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{"id":3758,"date":"2011-05-30T19:34:08","date_gmt":"2011-05-30T18:34:08","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3758"},"modified":"2011-05-30T19:34:08","modified_gmt":"2011-05-30T18:34:08","slug":"a-tasting-note-2006-le-mazel-cuvee-raoul","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-2006-le-mazel-cuvee-raoul\/","title":{"rendered":"A tasting note: 2006 Le Mazel Cuv\u00e9e Raoul"},"content":{"rendered":"
<\/a><\/p>\n Ok, you can’t make a wine without the addition of sulfite’s right? I hear this over and over again. \u00a0If this comment came from your average everyday wine drinker, then okay, at least this person would probably be open to my opinion on this, and would very likely listen with interest. Unfortunately, this comment most often comes from “knowledgeable” wine persons. Wine persons who the minute you say that you can<\/em><\/strong> make wine without the addition of sulfur, get in your face and say that it “is impossible!”. \u00a0At this point they’re smirking and looking the other way and don’t even want to humor the discussion<\/p>\n The second comment I hear often is, wines made without the addition of sulfur cannot be stored and must be drunk up right away. Hmmmm. These two reasons are exactly why I have my blog. So that I can express myself about things I not only believe in, but have some experience with. \u00a0My more than 7 years experience working and selling wine. \u00a0My more than 4 years experience working and selling wines made without the\u00a0addition\u00a0of sulfur. Actually, without the\u00a0addition\u00a0of anything. Like I always say, nothing added, nothing taken. \u00a0So there…<\/p>\n <\/a>The Cuv\u00e9e Raoul is a wine I have tasted many many many times. In fact, about two years ago when i first started to sell this wine at Jacob’s, we sold lots of it. \u00a0And I mean lots of it. \u00a0100’s of bottles. Why? \u00a0Because it was good and we liked it. \u00a0In fact, our guests liked it and these are the reasons \u00a0we could not keep the wine on the shelves…<\/p>\n Cuv\u00e9e Raoul is one of the most consistent and stable “natural” wine’s I have sold (Bressan being another). There was hardly any bottle variation and once opened, stayed drinkable (in fact improved) for up 18 days. \u00a0 I once had a bottle opened for 21 days before I noticed any fade in the fruit. Of course I must disclose that the 21 days was deliberate. We drank a few glasses, put the cork back in and placed it in the wine cooler…..and waited..<\/p>\n G\u00e9rald & Jocelyne Oustric’s Domaine\u00a0Le Mazel is located just south of Ardeche in the Southern Rh\u00f4ne (in France, of course). \u00a0They have been making wine without the addition of sulfur since 1998. This might explain why their Cuv\u00e9e Raoul was so stable, so alive. \u00a0They don’t add anything to their grapes after hand-harvesting the grapes. No yeast. No enzymes. No acid. No sugar. Nada<\/p>\n The 2006 Cuv\u00e9e Raoul is made up of about 70% Grenache and 30% Syrah grapes from\u00a0soil dominated by calcarious clay (vineyards are in Valvigneres). Spontaneously fermented in steel where it stayed on the skins (maceration) for 40-60 days before being pressed and transferred into cement where it matured before being bottled without fining or filtering.<\/p>\n Date tasted: \u00a0Saturday May 28th, 2011 \u00a017:45 <\/strong><\/p>\n (I will preface this by saying I hadn’t tasted the wine since my birthday<\/a> over a year ago and wasn’t sure what to expect when i opened the cork)<\/p>\n