" We don't sell the wine without touching the vine "
Clos Solene Fleur de Solene 2017
No longer available.
| Country: | United States |
| Regions: | California California (Paso Robles) |
| Winery: | Clos Solene |
| Grape Type: | Syrah |
| Vintage: | 2017 |
| Bottle Size: | 750 ml |
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Manoir du Carra Beaujolais Cru Fleurie Clos des Deduits is made from 100% Gamay grapes coming from the lieu dit "Montee de la Tonne".
The vineyard measures 1.5 hectare and the average age of the vines is 50 years. Yield: 48 hl/ha
Manual harvest; Semi-carbonic maceration for 10-12 days; Aging in Foudre for 3-4 months; Slight filtration.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. Ample in the mouth, fruit flavors. Even better after a few years of cellaring.
Excellent with red and game meats, and cheeses.
Manoir du Carra Beaujolais Cru Fleurie Clos des Deduits is made from 100% Gamay grapes coming from the lieu dit "Montee de la Tonne".
The vineyard measures 1.5 hectare and the average age of the vines is 50 years. Yield: 48 hl/ha
Manual harvest; Semi-carbonic maceration for 10-12 days; Aging in Foudre for 3-4 months; Slight filtration.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. Ample in the mouth, fruit flavors. Even better after a few years of cellaring.
Excellent with red and game meats, and cheeses.
Clos des Cazaux Gigondas Le Souiras is 100% Grenache.
“Le Souiras” is the terroir located at the very South end of the Gigondas appellation. Here, in the midst of the Dentelles de Montmirail, an extraordinary calcareous massif, we planted grapevines on slopes surrounded by Mediterranean vegetation.
We are situated at an altitude of 250 meters, where the nights are cooler. The terroir is stony with a layer of grey and blue clay under the topsoil. The slopes face West and are protected from the strong summer sun by the Montmirail hill. Due to this ideal microclimate, our old Grenache grapevines contain all the complexity and balance of this sunny terroir.
Color : Dark intense ruby color.
Bouquet : Notes of little red fruits, white pepper, caramel and juniper.
Palate : The first impression is arresting and generally qualified as round, complex and dense.
The aromas of black cherry, mocha and white pepper are very intense. The palate is powerful, elegant and velvety.
The finish is long, with very silky tannins and a very slight bitterness that gives this exceptional Grenache an impression of freshness.
Review:
"A brilliant wine that has so much to love, the 2022 Gigondas Le Souiras is all Grenache that was brought up in barrels. It exhibits a vivid ruby hue as well as classic kirsch and blackberry fruit intermixed with peppery garrigue, spice, and ample Provençal nuances. This medium-bodied, fresh, focused 2022 has a beautiful sense of elegance, fine tannins, and the balance to evolve gracefully over the coming 10-12 years."
- Jeb Dunnuck (December 5th 2024), 94 pts
Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.
The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.
Combe des Fous literally means, the hill of the fool. The hill, in this case, is located in the far southern reach of Le Crau which was left barren for many centuries because the layer of galets was so exceedingly deep that everyone assumed vines could never survive there. The fool in this situation is Edmund Tacussel, the great-great-grandfather of Vincent and Pascal Maruel who planted a Grenache vineyard on this site in 1905. That old-vine Grenache form the heart of this cuvée with a small amount of Syrah, Cinsault and Vaccarèse. La Combe des Fous is only made in the best vintages.
Review:
This has good concentration and energy to the dense core of dark fruit and bitter cherry, with great poise and elegance despite its ripeness (an impressive feat for the vintage). Guided by finely crushed mineral accents and tannins, this reveals pretty high-toned floral notes and leafy tobacco. Grenache, Syrah, Mourvedre, Cinsault, Vaccarese and Muscardin. Drink now through 2032. 900 cases made.
-Wine Spectator 95 Points
Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.
The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.
Deus ex Machina is a literary and dramatic term for a miraculous intervention that interrupts a logical course of events in a plot or play. A suitable name for a cuvée that had it’s start in the torrid vintage of 2003 when Philippe Cambie and Vincent Maurel made the decision to harvest at the end of September, weeks after their neighbors. Deus ex Machina is a blend of old vine Grenache from La Crau, aged in tank with equally ancient Mourvedre from the sandy soils of BoisDauphin aged in demi-muid. Deus ex Machina is only made in the best vintages.
