| The 2007 Cotes du Rhone was made under conditions of “ideal serenity for the harvesters and the
vigneron,” reflects Jean-Paul Autard. While the September weather was perfect, the character of
the growing season and the decisions Autard made are equally important factors in explaining the
excellence of the 2007 Cotes du Rhone. It is a deeply colored and very aromatic Cotes du Rhone
with plush, ripe black fruits and notes of spice – Autard’s fifth brilliant vintage in a row!
Flowering began at the start of May, and the rest of May and June were relatively rainy, allowing
the vines to develop without the stress of drought. From late June through September, however,
the climate was extremely dry, with hot (but not scorching) days and cool nights. The latter
provided relief for the vines, which were able to re-hydrate. The summer of 2007 was also
exceptionally windy, keeping the fruit in naturally healthy condition as the grape bunches stayed
well ventilated. In sum, at harvest time the crop was naturally in a perfect state of health.
Autard did not need to green harvest in 2007 because his vines average 50 years of age (they are
between 40-94 years old), and the limited use of only organic fertilizer, naturally ensured low
yields and concentrated, balanced fruit. Harvest for the Cotes du Rhone began on September 5th
under sunny skies and lasted ten days. The health of the fruit was perfect throughout the harvest
period. The grapes were all handpicked and transported to the winery in small boxes so as not to
damage the fruit. They were then de-stemmed and lightly crushed to begin the fermentation
process by releasing juice. The maceration and fermentation took place in temperature-controlled
stainless-steel tanks over 25 days in Autard’s new winery. The tanks are equipped with a
pneumatic mechanism to carry out pigeage (or punching down of the cap of solids) to ensure
optimal and gentle extraction of color and flavor without any harsh elements. In addition, two
pumping over operations (remontages) were carried out daily for 10 days, to enhance the
extraction and to oxygenate the wine to attain a plush texture. Each of the varieties was vinified
separately and assembled in March. The 2007 Cotes du Rhone was aged in stainless steel tanks
until bottling in late June 2008.
Jean Paul Autard’s vineyard practice aims to achieve a perfect balance between and soil and the
vine. No pesticides, or chemical anti-rot products or fertilizers are used. He is guided by the
method known as lutte raisonnee. The health of the vineyard is ensured by meticulous work by
hand, such as the removal in May and June of unessential shoots and leaves that would block the
proper aeration of the vines. By not allowing humidity to remain on the grapes and leaves, the
possibility of problems such as rot and mildew is eliminated. |
