Domaine du Bac Oroboros (or Ouroboros), is an ancient symbol found in Greek, Celtic, and Viking writings. The snake devouring its own tail emblem that symbolizes the perpetual cycle of the vine that culminates in the harvest and the birth of the wine. The Domain is located near the Catalan village of Vingrau, in the Roussillon region of southeast France. The vineyard is situated in an area of breathtaking natural beauty on the slopes of Il Bac, a peak of the high Corbiére mountains. To the east, the snow-capped peaks of the Eastern Pyrenees fall into an azure Mediterranean, and to the west, vine covered slopes end in the limestone cliffs that encircle Vingrau. This is a terroir of exceptional quality, in the heart of the Côtes du Roussillion appellation, where vines have grown since pre-historic times. “A magic hand is installed on this domain ! “ – Wine4melomanes 2013 The Approach The philosophy of Domaine du Bac is simple; guide the natural fermentation process that transforms grapes into wine with minimal intervention. Handpicked grapes are transported in a refrigerated truck, de-stemmed and sorted prior to maceration with slow and gentle extraction, daily punching of the cap, and pumping-over followed by fermentation under carefully controlled conditions at low temperature in small vats or half hogshead oak barrels. The malolactic fermentation and aging are carried out in one-year and two-year old barrels. All operations such as pumping-over, racking and barrel filling are carried out by hand, without pumps. The Wines Blanc 2011 is a blend of 90% Grenache gris and 10% Grenache blanc selected from the oldest vines on the estate (more than 65 years of age). The vines are free standing (en gobelet) in limestone-clay soil at an altitude of approximately 200 meters above sea level facing northwest. Handpicked grapes are transported in a refrigerated truck and whole clusters are then pressed at low pressure in a pneumatic press. The wine is aged on lees for 5 to 8 months and then fined and filtered prior to bottling in the spring. This is a dry white wine, with medium acidity. It is rich and yet vibrant and mineral with notes of elderflower, apricot, and citrus giving way to honeysuckle. Best served lightly chilled at 14°C. The white is particularly suited to accompany shellfish, fish, and blue cheese. The wine is delicious immediately after bottling. It has an aging capacity of five years or more “A gustatory celebration – a wine to discover reflecting its terroir with tact and precision.” 4/5- Wine4Melomanes Rouge 2011 is a blend of 60% Grenache noir and 40% Syrah selected from old vines cultivated in the limestone-‐clay soil at an altitude of approximately 150 meters above sea level facing north-‐west. The grapes are harvested in order to obtain optimum phenolic ripeness, for each varietal and each terroir. Handpicked grapes are transported in a refrigerated truck, de-‐ stemmed and sorted prior to maceration with slow and gentle extraction, daily punching of the cap, and pumping-‐over followed by fermentation under carefully controlled conditions at low temperature in small vats or half hogshead oak barrels. The malolactic fermentation and aging are carried out in one-‐year and two-‐year old barrels. All operations such as pumping-‐over, racking and barrel filling are carried out by hand, without pumps. The wine is aged on lees for 5 to 8 months prior to bottling in the spring. The palate is medium-‐bodied with soft tannins and notes of red fruit but with a precise finish and focus. Best served lightly chilled at 16°C. The red is particularly suited to accompany red meat, charcuterie, and cheese. Although delicious soon after bottling the wine has an aging potential of five years or more. Oroboros 2011 is a blend of 70% Syrah and 30% Grenache noir selected from the very best plots of old vines cultivated in the limestone-clay soil on the slopes of the La Teulere valley. The grapes are harvested so as to obtain optimum phenolic ripeness, for each varietal and each terroir. Handpicked grapes are processed manually in the same manner as for the Rouge and fermented at low temperature exclusively in half hogshead oak barrels. The wine is aged on lees for 18 months in one-year and two-year old barrels prior to bottling. On the nose, the wine has notes of red fruit, blackcurrent, and licorice. The palate is full-bodied and intensely aromatic with firm tannins. Best served lightly chilled at 16°C. The red is particularly suited to accompany game, red meat, charcuterie, and cheese. The wine is delicious a year after bottling and has an aging potential of five to ten years or more “ This solar wine, of intense ruby fringe deep garnet robe, makes us want to enjoy it without further delay - a wine where the enjoyment is complete in harmony, comparing with the greatest wines planetary 5/5” - Wine4Melomanes The Winemaker Dr. Michael Tovey, an English man with a passion for wine. After many years in medical research, he has finally been able to realize his dream to make a wine to be proud of. His search to make his wine took him from Paris to the Rousillion region, one of the last frontiers of winemaking in France. There he met a group of inspirational, innovative winemakers in the village of Vingrau, in particular Jacques and Sou Sou Castany and the other members of the family. Through their passion and generosity they helped guide Michael to find the right plots of vines that constitute Domaine du Bac and shape the minimalist winemaking approach he espouses today. Contact 1 rue Pasteur, 66600 Vingrau, France, Phone +33608722928, email: [email protected], [email protected], Website: www.domainedubac.com,