South of France
3 items in South of France
2002 Domaine Ligneres, Notre Dame, Corbieres (750ml) |
$39.00
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| FineWine International | |||||
| Very small yields of 15 hectoliters per hectare. 100% Syrah, aged for 16 months in 100% new French oak barriques, with weekly batonnage. | |||||
| Wine Spectator 89 | |||||
| Effusively fruity and robust, with delious aromas and flavors of blueberry, raspberry and plum that extend into the peppery finish. A fie quaff for grilled meats. Syrah and Mourvedre.. Drink now through 2011. | |||||
2006 Chateau Paradis Coteaux d'Aix (750ml) |
$29.00
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| Robert Parker 89 | |||||
| Another project of Michel Tardieu and Philippe Cambie, the 2006 Coteaux d'Aix is a blend of Cabernet Sauvignon, Grenache, and Syrah. A well-made bistro-styled red with very deep color, loads of fruit, pepper, earth, licorice, and spice, the wine is medium-bodied, pure, and best drunk over the next 4-5 years. | |||||
| Wine- Maker Notes | |||||
| Blend of Cabernet Sauvignon (55%), Grenache (35%) and Syrah (10%). Average age of vines is 20 years. Grapes are picked by hand and sorted out in small cases.They are de-stemmed, crushed and tipped into uncoated concrete tanks. After 3 to 4 days of cold maceration to extract fruit aromas, the fermentation starts naturally using indigenous yeast and last for 10 days During this period we alternate délestage with punch down to extract maximum grape potential. Once the wine finishes fermenting, the maceration process continues for approximately 10 more days. The wine is then aged for 12 month, 30% in oak barrels where the malolactic fermentation starts, 70% in uncoated concrete tank. Tasting notes The robe is garnet with purple refletion. Nose: Fresh and intense on red fruit aromas with spicy notes. Mouth: Fluid, well balanced between roundness and tanins. | |||||
2006 Chateau Paradis Coteaux d'Aix (750ml-6pk) |
$169.00
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| Robert Parker 89 | |||||
| Another project of Michel Tardieu and Philippe Cambie, the 2006 Coteaux d'Aix is a blend of Cabernet Sauvignon, Grenache, and Syrah. A well-made bistro-styled red with very deep color, loads of fruit, pepper, earth, licorice, and spice, the wine is medium-bodied, pure, and best drunk over the next 4-5 years. | |||||
| Wine- Maker Notes | |||||
| Blend of Cabernet Sauvignon (55%), Grenache (35%) and Syrah (10%). Average age of vines is 20 years. Grapes are picked by hand and sorted out in small cases.They are de-stemmed, crushed and tipped into uncoated concrete tanks. After 3 to 4 days of cold maceration to extract fruit aromas, the fermentation starts naturally using indigenous yeast and last for 10 days During this period we alternate délestage with punch down to extract maximum grape potential. Once the wine finishes fermenting, the maceration process continues for approximately 10 more days. The wine is then aged for 12 month, 30% in oak barrels where the malolactic fermentation starts, 70% in uncoated concrete tank. Tasting notes The robe is garnet with purple refletion. Nose: Fresh and intense on red fruit aromas with spicy notes. Mouth: Fluid, well balanced between roundness and tanins. | |||||