Côtes-du-Rhône Red

Soil type

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

Grape variety

50% Syrah, 30% Grenache, 15% Mourvèdre and others.

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

2.750.000 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 2001

 

Wine Spectator - Nov 30, 2003

Score: 82

Good intensity of fruit, with spice and smoke. Full-bodied and well-made, turning a bit hot on the slightly burning finish, but the tannins are well-integrated. Drink now. 229,165 cases made. Per Henrick Mansson.



Stephen Tanzer's International Wine Cellar - Jan/Feb 04

Score :  87

Dark red. Peppery aromas of raspberry, plum and roasted meat. Fleshy but firm, with juicy, slightly dry-edged flavors of plum, mocha and pepper. Nicely concentrated but a bit less stylish and pliant than the 2000 version. Stephen Tanzer.

Consumption

A boire

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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