Domaine de Bila-Haut "L'Esquerda" Cotes du Roussillon Villages 2018

Immerse yourself in the distinctive character of Southern France with Domaine de Bila-Haut "L'Esquerda" 2018, a wine that beautifully showcases the unique terroir of Lesquerde. Crafted by Michel Chapoutier, this blend is a powerful yet elegant expression of the Roussillon region, with roots in the granitic soils of a high-altitude vineyard.

Tasting Notes

• Appearance: An intense, deep, and steady garnet color hints at the wine’s richness and depth.
• Aroma: The nose is remarkably fresh, opening with aromas of ripe black fruits, such as blackberries and blackcurrants, layered with warm spices, floral hints of violet, and a subtle smokiness. These notes evoke the aromatic profile of the Northern Côtes-du-Rhône, the birthplace of Syrah.
• Palate: On the palate, the wine is both supple and powerful, with a refined balance of maturity and vibrancy. Flavors of black fruits and warm spices persist, accented by floral and smoky undertones. The tannins are powerful yet tightly woven, creating a structured, elegant mouthfeel. A fresh, clean finish ensures a lasting impression without heaviness.

Terroir and Vineyard
The vineyard of Lesquerde is perched at 350 meters (1,150 feet) above sea level, where granitic soils dominate. These soils, combined with the high altitude and cooler climate, contribute to the wine's complexity and freshness. The unique terroir allows for a later harvest, from mid-September to mid-October, resulting in grapes with exceptional ripeness and balance.

Vinification and Aging
The grapes, primarily Syrah with contributions from Grenache and Carignan, are hand-harvested and carefully destemmed. Maceration lasts approximately four weeks, with gentle extractions through pump-overs to preserve the wine's finesse. Fermentation temperatures are controlled, not exceeding 32°C (90°F), ensuring a precise expression of the terroir.

Pairing Suggestions
Perfectly suited for hearty dishes, this wine shines alongside roasted lamb, braised short ribs, or the classic Italian osso buco. It also pairs wonderfully with aged cheeses or dishes infused with Mediterranean herbs.