Domaine Mathieu Coste Coteaux Du Giennois Rouge Biau 2005

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    Domaine Mathieu Coste Coteaux Du Giennois Rouge Biau 2005 Front Label
    Domaine Mathieu Coste Coteaux Du Giennois Rouge Biau 2005 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2005

    Size
    750ML

    ABV
    12.5%

    Features
    Green Wine

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    Somm Note

    Winemaker Notes

    Great structure with excellent tannins and complex aromas of red fruits and peppercorns.

    A blend of gamay and pinot noir, farmed organically.

    Domaine Mathieu Coste

    Domaine Mathieu Coste

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    Domaine Mathieu Coste, France
    Formerly known as Domaine Alain Paulat, Mathieu Coste bought this area in August 2008 and retained the former owner as an employee. Mr. Costa was previously manager of the Domaine de Beaune Wine School. It's mostly a story of friendship between two men about a product exceptional wines made ??from grapes from organic agriculture in Coteaux du Giennois. On the slopes of the Loire between Gien and Cosne-sur-Loire, this vineyard is thriving with authentic wines that reveal the uniqueness of their terroir.

    The vines are planted on soil or siliceous limestone hills of the Loire. There are also ancient terraces of the Loire Gien, and extensions of the geological formations of Sancerre and Pouilly, mainly limestones east of the fault and siliceous Cosne west with deposits of Tertiary flint.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.

    The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.

    The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).

    The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

    OZWFR_177_2005 Item# 108951

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