Domaine de la Rameau 2019 - AOC Valais
Our top of the range red is produced in 2019 from Cabernet Sauvignon, Cabernet Franc and Cornalin grapes. A wine highlighting the power of Chamoson's terroirs.
Grape varieties
33% Cabernet Sauvignon, 33% Cabernet Franc and 33% Cornalin.
Cabernet Sauvignon is one of the most planted grape varieties in the world. It matures late and has found the soil and climate in the Valais to suit it. With its full-bodied and tannic structure, Cabernet Sauvignon brings density and power to this blend.
Cabernet Franc is a more discreet grape variety worldwide, but it is considered one of the great red grape varieties from the Loire Valley to the Bordeaux region via the Valais. This late ripening grape brings an elegance and typical tobacco and leather aromas to this blend.
Cornalin is indigenous to the Valais, and is also found in the Aosta Valley under the name of Rouge du Pays. Late maturing, capricious and difficult to work, Cornalin was almost abandoned in the middle of the 20th century. Its extraordinary fruity strength, its insolent youth and its body, both elegant and vinous, bring the final touch to this unusual blend.
Winemaking
We carry out cold macerations for 10 to 15 days and then the fermentations begin. We maintain a fermentation temperature of around 25°C and carry out light punching downs during the 10-15 days of fermentation. Decanting is decided by tasting.
The pressing is as delicate as possible and we separate the free-run juice from the press juice to make a blend that best reflects the finesse of each vintage. We create the blend of the different grape varieties after pressing, then the wines are aged in oak barrels for 14 months. 80% of the barrels are new oak barrels from the Tonnellerie François Frères in Burgundy, the remaining 20% are 1 wine oak barrels (having already vinified one vintage).
After ageing, the wines are lightly filtered and then bottled. We market the wines one year after bottling to give the wine time to develop before marketing.
Vintage 2019
The hot weather in June and July contributed to a sustained development of the vines. During the summer, numerous storm fronts swept across Switzerland, creating favourable conditions for the development of fungal diseases. The Valais was hit by three hail storms, causing light to medium damage locally.
The dry and sunny weather of September allowed to erase the heterogeneity of the maturity. The harvest was officially opened on 23 September. After a cool and changeable start to October, they took place in an Indian summer atmosphere. The particular climatic conditions of the summer necessitated sorting the grapes in the vineyard.
The alternation of warm days and cool nights in September allowed the aromatic potential to be preserved. A welcome freshness and a sustained and preserved acidity give energy and dynamism to the wines which are powerful and fleshy.
The white wines have an exuberant bouquet of fresh fruit, with marked typicity. On the palate, they are crisp and lively, with a bright, dynamic and aromatic fruitiness. The red wines reveal a rich palette of colours, ranging from ruby red to purple red with purple highlights. They offer a basket of black fruits and spices, with well-presented tannins and a nice fresh and fruity structure.
Tasting
This wine for ageing expresses itself on the palate with notes of blackcurrant and blackberry, with tannins that need a little time to develop.
A wine that will go wonderfully with a rack of lamb with rosemary or a fine piece of red meat.
Wine conservation
10 to 15 years (in good temperature and humidity conditions).
