Over the last few years, we have witnessed a small revolution among the vignerons in this historic region. Rising from the ashes of over-oaked, over-marketed, and often uninspiring wines, we find a group of thoughtful and talented individuals who are determined to bring terroir to a region that has almost entirely obliterated this ideal over the last few decades.
The cellar work for Château La Fleur Garderose is straightforward. The wines undergo roughly a weeklong cold maceration with little to no pigeage and pumping over. Fermentation, which is started by natural yeasts, takes place in concrete tanks over roughly 3 weeks, after which the wines are aged in a combination of barrel sizes (foudre and demi-muid) for approximately 18 months before they are bottled without filtration. Very little sulfur – typically about 6 grams – is added to the wine during elevage. Essentially, Château La Fleur Garderose is a selection of the best vats from the Pueyo cellar.
This is stunningly delicious if you haven't tried it's definitely worth it.