Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly twenty-five years ago and managed the vineyards at Château de Flaugergues for five years until he saved up enough money to purchase his first parcels of gnarled ancient Carignan vines that had been nurtured in schist-laden soils for the better part of the last century. Today, Jean-Marie has 20 hectares spread amongst 40 diverse parcels each with different soil compositions and expositions. Berlou has the highest elevation in all of the St. Chinian AOC and is the only place in the region that possesses Schist rich soils. From the beginning, his objective was to cultivate vineyards with the utmost respect for the environment and his wines reflect all of the natural beauty, depth and flavor originating from those vines. The wines Jean-Marie crafts are a passionate testament to this region’s multi-dimensionality and ever-expanding potential.
View Photos from the Rimbert 2011 Harvest Gallery
Certification: Sustainable.
Le Mas au Schiste:
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Age of Vines: 60 years (60%); 10 years (30%)
Yields: 30 hl/ha
Pruning Method: Gobelet et Royat
Soil: Schist.
Varietals: 40% Carignan, 30% Syrah, 25% Grenache, Mourvèdre 5%.
Vinification Method: Grapes are hand-harvested and destemmed before they are gently pressed. Only indigenous yeasts are used, the varietals are fermented separately in tanks, 1/3 of the cuvee is aged in old oak before the final wine is blended. The wine is bottled using gravity and undergoes a slight filtration.
Tasting Note: Ruby in the glass with shimmering highlights. The nose is redolent with red and black fruit scents; cherry cordial, blueberry jam and crushed stones that are backed by a slight suggestion of black olive and hummus. The palate is elegant and generous with loads of elegant red and black fruit flavors steeped in dynamic mineral-infused cocoa tones.
Pairing: herb encrusted roast chicken, grilled steak, grilled lamb chops.
Les Travers de Marceau:
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Age of Vines: 60 years (60%); 10 years (30%)
Yields: 30 hl/ha
Pruning Method: Gobelet et Royat
Soil: Schist.
Varietals: Carignan, Syrah, Cinsault, Mourvedre.
Vinification Method: Grapes are hand-harvested and destemmed before they are gently pressed. Only indigenous yeasts are used, the varietals are fermented separately in tanks before the final wine is blended. The wine is bottled using gravity and undergoes a slight filtration.
Tasting Note: Ruby in the glass with purple highlights. The nose is packed with crushed red berry, plum, blueberry and notes of saddle leather backed by crushed stones. The palate is supple as it delivers red and black fruit flavors backed by silken minerality and a deft touch of acidity.
Pairing: Serve with grilled meats, aged cheeses, hearty stews and spicy pasta dishes.
Petit Cochon Bronzé Rosé:
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Age of Vines: 60 years (60%); 10 years (30%)
Yields: 30 hl/ha
Pruning Method: Gobelet et Royat
Soil: Schist.
Varietals: 25% Carignan, 35% Syrah, 20% Cinsault, 20% Mourvedre
Vinification Method: The “Tan Little Pig” is made from grapes harvested at their maximum ripeness & immediately destemmed. They are gently crushed & the juice is fermented with natural yeast. The skins are removed from the vats 36 hours after pressing-thus lending this rosé its beautiful dark pink color. The wine rests in stainless steel in a cellar that is half-buried into the earth so the temperature in the winery is naturally regulated. It undergoes a light filtering when bottled, on site.
Tasting Note: This rosé is dark pink in the glass. Deep scents of ultra-ripe crushed red cherries, a note of guava paste, overripe fig flesh & a pretty, yet smoky note of sweet herbs. Blood Orange infused red berry flavors dominate the palate & are set-off by the wines generous minerality.
Pairing: Serve this summer wine with a spicy couscous & lamb tagine, flame grilled chicken dishes, spicy lamb or beef kebabs, sweet barbecued pork dishes.
