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Location: France, Loire, Côtes du Forez
Winemaker: Odile & Jacky Logel, Maxime Gillier
Grapes: Gamay
Soil: granite
Winemaking: is produced from parcels with granite soil and the vinification is done using the semi-carbonic technique. The grape bunches are layered into the fermentation tank with only the middle layer being destemmed. Jacky Logel likes to call this the ‘sandwich’ method. The maceration lasts 8/9 days and there is a short maturation in tank that follows before the wine is bottled.
‘Les Gourmets’: Gamay with vivid red fruit in a supple, bright package. Dare we say a perfect red.
From the importer Wine Traditions: The Côtes du Forez appellation is located between the Loire and Allier rivers in the center of France. The nearest town of note St. Etienne which was significant to the booming mining industry that dominated the region through the nineteenth century. The miners required a lot of wine to quench their thirst and as late as 1930 there were 5000 hectares planted in Côtes du Forez. Today there are less than 200. Domaine Verdier-Logel is the leading estate of this small and obscure appellation where vineyards are few and far between. The Côtes du Forez hillsids are foothills of the volcanic mountains of the Massif Central and have soils of granite and volcanic composition. The cool climate and rocky soils impart a strong earthy fragrance to the wines which combines well with the elegant fruitiness of the Gamay grape. Due to the difficult climate only parcels with the best exposition and soils are planted with grapevines. The appellation’s laws mandate Gamay as the sole grape to be used and Verdier-Logel produces separate wines from volcanic and granitic soils. Domaine Verdier-Logel is certified both organic and biodynamic.
Location: France, Loire, Côtes du Forez
Winemaker: Odile & Jacky Logel, Maxime Gillier
Grapes: Gamay
Soil: granite
Winemaking: is produced from parcels with granite soil and the vinification is done using the semi-carbonic technique. The grape bunches are layered into the fermentation tank with only the middle layer being destemmed. Jacky Logel likes to call this the ‘sandwich’ method. The maceration lasts 8/9 days and there is a short maturation in tank that follows before the wine is bottled.
‘Les Gourmets’: Gamay with vivid red fruit in a supple, bright package. Dare we say a perfect red.
From the importer Wine Traditions: The Côtes du Forez appellation is located between the Loire and Allier rivers in the center of France. The nearest town of note St. Etienne which was significant to the booming mining industry that dominated the region through the nineteenth century. The miners required a lot of wine to quench their thirst and as late as 1930 there were 5000 hectares planted in Côtes du Forez. Today there are less than 200. Domaine Verdier-Logel is the leading estate of this small and obscure appellation where vineyards are few and far between. The Côtes du Forez hillsids are foothills of the volcanic mountains of the Massif Central and have soils of granite and volcanic composition. The cool climate and rocky soils impart a strong earthy fragrance to the wines which combines well with the elegant fruitiness of the Gamay grape. Due to the difficult climate only parcels with the best exposition and soils are planted with grapevines. The appellation’s laws mandate Gamay as the sole grape to be used and Verdier-Logel produces separate wines from volcanic and granitic soils. Domaine Verdier-Logel is certified both organic and biodynamic.