LIBERTY
Liberty by La Barroche, a “do it yourself” wine par excellence, is the joint expression of their desire for freedom. This slightly rebellious choice, guided by wisdom and experience, has led them to experiment with grape variety/soil pairings, rising above codes and standards to produce an excellent, characterful, sincere wine, which expresses their desires, ideals, temperament, creativity, and originality.
Blend
The old Mourvèdre, Syrah, Cinsault, Carignan and Grenache vines, trained in goblet style (an almost-artistic approach today) are on average 65 years’ old. 55% Grenache 18% Syrah 12% Mourvèdre 10% Cinsault 5% Carignan
Wine-making and aging
The gravity-system cellar was built in 1930. Wine-making in underground concrete vats. Destemming of underripe stalks. The wine stays on the skins for over 4 weeks. Gentle extractions. Aging in old oak casks and 600 liter barrels for approximately 18 months. The wine is not filtered before bottling.
Viticulture
Rigorous bud pruning. Furthermore, green harvesting and leaf thinning are done. The picking is entirely by hand, with sorting in the vineyard and again in the cellar.
Suggested food and wine pairings
Tasting
It tastes like a Châteauneuf du Pape with its juicy black raspberry, violets, peppery herbs and distinct minerality. This comparison is certainly still valid on the palate, as well and its medium to full-bodied, concentrated and structured, with a sappy, grippy style that will evolve nicely for 7-8 years or more. Don’t let the Vin de France label sway you, this is the real deal. Jeb Dunnuck pour Robert Parker – Octobre 2016
Domaine La Barroche
This wine reflects a long family history: generations of enthusiastic and sometimes fanatical winegrowers, never losing sight of the importance of their terroir. Like the men and women of the Barrot family, Domaine La Barroche is many-faceted and generous. It epitomises the balance, authenticity, and flamboyant character of Châteauneuf-du-Pape – a brilliant blend of hundred year old Grenache, Mourvèdre, Syrah and Cinsault from the estate's finest terroirs. This is an unique, elegant, silky and opulent wine that invariably expresses its distinctive qualities. It also shows great class thank to its deep colour, floral bouquet, freshness, cocoa flavours and delicate aftertaste.
Blend
62% Grenache from a plot at the junction of "Palestor" and "Bois Dauphin" districts and one at the junction of "Grand Pierre", "Rayas" and "Pointu" districts as well as "Cabrières", "Boursan" and "Pied Long" blocks.
18% Mourvèdre from "Les Mascaronnes" and "Boursan" plots.
13% Syrah from "Le Parc" and "Cabrières" plots.
5% Cinsault from "Pierre à feu" plots.
1% Vacarrese, 1% Others.
Representative soils of Châteauneuf-du- Pape (yellow and red sand, red clay, large pebbles) with a high proportion of sand.
Average age of the vines : more than 70 years old.
Wine-making and aging
Wine-making in underground concrete vats. Destemming of underripe stalks. The wine stays on the skins for over 4 weeks. Gentle extraction.
Aging in old oak casks and 600 liter barrels used to age 1 to 3 previous vintages during approximately 18 months.
The wine is not filtered before bottling.
Viticulture
Rigorous bud pruning. Furthermore, green harvesting and leaf thinning are done. The picking is entirely by hand, with sorting in the vineyard and again in the cellar.
Suggested food and wine pairings
Gaylord Robert, sommelier at Alain Passard’s Arpege restaurant recommends pairing this wine with laquered duck and caramelised turnips. The blend of grape varieties in this label provides a balance of vigor and complexity with notes of Morello cherry, black pepper, licquorice and garrigue. Press section / Gault&Millau 2013 see recipe
Tasting
« Lots of kirsch and black cherry nuances with more background notes of scorched earth, creamy licorice and spring flowers. Fabulous density on the palate, medium to full-bodied richness, sweet tannin and good acidity. » Jeb Dunnuck for Robert Parker – October 2015
« Dark, full red robe. Pepper-licorice feature in a live, open nose that is full of life, has streamlined black cherry fruit at its heart, and a kind air of flowers such as violets. The palate presents live, pepped up black fruit with salted moments, so it drinks well. This is pacy wine with brio and w.o.w. potential, offering direct, good, coursing fruit » John Livingstone – October 2015
Pure
This cuvée reflects a specific terroir and grape variety, as well as a hundred years of ups and downs - unstinting efforts, though crises, wars, etc... as well as years of joy and plenty. The century-old Grenache vines are deeply rooted in this mythical plot like no other, with sandy and red Comtat sandstone soil. Not only rare and unique, the resulting wine is indescribably... pure, as well as ethereal, delicate, elegant, fresh, natural, floral, silky, unctuous and absolute.   "Pure features a wonderful bouquet and texture, but so much more."
