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Pica Broca

Guide Hachette 2007 2 stars, Robert Parker Wine Advocate 2007 88points, Decanter Silver Award 2005

Pica Broca
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Pica Broca
Pica Broca

 

"Dense, with great expression of terroir (garrigue & herbs), rich with sweet and savoury tones and a long spicy finish."

 

Named after the "Gres" terroir (from which the wine is produced) Syrah and Grenache undergo a maceration of 4 weeks with daily "pigeage" followed by careful aging in both tank and oak.

The Vintage: The grapes were sourced from each of our Terroirs (Grit, Ruffes & schist) which helps add to the complexity of this wine. A cool and wet ripening period followed by a warm and dry harvest gave us our smallest yield to date (an average of 22hl/ha!) . The wines of 2007 have great weight of fruit, elegant silky tannins and are therefore drinking earlier than in previous vintages. Picked between the 24th of September and the 05th of October.
Tasting Note: A deep dark ruby red; blackcurrant, liquorice, mint and floral notes dominate the nose; a broad palate of black fruits, dark chocolate leading to a toasty / spicy finish.
Grape Varieties: 60% Syrah, 30 % Grenache, 10% Carignan
Yield: 20- 25 hl/ha
Alcohol: 13.5%
Terrior: Grés / Schiste/ Ruffes
Harvest/Vines: Shoot selection, green harvest, leaf pulled, harvested by hand.
Wine Making: De-stemmed, 2 week coolish ferment, daily pigeage, 3 weeks on skins.
Aging method: tank (25%) and oak (10% new)
Case Production: 2,500