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Cotes du Rhone red 2009 (12x75 cl)
BLEND: Grenache 60 %, Mourvèdre 20 %, Carignan 10 %, syrah 10% TERROIR : coming from different terroirs representing main areas of Southern Rhône Valley, but situated for the greater part towards Rasteau and Plan de Dieu, thus terroirs of every type: calcareous, clayey, argilo-calcareous, or rocky. YIELDS : less than 40 hl per hectare AGE OF VINES : 40 years in average HARVEST : Daily tasting of berries to decide on the optimal date of harvest. Manual grape harvest, sorting and éraflage. From harvest to final wine, no brutal manipulation as all transfers are done by gravitation. WINEMAKING : Each grape variety was separately vinified, then blended in winter 2009-2010. It has been bottled with a very light filtration in spring 2010. No ageing in wood for this wine, in order to respect the balance “fruits – ripe tanins” resulting from grape harvests at perfect maturity. TASTING NOTES : Wine rich in color, ruby dress with crimson reflects. Nose is intense and shows red fruits, black fruits, flowers and spices. palate is spacious, very silky, powerful and generous. Robert Parker’s Wine Advocate # 191 (Oct 2010): 91/100 “Even better is the sensational 2009 Cotes du Rhone, a blend of 60% Grenache, 20% Mourvedre, 10% Carignan and 10% Syrah. Again, the practice of Xavier Vignon is to age all the Grenache and Carignan in tank and the Mourvedre, and occasionally Syrah, in small oak. The classic Cotes du Rhone offers wonderful peppery, black currant, black cherry, tobacco leaf, licorice and spice characteristics, abundant flavor, more body and density than most wines with this humble pedigree, as well as terrific purity and texture. I visited the three owners of Xavier Vins, the young oenologist, Xavier Vignon, who is the brain trust behind so many of the wines, and his two partners. This relatively youthful, serious negociant company has been doing some extraordinary consulting work in Chateauneuf du Pape (…). They access gorgeous fruit from many different appellations and are doing a top-flight job of getting impressive quality into the bottle. Moreover, there are some top values in their portfolio as well.”TO EAT WITH : white and red meat (with sauce or grilled), cheese, spicy or aromatic cuisine with herbs. TEMPERATURE DE SERVICE : 14 to 16 °c (57-60 °F). AGEING POTENTIAL : ready to drink now, it may be kept in a good cellar until 2015. ALCOHOL : 14.5% - SUGAR : 2.4 g/l (no residual sugars) - TOTAL ACIDITY : 2.99 - PH : 3,81 - IC (color intensity): 7.79 (minimum acceptable for a Châteauneuf-du-Pape is... 4 !) |
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