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Domaine du Grand Arc, Corbieres, La Thebaide, 2018
A new wine for us, from approximate quarters of Cinsault, Syrah, Grenache and Mourvèdre, well-oaked. Very deep hue. Rich, complex fruit palate of blackcurrant, blackberry and blueberry, with notes of woodsmoke and liquorice. The Cinsault... Read More
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ColourRed
RegionCorbieres
GrowerDomaine du Grand Arc
Grape VarietyCinsault, Syrah & Grenache
Vintage2018
ABV14%
Bottle75cl
ClosureCork
MethodOrganic
CodeDGA718
Domaine du Grand Arc
Domaine du Grand Arc Corbieres, France Nicolas Schenk is now running the family estate created by his father Bruno. Bruno Schenk is still a legend here at SVS. He was an engineer in Alsace before he came to buy vineyards in the Corbieres in 1995. At first he sent his grapes to the co-operative, but after one frost affected year he decided he had to come out and bottle his own wines to...
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Grenache / Garnacha
Grenache / Garnacha Grenache grows well in hot, dry regions, though it can develop very high (15 degrees+) alcohol. As such it is grown principally in Southern France and Spain (as Garnacha). It is usually blended with other varieties in the Southern Rhône and Languedoc (Syrah, Mourvedre, Carignan, Cinsaut and others). Its flavour usually encompasses the spectrum between raspberry...
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Here’s the full tasting note for...
Domaine du Grand Arc, Corbieres, La Thebaide, 2018
A new wine for us, from approximate quarters of Cinsault, Syrah, Grenache and Mourvèdre, well-oaked. Very deep hue. Rich, complex fruit palate of blackcurrant, blackberry and blueberry, with notes of woodsmoke and liquorice. The Cinsault brings grace and freshness. Decant to serve now. Super wine and a keeper. Now-2026
We have been buying from Grand Arc since 2002: here Nicolas Schenk is now running the family estate created by his father Bruno. The vines lie on classic argilo-calcaire soils, with some sandstone, around Cucugnan, in a valley of the Massif des Corbières in the south of the appellation, overlooked by the amazing hill-top Cathar castles of Quéribus and Peyrepertuse. The family have been following organic principles for 20 years but Nicolas was behind the final push to certification for the 2016 vintage. He has a keen interest in
biodynamics and is also continuing his father's pursuit of minimal intervention, in particular using natural yeasts and only a tiny amount of sulphur at bottling.
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