As noted by Robert Parker's critic, Joe Czerwinski, presently the A.O.C. Cornas boasts two particularly captivating lieux-dits: Les Eygats and Patou. Both are counted among the finest offerings from Ferraton Père & Fils. As we at Decántalo are committed to presenting only the crème de la crème (it could hardly be otherwise), we are pleased to introduce to you Ferraton Cornas Lieu-Dit Patou.
Situated in the southern reaches of the A.O.C. Cornas, amidst slopes of crumbled granite, lies the lieu-dit Patou, a modest hillock with steep inclines that facilitate rapid grape ripening. This is partly why the harvests of Ferraton Père & Fils are among the earliest in the northern Rhône Valley. Here, the syrah—indigenous to the region—expresses a more tannic and mineral profile, evolving beyond the dense and powerful wines that once typified this appellation. These transformations are, in part, attributed to the influence of Michel Chapoutier, who, since 1998, has been advising the family-run enterprise that came under his ownership in 2006. Managed separately from the other wineries of the renowned winemaker, Ferraton Père & Fils has emerged as a benchmark on par with the most esteemed names of this southeastern French region.
As mentioned, Ferraton Cornas Lieu-Dit Patou is harvested quite early and promptly transported to the winery, where the grapes are destemmed and transferred directly into concrete vats. Here, fermentation will take place, followed by an integral stage: maceration, during which the wine remains in contact with the skins for about four weeks (varying with the vintage), undergoing several pump-overs and punch-downs. Ultimately, Ferraton Cornas Lieu-Dit Patou is aged for 12 to 14 months in new oak barrels.
If magic exists, we assure you that it can be found within one of these bottles of Ferraton Cornas Lieu-Dit Patou. Cheers!