Brett happens

All wine, most of the time

New arrivals from Glou (4/5)

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Founded in 2008, Domaine des Trois Petiotes farms organically and, since the fall of 2012, biodynamically. The name refers to the owners’ three daughters but also to the three one-hectare parcels – respectively planted with Malbec, Merlot and Cabernet Franc – that comprise the estate’s holdings. Production is entirely red, though plans are afoot to make whites from a plot of soon-to-be-planted Sauvignon Blanc, Sauvignon Gris, Sémillon, Muscadelle and Colombard vines.

Côtes de Bourg 2010, Domaine des Trois Petiotes ($32.20, Glou, 6 bottles/case)
Malbec (45%), Merlot (30%) and Cabernet Franc (25%) from vines averaging 35 to 40 years old. The grapes are manually harvested, mechanically destemmed and lightly crushed. Alcoholic fermentation in fiber vats lasts two to four weeks and uses indigenous yeasts and no temperature control with one pump-over or punch-down a day. The grapes are subsequently pressed with a manual vertical press. Matured 12 months (on average) in a mix of one- to three-year-old barrels with one or two rackings and occasional stirring. The wine is unfiltered and unfined. Sulphur dioxide is used but sparingly. 13.6% ABV.
Like sticking your nose in a berry farmer’s dirty laundry bin: earth, compost/barnyard, sweat, cassis. Medium-bodied with a velevty texture, ripe fruit, raspy tannins and enough acidity. The strong finish and a lingering astringency of the tooth-coating kind. Seemed a little rustic or maybe reductive. Worth revisiting in six months or a year. (Buy again? Maybe.)

Côtes de Bourg 2009, En attendant Suzie, Domaine des Trois Petiotes ($40.75, Glou, 6 bottles/case)
A blend of Malbec (70%) and Merlot (30%). Vinification is as for the basic wine, except the destemming is manual and the wine is fermented and matured in barrels for 24 months. 13.3% ABV.
Clean nose of slightly jammy red fruit and spice. A silky-textured mouthful of ripe cassis and kirsch that’s finely structured and showing some depth. The wine’s tannins come to the fore on the finish, giving it a velvet astringency. Definitely a Bordeaux, not a Cahors. Enjoyable now but with the balance and structure to age and improve. If I owned a restaurant, this would be on the wine list. (Buy again? Yes.)

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Written by carswell

May 9, 2013 at 09:13

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