GRAPE VARIETY:
No less than twenty-one different varieties can be used in Rhone wines, though all of these are not used for red wines. Generally three or four will be selected, of which one will be dominant (about 60% of the total). The varieties that must be used for this wine are Grenache, Syrah, Mourvdre, Cinsault and Carignan.
AREA OF PRODUCTION: Cotes du Rhone wines are named after their general region or neighbouring village of origin (in the latter case, they are called "crus"). The Cotes du Rhone vineyards take their name from the great river Rhone flowing down from the Alps and on to the Mediterranean sea. Starting about 30 kilometres south of Lyons at Vienne, the northern Cotes du Rhone stretch south as far as Valence. The southern Cotes du Rhone reappears some distance south at Montelimar (the French capital of Nougat), and end at Avignon. The total distance from Vienne to Avignon is of 200 kilometres. The total area of covered is of 56,000 hectares. They are often perched on steep terraced hills on either side of the great river, or on the slopes of the hills surrounding it ("cote" means slope, or hill). This wine, carrying the name of the region itself, can be grown throughout the area. It is the most popular of all Côtes du Rhônes, accounting for no less than 42,000 hectares, 75% of the total.
SOIL TYPE: The Rhone vineyards are planted on hills, which dominate the valley of the great river. The soil is often very stony, so much so that the soil is not even visible. In some regions the river has deposited a red sandy- clay based soil in times past. Chalk is the final determining factor for the style of the wines, found in the substrata in some areas.
CLIMATE: The climate is Mediterranean, giving the grapes much sun for ripening.
VINIFICATION: Each chosen variety will be vinified separately so that its particular personality will be fully revealed. Only afterwards will the vinified wines be assembled according to the specific characteristics of each one and taking into account annual variations in the results obtained for each individual grape variety.
TASTING NOTES:
COLOUR: Violet red.BOUQUET: Fresh and intense aromas of citrus fruit and boded sweets.
PALATE: Lots of personality and distinction. The flavours of boiled sweets persist (mostly blackcurrant
and raspberry).
SERVING TEMPERATURE: Serve not too warm, at about cellar temperature, in order to better appreciate the more subtle aromas of the wine, (13 to WC).
SERVING SUGGESTIONS: Côtes du Rhônes should best be served with cold meats, roasted and grilled meats, cheeses, or barbecued fowl.
AGEING POTENTIAL: Our Côtes du Rhônes will be more fruity and fresh in its youth and for about two years, but it can be kept longer to develop stronger more fleshy flavours.