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Domaine la Remejeanne Cotes-du-Rhone Rouge Les Arbousiers 2010

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • WS88
0% ABV
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4.0 1 Ratings
0% ABV

Winemaker Notes

This cuvee is a blend of old-vine Grenache, and Syrah. The grapes are sorted and destemmed before a long maceration in tank (about three weeks), and the wine spends one year in tank prior to bottling. Its substantial color complements powerful aromas of black fruits, berries and spice. It is rich and full-bodied on the palate, with ripe tannins.

Blend: 50% Syrah, 50% Grenache

Critical Acclaim

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WS 88
Wine Spectator
This has a nice racy edge that lets the cherry preserves, blackberry pâte de fruit and plum sauce notes run along, while black tea, licorice snap and sweet spice fill in on the finish.
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Domaine la Remejeanne

Domaine la Remejeanne

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Domaine la Remejeanne, Cotes du Rhone, Rhone, France
2010 Cotes-du-Rhone Rouge Les Arbousiers
Owned by Rémy Klein, this domaine is located in the little-known village of Sabran, nestled in rather dramatic hills divided between forests of green oak and vineyards. The 35 hectares of vineyards are planted at the relatively high altitude of 200 to 280 meters resulting in a cooler climate than Chateauneuf-du-Pape or Gigondas, and endows the wines with a freshness and liveliness not often encountered in the Southern Rhone. Klein is an extremely conscientious winemaker, constantly testing new approaches to improve his wines. As Andrew Jefford writes in The New France (© 2002): “Lengthy extractions, micro-oxygenation…, lees work, malolactic in barrique: all of these are practiced here, but always thoughtfully and never routinely.” Grapes are hand-harvested and sorted on a table de tri, ensuring that only the healthiest fruit makes it into the bottle.

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.

FRMREMCDR_2010 Item# 130895