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{"id":3745,"date":"2011-05-25T14:34:34","date_gmt":"2011-05-25T13:34:34","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3745"},"modified":"2011-05-25T14:34:34","modified_gmt":"2011-05-25T13:34:34","slug":"a-tasting-note-2004-thierry-allemand-cornas-reynard-sans-soufre","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-2004-thierry-allemand-cornas-reynard-sans-soufre\/","title":{"rendered":"A tasting note: 2004 Thierry Allemand Cornas Reynard Sans Soufre"},"content":{"rendered":"
<\/a><\/p>\n A local boy who didn’t have the fortune of being born into a wine making family, nor did he inherit any vineyards, Thierry’s interest was self-inflicted. He was a young, \u00a0\u201cangry teenager\u201d when he created his first vineyard in 1982, a tiny 0,26HA (0,16HA of this were vines planted in 1961), next to Auguste Clape (La C\u00f4te), slowly thereafter adding two more tiny, well-located plots, Chaillot & T\u00e9zier. For the most part the vines were young, but to these babies he added some vineyards dated 1905-1908 and shortly thereafter, the addition of some Reynards that dated back to 1934. He now has a total of 4,15HA.<\/p>\n Today, Thierry produces three wines. Chaillot (approx 6000 bottles) from vines of less than 40 years of age, the older vine Reynard (approx 6000 bottles), and his sulfur-free version of Reynard (simply called \u201cCornas\u201d, approx 2000 bottles), the wine discussed here.<\/p>\n Thierry has always worked on his own without an agricultural diploma, and without paying attention to what his neighbors were doing. \u00a0 He does his own rootstock grafting and pruning of the vineyards to get his yields down to about 25-30 HL\/HA. \u00a0He typically harvests later than his neighbors taking on more risk, yet allowing him to avoid chapatilization (the adding of sugar to unfermented grape must to increase alcohol).<\/p>\n In the cellar, he has practiced very low sulfur dosages in his vats since 1992. In 1996 & 1997, he used no sulfur. He has been making his Sans Soufre \u201cCornas\u201d (from the Reynards vineyard) since 1998. He is known to use some other unorthodox techniques in Cornas like Mac\u00e9ration Carbonique (carbonic maceration) for some of his grapes to extract fruit and to secure finesse. The Syrah grape is a grape that often requires aeration to eliminate the threat of reduction. Thierry’s answer this is simple: \u201cI don’t add sulfur. Then you can leave the wine alone\u201d, he goes on to say.<\/p>\n