|Production Method||Natural, Organic|
|Wine Type||Red Wine|
|Wine Style||Full bodied|
|Total Sulphur||Below 50 mg/litre|
|Maturation||2 years in old barrels|
|Annual Production||0 - 5,000 bottles|
|Ageing Potential||15 years plus|
|Food Matching||Red Meat, Poultry, Goats Cheese, Blue Cheese, Rich Sauces|
Clos Milan VDF Domaine Milan 2018
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- Clos Milan VDF Domaine Milan 2018, Natural Wine, Provence, Grenache, ripe, full but supremely elegant, the Burgundy of Provence. The Clos vineyard is situated right in front of the lovely farm house with the back drop of the Alpilles mountains and the lavender fields of Provence. It is a beautiful and natural place to be and the grapes find harmony in this environment and yield great quality fruit which is fermented in concrete with wild yeast and then aged in old barrels for at least a couple of years. Subtle and elegant aromas of dark fruit, herbs and black olive are woven into a structured but fresh palate. Like the whites Milan's reds have a burgundy like quality to them and the Clos at 14% alcohol drinks very easily indeed. The exciting new 2018 vintage is a stunning glass of wine. It takes a little time to open, in fact, leave it for 24 hours and it improves dramatically. Once open, the wine is a myriad of contrasts, subtle yet profound, pale in colour yet in no way thin, fresh yet deep in texture, immediately pleasurable yet rich in complex fruits, subtle herbs and spices and a finish which evolves in the mouth. Simply Gorgeous red wine to suit all palates and foods.
Henri Milan has always done thing his way, and broke away from the Baux de Provence AOC so as to have the freedom to produce the wines he wanted.
The Domaine was started by Henri's father Robert in 1956, but it wasn't until Henri took over in the mid-80s that he converted to organic production. Influenced by Claude Courtois and Claude Bourguignon, Henri began to vinify the different sections of his vineyard separately and moved further towards natural production. He now grows a number of grape varieties including Grenache, Syrah, Grenache Blanc, Rolle, Roussanne and Chardonnay. The only chemical treatment used during the entire process of growth and vinification is a small amount of sulphur dioxide, which is added, on some rare occasions, during bottling. Fermentation always takes place naturally, with the grapes blended at the beginning of the process, rather than at the end. His wines have a wonderful purity and expression of terroir.
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The Natural Wine Lexicon
Natural Yeast Fermentation
Nothing Removed, Nothing Added
No Added Sulphur
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