MAGNUM GATEFER DOMAINE DE LA CLAPIERE 2018
Ref : 486079
i.e. 15.90 € / liter
1 product(s) soldsince yesterday
- Keeping level 2023
- Service temperature °
Our food and wine pairings
- Red meats
- Strong cheese
Our oenologists' opinion
Garnet colour with ruby glints. Straight forward nose, with scrubland and fresh spices. Opens with aromas of blackcurrant, cocoa and thyme. Supple attack of balance and envelopment. Straight forward lengthening, fruity tannins without fatness. Clear and persistent finish.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
The name of the Gatefer cuvée is that of a parcel of the property. It was added to Domaine de La Clapière from the 2006 vintage onwards.
Domain and appellation
Domaine de la Clapière
In the Languedoc region, the Clapière domain is located half-way between Montpellier and Béziers. The property was acquired by the Castel family in 2006.
- Terroir: The domain extending for 60 hectares whose 40 vines are located on a gravel zone made of rocks and stitting on ancient alluvial terraces.
- Viticulture: At the vineyard, sustainable agriculture has been adopted. Harvests are done mechanically because of the rapidity of intervention and to preserve the freshness of the fruit. Only the grape varieties subjected to a carbonic maceration are harvested manually.
- Wine-making: The Merlot and the Syrah pass two steps: the traditional wine-making process and the carbonic maceration. The first one consists in destemming the grapes which will ferment in tanks between 18 and 20°C. The wine rests in tanks for 15 to 20 days. The carbonic maceration is done with grapes harvested manually. All of the grapes are put in a tank saturated in CO2 for 15 to 20 days. The marc won’t be worked. This step is favoring the intracellular fermentation that develops the aromas of the wine and suppresses its acidity. The wine is put in barrels after the malolactic fermentations. It ages for 12 months.