Côtes-du-Rhône Red

Soil type

Varied soil, sediment, limestone, granite. Pebbles and Alluvia.

Grape variety

50% Syrah, 40% Grenache, 10% Mourvèdre.

Average age of vines

35 years.

Winemaking

Traditional winemakeing methods, temperature controlled fermentation. Long soaking on the skins.

Ageing

1 ½ years in oak foudres.

Average yield

41 Hl / hectare.

Average annual production

About 3.000.000 bottles.

Tasting

Eye : Deep and dark red. Shiny.
Nose : Fresh fruits with red berries and spices.
Palate : Full, round and racy. Rounded and smooth tannins. A full-bodied, rich and intensly aromatic wine.
Overall : Full with a long finish and plenty of elegance and finesse due to the well balanced tannins and fruit.

Our comment

This classic wine offers top quality year in year out.

Vintages 2006

 

Wine Advocate #179 - Oct 2008

Score : 88

The 2006 Cotes du Rhone exhibits a dark ruby hue that is slightly less saturated than the 2007. It possesses more pepper, garrigue, earth, and tar characteristics in addition to plenty of red and black fruit notes. Medium-bodied and juicy, it is best consumed over the next 2-3 years. Drink: 2008 - 2011. Robert Parker.

 

Wine Spectator - Nov 15, 2009

Score: 86

A textbook version, with mesquite and tobacco notes weaving through a core of crushed plum and blackberry fruit. A licorice edge frames the lightly grippy finish. Drink now. 250,000 cases made. James Molesworth.

 

Consumption

A boire/à garder

Serving temperature

16°C to 18°C.

Ageing potential

8 years.

Food and wine matching

cold meats, meat, game bird and cheese
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