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Chateau Les Roches de Ferrand Fronsac 2006

Bordeaux Red Blends from Fronsac, Bordeaux, France
    14% ABV
    Ships Fri, Dec 22
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    3.7 8 Ratings
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    3.7 8 Ratings
    14% ABV

    Winemaker Notes

    Subdued fruit on the nose that explodes on the palate. Full of complex leathery fruit flavours. Wonderful balanced tannins match the intense fruit. Great length. A truly fine wine.

    View the video of Anthony Foster, Master of Wine, on assignment in Bordeaux for

    Critical Acclaim

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    Chateau Les Roches de Ferrand

    Château Les Roches de Ferrand

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    Château Les Roches de Ferrand, , France - Bordeaux
    Chateau Les Roches de Ferrand
    The small appellation of Fronsac is located in the Libourne region of the Bordelais, which contains other well-known appellations such as Pomerol and St. Emilion. Made typically from Merlot and Cabernet Franc, wines from Fronsac are known for their soft richness and accessibility but with enough structure to keep for many years.

    This selection, made by Rémy Rousselot in the tiny village of Saint-Aignan, is made from Merlot and Cabernet Franc and aged in oak barrels for about 12 months before bottling. Rémy learned wine making from both his father and grandfather and also his studies at the Institute of Oenology in Bordeaux. He chose to take the best from all three to develop his own style of wine making which met approval from his peers since his first wine, his 1981, took the gold medal at the Bordeaux competition. He once served a bottle of his 1981 for lunch at his home during a visit and it was delicious! So who says Merlot can't age?

    Cotes du Rhone

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    Typically though if as a baby Chateauneuf-du-Pape, the term Cotes du Rhone actually doesn’t merely apply to the flatter outskirts of that and other more major southern Rhone appellations, it also includes the fringes of well-respected northern Rhone appellations. White can be produced under the appellation name, but very little is actually made.

    The region offers some of the best values in France and even some first-rate and age-worthy reds. Red varieties include most of the Chateauneuf-du-Pape varieties like Grenache, Syrah, Mourvedre, Cinsaut, and Counoise, as well as Carignan. White grapes grown include Grenache blanc, Roussanne and Viognier, among others.

    Rhône Blends

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    With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

    In the Glass

    The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

    Perfect Pairings

    Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

    Sommelier Secret

    Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

    VCN6094_06_2006 Item# 101180

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