Domaine Félines-Jourdan 2008, Picpoul de Pinet                               

“In 1983 the first part of the domaine was purchased by Claude’s mother and her brother. This was followed in 1990 when the domaine was extended by a further 80 hectares. In 1996 Claude arrived and bought some additional land, bringing the total vineyard area to 110 hectares. Currently, of this total, 96 hectares is in production, with a broad mix of grape varieties represented including, Cinsault, Syrah, Grenache, Chardonnay, Roussanne, Muscat and the indigenous Languedoc variety, Picpoul. The latter constitutes 45 hectares in the AOC Picpoul de Pinet, one of the named crus of the Coteaux de Languedoc and a wine for which Félines-Jourdan are rightly renowned.

In the vineyard their philosophy is simple; they aim to obtain optimum maturity before harvest in order to produce quality wine, adapting vinification to the needs of each vintage. They tend the vines along the principles of lutte raisonnée, only applying treatments when necessary.

In the winery the use of temperature controlled stainless steel vats to preserve the character of the fruit is regarded as the norm and the upkeep and maintenance of equipment is viewed as essential. They recently purchased small containers to transport the grapes from the vineyard to the winery, to prevent the fruit becoming crushed in transit and thereby reducing the risk oxidation.”

Viticulture
Elevation: Up to 30 metres
Exposition: East facing – the vines benefit from the Mediterranean climate
Soils: Sand and gravel and argilo-calcaire
Varieties: Picpoul
Method of cultivation: Trellised with regular tying up
Vine age: 5-25 years old
Yield: 55 hl/ha
Planting density: 4400 vines/ha
Canopy management: Yield is controlled through severe pruning and debudding, if necessary
Harvesting: By machine, but parcel by parcel, dictated by the maturity of the fruit in each parcel
Vinification
Pre-fermentation : The fruit is harvested with at least 13% potential alcohol. The fruit is immediately destemmed and pressed in a pneumatic press before cold settling for 48 hours. The pressings are kept separate
Yeast: Selected yeasts are added to start fermentation
Fermentation vessel: 225 litre stainless steel tanks
Duration: Around 1 month
Temperature control: 16°C-18°C
Malolactic fermentation: No malolactic
Ageing: Aged on its lees for 3 months
Racking: Racked once
Blending: The cuvée is blended in the February following harvest
Final blend: 100% Picpoul
Fining / filtration: Bentonite and isinglass fining is carried out before plate filtration
Closure: Synthetic, extruded corks