Leonine the field took off in 2005. Youth prevails over this land and we must! A Argeles sur mer, there is the sea, of course, many tourists in summer, of all colors, white, red, pink and amber. The color of wine. The vines down from the Pyrenees, a little further from the beach, a little further into the bush. It is clay, his land, the town of Argeles named. Fertile land that prospers the Catalan culture, always present.
Stephane Morin is a tall, strong, calm, which displays a generous smile and that would bring down many girls, women, epicurean. Today, this big boy is the head of 13 ha and was already building a reputation in the beautiful natural wines. I must say it has quite a talent for both the wine and put it forward through extravagant vintages behalf. He took over the vines a little grandpa who had never practiced modernity! As a result, it enjoys a convenient perfect for vines naturally. Never weeded, the soil of the vineyard has left the field open to competition and the roots of vines dug into the earth to draw water and lacking resources. Each foot has gained in strength and maturity, bearing more easily the harshness of the climate and providing more minerality to its fruits.
As we Stephane says: "The ice , you take on the grapes that are worth, it's been an infusion of grape , fluid, while lace, you know. After 3 weeks of maceration, you pull the drop, you press and you put in barrels. " Stéphane plays the carbonic maceration as an essential basis for designing the variety of its wines. It consists in collecting the grapes in a bowl and soak in replacing air with gas carbon dioxide . The first fermentation will then be established within each grain. It does this mainly on the grape variety of Roussillon , the Grenache , gray, white and black, which delivers a nice variation of wines he likes to decline.
Stephen released his drawer base to enable us to access the full power of his wines. The first juice gives a good idea of what human research. There are fruit, raised, red and black, so to speak the passion that is expressed. And then there are the aromas of roasting, more subtle, like a caress of the sun, on the finish when we decide to take the time to appreciate the good things.
I read your column very interesting but I would like to know why you called it The Leonine field because I thought I was unique in charge of long name I hate my name but with the years I would say I love my name tell me about the history of the name