Review:
Lastly, the 2022 Châteauneuf Du Pape Deus-Ex Machina shows a similar profile to the Combes des Fous, yet it brings another level of tannins and concentration. Kirsch liqueur, white flowers, sandalwood, cured meats, and graphite notes all shine here, and it's full-bodied, has a deep, layered, powerful, yet weightless profile, lots of ripe tannins, and a blockbuster of a finish. This ripe, sexy, seamless, incredibly impressive beauty will compete with anything in the vintage. As usual, this cuvée is 60% Grenache and 40% Mourvedre, which is brought up in roughly 40% new demi-muids.
Review: Jeb Dunnuck 97 Points
Long Shadows Chester Kidder is made from 60% Cabernet Sauvignon, 25% Syrah and 15% Petit Verdot
Allen Shoup named this wine in honor of his mother, Elizabeth Chester, and his grandmother, Maggie Kidder. He selected Long Shadows' director of winemaking and viticulture, Gilles Nicault, to craft this New World blend of Cabernet Sauvignon, Syrah and other classic Bordeaux varieties.
Select Cabernet Sauvignon lots underwent an extended maceration of 40 days to produce supple yet firm tannins that stand up to 30 months of barrel aging in tight-grained French oak barrels (85% new). The extra time in barrel helped to integrate the fruit, enhance the mid-palate with an extra layer of complexity, and provide an appealing earthiness to the finish.
Review:
The Cabernet Sauvignon-dominated 2017 Chester Kidder is another more closed, reserved wine that's loaded with potential. Cassis, toasted spices, violets, and leafy herb notes give way to a rich, full-bodied red that has ripe, velvety tannins, a rounded, mouth-filling texture, and one heck of a great finish. Give bottles 3-5 years if you can and it should be very long lived.
-Jeb Dunnuck 93 Points
Product Description
Clos Solene Fleur de Solene is made from 40% Syrah, 34% Cabernet Sauvignon and 26% Grenache .
This wine was made for Guillaume’s wife Solène.
A superb balanced vintage. Delicate and fruit forward, a vintage ready to drink sooner. Separated by vineyards in different size vessels, we blended it after 14 months and bottled after 16. It has 30% new oak and offers some notes of black fruits. It is well balanced with great refined tannins. This wine is easy to drink now even though it can age for 10 years.
Pairs great with Boeuf Bourguignon, leg of lamb
Review:
"Deep violet. Powerful aromas of cherry, cassis and dark chocolate are given lift by a peppery element that gains strength with air. Sweet and seamless on the palate, offering pliant dark fruit, floral pastille and chewing tobacco flavors and a strong jolt of exotic spices. Round, even tannins build steadily on an impressively long, focused finish that emphatically repeats the floral and spice notes. 20% new French oak. - Josh Raynolds"
- Vinous (February 2020), 94 pts
Winery: Clos Solene
Born and raised in the Southeast of France, Guillaume comes from a family of grape growers and winemakers. After 24 years in Narbonne, he moved to Bordeaux. Both regions famous for their wines are also very different from each other. It requires some grape growing and winemaking experience to switch from one to the other, such as different climates, soil types, vine illnesses and more. But life is full of surprises. Not convinced he wanted to make wine in Bordeaux, he took a harvest internship at L’Aventure in Paso Robles. The same bolt of lighting that he felt for Solène, struck again. He fell in love with the soil and terroir of Paso Robles. What was supposed to be a 3-month harvest internship, turned into 6 months, and he was offered the position of Assistant Winemaker. While working for L’Aventure, he worked day and night on his own project - to launch his very own brand. In 2007, Clos Solène was born.
When Guillaume and Solène acquired the estate in January of 2017, the existing vineyard was planted in 1998 onto vigorous rootstock. The rows were planted a little wider than Guillaume would have planted, but he felt that it was a great place to start, especially having 20-year-old vines in place, which is considered “old vines” for this area. After testing to make sure the vines were clean of any and all viruses, Guillaume decided to re-graft the whole 8 acres and turn the plot into a nursery for future planting.
