noch nicht bewertet. Über den schwächeren 2006er schreibt David Schildknecht in Robert Parker's WA No. 183: "Tasted assembled from tank – and due to have been bottled in two lots, one in December and one in March – the Montcalmes red 2006 Coteaux du Languedoc is made up of around 60% Syrah, with the balance split evenly between Grenache and Mourvedre, and split roughly 70:30 between chalk and primarily cobbled soils. This displays seductively ripe and spice-tinged black raspberry, plum and cherry, along with mint chocolate and a hint of resin. While lacking the high-toned complexity and vivacity exhibited by the components of 2007 from cask, it exhibits enveloping richness, along with marvelous creaminess of texture. Suggestions of rosemary, cherry pit, dark chocolate, and toasted praline offer attractively bitter counterpoint, and for all of its caressing texture, this finishes with real grip. I suspect this will be worth following for at least 6-8 years." 93-94 Punkte

"Frederoc Pourtalie – who inherited his family’s extensive Puechabon and Aniane vineyards just over a decade ago, but retains only their best fruit – displays the sort of ambition as well as vinous results one would expect on learning that he is a protege of nearby Grange des Peres’ proprietor Laurent Vaille. Some of Pourtalie’s cobbled, Chateauneuf-like, south-facing acreage in Aniane is capable of ripening Mourvedre – a favorite grape for him – by mid-September. Most of the estate’s Syrah – in northeast- and northwest-facing parcels of ochre-colored chalk resembling that at Mas Daumas Gassac – was planted by his father with an old, local selection in 1980. (A small portion of Syrah on cobbles is subject to a separate bottling, which I did not taste.) The reds here are marked by an absence of new wood, with small barrels 2-3 years old for Syrah and Mourvedre, and even older for Grenache. Pourtalie’s impressively promising, mineral-inflected, and refined 2007 vintage red lots – beautifully marrying richness with brightness and lift – had not been assembled when I tasted them in December, indeed some had only recently finished malo-lactic conversion."