Blend
97% Grenache
3% Others
Pure is handcrafted from a single plot of 100-year-old vines and sandy soil, at the junction of "Grand Pierre", "Rayas" and "Pointu" districts.
Wine-making and aging
Wine-making in underground concrete vats. Destemming of underripe stalks. The wine stays on the skins for over 4 weeks. Gentle extraction.
Aging in old foudre for approximately 18 months. The wine is not filtered before bottling.
Viticulture
Rigorous bud pruning. Green harvesting is done. The picking is entirely by hand, with a meticulous double sorting in the vineyard.
Suggested food and wine pairings
Robert Parker tasted this wine with Beef Wellington at Charleston restaurant in Baltimore. He said of it : ”Its purity and notes of strawberries, kirsch, raspberries, loamy soil, truffles and spring flowers are to die for. This velvety textured, opulent wine has changed very little during its sojourn in the bottle.” See the press section / Robert Parker Wine advocate Hedonist's Gazette Avril 2013
Tasting
« Beautiful ruby color and fabulous notes of framboise, wild strawberries and dried flowers with ample sandy, loamy characteristic. This beauty hits the palate with medium to full-bodied richness, ultra-fine tannin and outstanding length. It’s a fabulous wine and a testa- ment to the hard work put in by this team in the vintage. » Jeb Dunnuck for Robert Parker – October 2015
« Classic Grenache red robe. The bouquet leads on a red jam aroma, and is indeed pure, comes with a note of licorice and its bite, dried thyme. The palate gives expressive raspberry fruit, clear tannins. It extends well, into crunchy tannins, garrigue, herbs. This is meridional wine that holds good juice at its centre, a quiet intensity in that juice. This has shapely potential, and is for lovers of true, naked Grenache. » John Livingstone– October 2015
Fiancée
The wine's name evokes an incredible love story, a tumultuous, mysterious, and poetic romance between two grape varieties: Grenache and Syrah. Like Romeo and Juliette, they come from very different terroirs... However, unlike the Shakespeare play, they ripen together, are picked at the same time, and are fermented and aged in the same barrel for their love to blossom... Walking a fine line between tradition and modernity, this combination of silkiness, finesse, and power is impressively generous and elegant.   Fiancée represents an alliance between opposites, the complementarity between male and female, and passion without restraint.   A work of art Carlos Pazos, an artist from Barcelona and winner of the Spanish Plastic Arts Prize in 2004, is very attached to France. An eccentric, intense bon vivant, he lives there most of the year. A great friend of the family, and very much in love with wines from the Domaine, he represented the pleasures, both secret and exuberant, that the wine gives him in a painting that is reproduced on the label.
Blend
50% Grenache from the 100-year-old Terres Blanches plot on early-ripening slopes. Wine from these grapes has considerable finesse and silkiness.
50% Syrah from the Cabrières plot, which contributes fruit, power, colour, and cocoa aromas.
Wine-making and aging
Both grape varieties are fermented in a single concrete tank. Gentle extraction: cold pre-fermentation maceration for less than a week for the Syrah in order to retain all the fresh fruit aromas. Maceration in tank for 4 weeks.
Ageing for 18 months in both Burgundy barrels and concrete.
Viticulture
Rigorous bud pruning. Furthermore, green harvesting and leaf thinning are done. The picking is entirely by hand, with sorting in the vineyard and again in the cellar.
Suggested food and wine pairings
We recommend this wine with roast leg of lamb seasoned with garlic and thyme. Its forward elegance and playful harmony of blackcurrant and spices is sure to leave a lasting impression.
Tasting
I like this wine's mix of power and vivacity. Tanzer / Josh Raynolds
Internationally styled personality. It will be interesting to see how this broad, rich cuvee ages. Robert Parker