Robert Parker on Clos Solene:
"Clos Solène was founded in 2007 by Guillaume and Solène Fabre. At present, they make about 2,500 cases a year but have recently purchased their own estate and hope to grow the brand to around 4,000 cases. Guillaume, a native of the Languedoc-Roussillon in France, has begun planting rootstocks and grafting over vines and is experimenting with Côte-Rôtie-style training for his Syrah vines. Currently, most of the fruit is purchased, but the pair hopes to dial back to only 30% purchased fruit as their own vines come online. Guillaume says he wants his wines to have “a common denominator of elegance and perfume,” and indeed the wines are much more restrained than is usual for Paso. 2017 with its heat spikes was especially challenging here. “It was 105 degrees for two straight weeks,” Guillaume recalls. “We picked a bit earlier, used less new oak, less stems and less extraction. We did triage picks and then sorted very heavily. We lost about 30% to 40% of production on the sorting table because we let go of anything impacted by that heat. - Erin BROOKS"
- Robert Parker's Wine Advocate (February 2020)
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G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo.
The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.
Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.
Review:
The 2018 Barolo Bricco delle Viole is not super intense, but it is balanced in its own way. The wine is subdued but complete with softly yielding tannins to support an elegantly streamlined mouthfeel. Bricco delle Viole is a high and cool growing site in Barolo at 400 to 480 meters in elevation with characteristic Sant'Agata marl soils with fossils. The wine represents a selection of fruit from over seven hectares. With fermentation in steel tank and aging in large Slavonian oak, you are invited to a silky, lifted and beautifully delicate experience with an accessible personality.
-Wine Advocate 95 Points
Heady aromas of violet, camphor, leather and tobacco lead the way on this fragrant red. On the palate, tightly knit, fine-grained tannins accompany ripe Marasca cherry, crushed raspberry and licorice. Fresh acidity keeps it balanced. Drink 2025–2035.
Cellar Selection
Cellar Selection
-Wine Enthusiast 95 Points
An elegant version, this red features rose, black currant, cherry, mineral and a hint of eucalyptus aromas and flavors. Linear in profile, this is solidly built on a graceful frame, with finely woven tannins and vibrant acidity.
- Wine Spectator 95 Points
'Ma Belle-Fille' was named by Sir Peter as a warm tribute to Emily Michael, his "Daughter-in-Law", and mother of the third generation of the family. Planted at the highest elevation on the estate, the marine influence on Ma Belle-Fille vineyard is greater, resulting in cooler daily temperatures in the summer and autumn months. Situated above the summer fog ceiling and exposed to the southeast, the vineyard receives the very first rays of sunshine each morning and remains sunny all day long. This full exposure, combined with cooler temperatures, causes the fruit to mature earlier than the rest of our estate.
Vintage Notes
The combination of a wet winter with significant rains in December through March and cool weather delayed budbreak nearly a month. Flowering and fruit set were also pushed back and the weather during the later flowering was favorable resulting in decent fruit set and slightly above average yields for the Chardonnay vineyards—a marked improvement over the record-low yielding 2022 vintage. The growing season was temperate without major heat spikes allowing the berries to hold onto their acidity which carried through into the wines. Harvest was almost a month later than normal with the last Belle Cote block coming in on November 2nd.
Winegrowing Notes
At the highest elevation on the estate, the marine influence on Ma Belle-Fille is greater, resulting in cooler daily temperatures in the summer and autumn months. Situated far above the summer fog ceiling and exposed to the southeast, the vineyard receives the very first rays of sunshine each morning and remains sunny all day long. This full exposure, combined with cooler temperatures, causes the fruit to mature earlier than the rest of our estate.
Winemaker's Tasting Notes
Beautifully perfumed with layers of honeysuckle, jasmine and dried orange peel accented by apricot, vanilla cream and spring flower notes, the 2023 ‘Ma Belle-Fille’ delivers with a rich, creamy entry and generous, structured mid-palate showing great drive and intensity with a long, mouth-watering finish. A truly special wine from an extraordinary vintage.
Review:
So delicious and drinkable from the first whiff to the lingering finish. An uber-chardonnay that packs in all the richness of fruit and smooth spiciness of oak fermentation, with vibrant acidity and a silky texture. Well balanced in a cool, ideal vintage and a great candidate for aging longer term. Drinkable now and best from 2030.
James Suckling 99 Points
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