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Domaine Des Ardoisieres, Amethyste, 2021

The domaine’s top red from the steep, south‑facing schist terraces of Cévins, blending Persan with Mondeuse Noire; whole‑bunch fermented and aged 18 months in old barrels for an alpine, pepper‑tinged style at 12% ABV.

  • red cherry
  • raspberry
  • black pepper
  • violet

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At a glance

Producer
Domaine des Ardoisières
Region
Savoie
Appellation
IGP Vin des Allobroges
Grape
Persan Mondeuse Noire
Vintage
2021
Country
France
Wine type
Red
Alcohol
12.0%
Size
75.0cl

Taste profile

Body
Light
Acidity
High
Tannin
Medium
Sweetness
Dry

What to eat with it

  • Magret de canard (duck breast)
  • Tomme de Savoie or Beaufort
  • Roast beef with ceps (mushrooms)
  • Venison stew (civet)

How to serve it

Serve
Cool room temperature (16–18°C)

Why Cave selected it

Rare Persan-led blend from dramatic Cévins terraces, farmed organically with biodynamic practices and made with whole bunches—capturing a fine, spicy red-fruited alpine expression at moderate alcohol.

About the wine

 

This is the domaine’s top red cuvée from a fine terroir – a south-facing terraced vineyard on a vertiginous slope where the soil is derived from metamorphic mica-schists. Yields are just 20hh, and it’s made from whole bunches, then aged in 2-10yo barrels. From an aromatic and taste perspective, it is most similar to a Côte-Rôtie. Stunning!


About Domaine des Ardoisières

Brice Omont’s 16ha domaine des Ardoisières was originally the project of now-retired grower Michel Grisard (Prieuré St Christophe). Michel took up the idea of a local association Vivre En Tarantaise who were looking for a vigneron to replant abandoned mountain terraces above the village of Cévins. The estate is named after the slate (ardoise) roofs of the cabins and stone walls. Brice does not have to contend with any chemicals used in other vineyards as his vines are the only ones in the area. The vineyards were classified Cévins IGP by the INAO (rather than qualifying for the Vin de Savoie AC) simply because the mountains here are so steep that there is one hour of sunlight less in the morning and one in the afternoon – not that ripening the grapes has been a problem at all over the last five years. The working day stops at 1pm as working here in the afternoon is physically impossible, to the point that Brice is considering clearing the hillsides at a higher, cooler altitude and plant more vineyards. It’s from these stunning, low yielding vineyards that Brice produces his finest cuvées Améthsyte, Schiste and Quartz.

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