Chateau Camplazens La Reserve 2016
Chateau Camplazens La Reserve 2016 from Chateau Camplazens. Camplazens is is located at the top of La Clape, a limestone mountain 10 miles long and 4 miles wide overlooking the Mediterranean. This is an organic estate and excels is producing oak aged, full bodied wines. The grapevines are actually planted on top of an ancient roman settlement, which used to focus on wine production.
Reserve has been produced every year since its inception in 2001. It is recognised internationally as one of the more premium wines from La Clape and is a fine example of the complex concentrated red wines that Languedoc can produce.
Camplazens harvest three primary types of vines, following the directives of the AOC La Clape; namely Syrah, Grenache, and Carignan. The vineyard also has a small amount of Viognier as well as a new variety called Marsalan. Reserve is a blend of Syrah and Grenache.
This powerful red has flavours of red plum and crushed fruits, spicy notes, soft gentle tannins and hints of fresh herbs with a smooth and polished finish. It is made up of the traditional blend of Syrah, Grenache and Mourvedre. The grapes ripen to perfection in the unique micro climate, unique to this special Mediterranean landscape. Excellent with red meat dishes, strong cheeses, venison and risotto dishes.
Region: La Clape
ABV: 14%
Soil: The soil is rich alluvial clay, while when present in areas of limestone can be broken up to create a well drained, porous soil which makes maximum use of reflected sunlight for ripening the grapes.
Weather conditions: The climate conditions are ideal, combining the Northwest mountain breezes from the Carcassone Valley with the sea mists of the Mediterranean below. La Clape has about 3000 hours of sunshine a year, which is among the highest in the Mediterranean.
Winters are cool and wet, and the proximity to the sea keeps the frost away just long enough to enable the growing season to be extended for an additional few weeks allowing the vines to absorb the last few days of autumn sun.
Wine making / Ageing: 3 day cold maceration at 10-12 deg C prior to the Alcoholic Fermentation. This is followed by 15-21 day extended maceration at 28-32 deg C with regular pumping over and gentle mechanical turning of the skins and the pulp for optimum extraction of tannins and polyphenols. The juice is then decanted to separate tanks and barrels for Malo-Lactic Fermentation.
This bottle can be aged for 10-15 years in the right conditions.
Tasting: This wine should be decanted for 120 minutes. 60 minutes as an absolute minimum. Chateau Camplazens La Reserve 2016 is a medium to heavy bodied Syrah Grenache blend with ripe flavours of dark plum, fresh brewed coffee, ebony Swiss chocolate and roasted meat.
La Reserve has heaps of brambly plumy fruit aromas and a rising palate that fills out with liquorish and black fruit. It shows real individuality and great power and concentration with an uplifting finish.
Food Pairing: Chateau Camplazens La Reserve 2016, like all amazing wines, really needs amazing food. Zhejiang cusine is the best match for this. For western food, pair with red meat dishes, strong cheeses, venison and risotto dishes.
Awards
Reserve 2009
SILVER – Concours des Vignerons Indépendants 2011
Reserve 2008
- GOLD – Macon 2010
- GOLD – Grand Prix D’Excellence – VINALIES INTERNATIONALES 2010
- Le Guide HACHETTE des VINS 2011
Reserve 2007
- Le Guide HACHETTE des VINS 2010
- SILVER – Concours des Vignerons Indépendants 2009
Reserve 2006
- Le Guide HACHETTE des VINS 2009 – « Ancien colonie romaine, Camplazens signifie ‘ Le camp du plaisir’ Ce 2006 a majorité de syrah a frôle le coup de cœur. Dans sa robe de rubis, il exhale des parfums de mure de cuit de tabac, de poivre et de vanille. Attaquant sur la douceur, il monte en intensité, laissant apparaitre des tannins serres et bien fondus. Une superbe composition entre finesse et puissance »
- GOLD – Macon 2008
Reserve 2001
- BRONZE – Concours des Vignerons Indépendants 2004
Reserve 2000
- “88 POINTS” – Wine Spectator, July 31st 2006
- “Well-structured red, with pretty plum, cassis and mocha flavors, which linger on the finish. Meaty elements bring added interest. Drink now though 2008.” Kim. M.
SILVER – International Wine Challenge 2004
Reserve 1999
- “86 POINTS” – Wine & Spirits Magazine, June 2003
- “BEST NEW RELEASE” – Decanter, April 2003
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