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Domaine Robert Serol Loire, France |
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In the words of importer Daniel Johnnes:
“I’ve seen a lot of France. After 35 years of traveling to this beautiful country I have visited nearly every region especially the wine regions in search of wine treasures. From the dry rugged stretches of the Languedoc and dramatic arid Roussillon to the lush bucolic slopes of the Loire Valley.
But my most recent trip with my family brought me to the Roannais - the gently sloping hills west and north of Lyon. Mostly the hills are populated with the coveted Charolais cow. One doesn’t normally pass through the Roannais as it is not along any main artery unless you are going through central France between Clerment-Ferrand and Saint-Etienne and even then, going to Roanne requires a 50-60 kilometer detour. The main reason to go there is to visit the great restaurant Troisgros now celebrating 40 years of 3 Michelin stars. Precisely the reason for my trip. Michel Troisgros and his wife Marie-Pierre have become friends and during their recent visit to NY for La Paulee de New York Michel introduced me to a terrific producer of wine from the little know Cote Roannaise appellation. Stephane Serol is producing delicious wines from the family Domaine. Made from the Gamay grape, they are similar to good Beaujolais but a bit brighter and a touch lighter. Best served slightly chilled the wines are delicious, refreshing and vibrant.”
Domaine Serol is a family-run Domaine since the 18th century situated in the heart of the Côte Roannaise AOC on the edges of the Massif Central. The 200 hectares of the Côte Roannaise AOC make it the first AOC of the southern region of the Loire valley, right near its source. The soil, a mix of granite and porphyre, and the climate, interact perfectly for the growth of the local varietal – Gamay Saint Romain.
Domaine Robert Sérol, cultivates 21 hectares of 5 to 80 year old vines. Stéphane Sérol has been at the head of the Domaine for 8 years now. He produces 7 reds and 3 rosés that each demonstrate a different personality of the Gamay fruit. Full of freshness and easy to drink, these wines are, for the most part, elaborated by semi-carbonic, whole-cluster fermentation.
The Domaine shares its passion of the Côte Roannaise with the Troisgros family, a family of Michelin-rated Chefs in Roanne. With them, they select, each year, a cuvée of old vines, the Cuvée Troisgros.
Since 2002 the Domaine has been cultivating their vines within the guidelines of the Terra Vitis certification (an ecological certification). Desire to earn the Terra Vitis certification; moderation and good sense have all pushed the Domaine towards using methods of cultivation that are respectful of the environment and the Côte Roannaise patrimoine. Using these methods, the Domaine assures a long-lasting viticulture and responds to qualitative exigencies with attention from the planting of the vines to winemaking.
The Varietals
Gamay – avg age of vines – 40yrs. 9000 root stocks/ha
Viognier – avg age of vines – 2yrs. 8400 root stocks/ha
The Soil
Sand on granite, exposed on the south and southeast. Located between 350 and 425m above sea level.
Since 2002, the Domaine is committed to following the reasonable viticultural practices of the Terra Vitis certification. Their commitment to these principles allows the Domaine to:
• Assure the production of sound grapes which allows them to obtain high quality viticultural products
• Promote a viticulture with respect for the environment
• Look for and maintain biodiversity in the viticultural ecosystem
• Conserve and maintain healthy soil in the long-term
• Use resources and mechanisms that are naturally regulated
• Offer to the consumer a product that is as natural as possible
• Minimize water, air and ground pollution
3 to 5 people work daily in the vineyards during the growing season. They follow strict methods of work that are respectful for the environment:
• The maintenance of the soil is done by allowing undergrowth between the vine stocks
• The vines are nourished by restitutions of root stock and organic vegetal matter
• The protection of cultures is done by using prophylactic methods such as de-budding and de-leafing. The vines are protected from disease with the help of natural products
On top of all of this, the Domaine remains committed to traditional viticultural practices:
• The high density of the plantations allows for lower yields
• The work inside the vineyards preserves the sanitary condition of the grape bunches and allows them to wait for optimal grape maturity before harvesting
• The manual harvest allows for severe hand sorting and the preservation of full clusters
Winemaking
In the cellar, modern equipment allows the Domaine to vinify each parcel separately to respect the nature of the each grape and to respond to quality exigencies.
The Domaine invests constantly in new equipment to benefit from the high performance that comes from newer machinery. The tanks and bottles are kept in a 600 square meter, air conditioned and natural isolated building built in 1999.
The thermo-regulated cellar has a total capacity of approximately 2300hl. Mid-sized cement vats are used for the vinification of separate parcels.
2 sorting belts lead directly from the sorting area to the tanks, without pumping, to preserve the integrity of the clusters. Very gentle pressure is applied with the help of a horizontal pneumatic press.
The Domaine regularly racks during the ageing process. They fine the wines using gelatin to refine and clarify them as naturally as possible.
The wines are lightly filtered before bottling. |
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Website: http://www.domaine-serol.com/ |
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Wines: |
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Note: * indicates limited item, please consult your sales
rep for availability size formats other than 750ml
may not contain wine information.
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