Domaine Rimbert ‘Les Travers de Marceau’ Saint-Chinian Rouge NV
Location: France, Languedoc-Roussillon Saint-Chinian
Winemaker: Jean-Marie Rimbert
Grapes: Carignan, Syrah, Grenache
Soul: Selection of different schist plots of the estate
Winemaking: Certified organic farming. Grapes are hand-harvested and partly destemmed, then spontaneously fermented with only gentle extraction of the cap, for two weeks. After fermentation, the wine spends about a year on lees in old oak barrels (3-13 years old). The wine undergoes slight filtration and fining and is then bottled using gravity and a little bit of sulfur.
Most days when I’m trying to decide what to drink when leaving the shop I tend to gravitate towards super light juicy reds that you might mistake for Capri Sun if you drank it out of a tiny pouch. I love wines like that, but this was the perfect thing to remind me that you can find truly delicious, full force red wine that you don’t necessarily need to pair with a fat slab of red meat (though you certainly could).
Jean-Marie Rimbert works an ever-growing number of parcels in the not to be underestimated Saint-Chinian appellation. The Mas au Schiste (a pun on the vineyards schiste soils and the French pronunciation of masochist) is a blend of roughly equal parts Carignan, Syrah, and Grenache. The varietals are fermented separately with one third being aged in old oak. This is what every Saint-Chinian should aspire to be: briny, spicy, and dark fruited with plenty of plushness but nothing that weighs you down. Rimbert is also responsible for a favorite rosé and soify red of the more capri sun persuasion so he’s generously covered all the bases for us.-Dillon
From the Importer Jenny and Francois:
This wine is an ode to Berlou’s schist soils, as the name also suggests (all while playing a double entendre with the French pronunciation of the term “masochist”). One of the domaine’s flagship cuvées, made from low-yielding vines (15 – 25 hectoliters per hectare) from selected old plots around the village, all grown organically by Jean-Marie himself.
Location: France, Languedoc-Roussillon Saint-Chinian
Winemaker: Jean-Marie Rimbert
Grapes: Carignan, Syrah, Grenache
Soul: Selection of different schist plots of the estate
Winemaking: Certified organic farming. Grapes are hand-harvested and partly destemmed, then spontaneously fermented with only gentle extraction of the cap, for two weeks. After fermentation, the wine spends about a year on lees in old oak barrels (3-13 years old). The wine undergoes slight filtration and fining and is then bottled using gravity and a little bit of sulfur.
Most days when I’m trying to decide what to drink when leaving the shop I tend to gravitate towards super light juicy reds that you might mistake for Capri Sun if you drank it out of a tiny pouch. I love wines like that, but this was the perfect thing to remind me that you can find truly delicious, full force red wine that you don’t necessarily need to pair with a fat slab of red meat (though you certainly could).
Jean-Marie Rimbert works an ever-growing number of parcels in the not to be underestimated Saint-Chinian appellation. The Mas au Schiste (a pun on the vineyards schiste soils and the French pronunciation of masochist) is a blend of roughly equal parts Carignan, Syrah, and Grenache. The varietals are fermented separately with one third being aged in old oak. This is what every Saint-Chinian should aspire to be: briny, spicy, and dark fruited with plenty of plushness but nothing that weighs you down. Rimbert is also responsible for a favorite rosé and soify red of the more capri sun persuasion so he’s generously covered all the bases for us.-Dillon
From the Importer Jenny and Francois:
This wine is an ode to Berlou’s schist soils, as the name also suggests (all while playing a double entendre with the French pronunciation of the term “masochist”). One of the domaine’s flagship cuvées, made from low-yielding vines (15 – 25 hectoliters per hectare) from selected old plots around the village, all grown organically by Jean-Marie himself.
Location: France, Languedoc-Roussillon Saint-Chinian
Winemaker: Jean-Marie Rimbert
Grapes: Carignan, Syrah, Grenache
Soul: Selection of different schist plots of the estate
Winemaking: Certified organic farming. Grapes are hand-harvested and partly destemmed, then spontaneously fermented with only gentle extraction of the cap, for two weeks. After fermentation, the wine spends about a year on lees in old oak barrels (3-13 years old). The wine undergoes slight filtration and fining and is then bottled using gravity and a little bit of sulfur.
Most days when I’m trying to decide what to drink when leaving the shop I tend to gravitate towards super light juicy reds that you might mistake for Capri Sun if you drank it out of a tiny pouch. I love wines like that, but this was the perfect thing to remind me that you can find truly delicious, full force red wine that you don’t necessarily need to pair with a fat slab of red meat (though you certainly could).
Jean-Marie Rimbert works an ever-growing number of parcels in the not to be underestimated Saint-Chinian appellation. The Mas au Schiste (a pun on the vineyards schiste soils and the French pronunciation of masochist) is a blend of roughly equal parts Carignan, Syrah, and Grenache. The varietals are fermented separately with one third being aged in old oak. This is what every Saint-Chinian should aspire to be: briny, spicy, and dark fruited with plenty of plushness but nothing that weighs you down. Rimbert is also responsible for a favorite rosé and soify red of the more capri sun persuasion so he’s generously covered all the bases for us.-Dillon
From the Importer Jenny and Francois:
This wine is an ode to Berlou’s schist soils, as the name also suggests (all while playing a double entendre with the French pronunciation of the term “masochist”). One of the domaine’s flagship cuvées, made from low-yielding vines (15 – 25 hectoliters per hectare) from selected old plots around the village, all grown organically by Jean-Marie himself.