Winemaker Notes
Professional Ratings
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Wine Spectator
A full-bodied, muscular red that's filled with plenty of kirschlike flavors and plenty of rich smoke and spice. The ripe finish features dark chocolate, fig and ink notes. A good choice for roasted meats. Drink now through 2013. 50 cases imported.
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Robert Parker's Wine Advocate
The Agly Brothers 2006 Cotes du Roussillon smells brashly of ripe blackberries, toasted nuts, wood smoke, and leather. A soy-like saline savor reinforces the carnal and leathery side of the wine on palate, while deep black fruits tinged with pepper and herbs segue into quite evident, slightly grainy tannins. With the sort of energetic finish that characterizes so many of Chapoutier's Roussillon wines, this promises to be worth following for at least 4-6 years, although it must be pointed out that the project;s originators have their sights set on twice that many.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Although it is a region predominantly recognized for fortified, vins doux naturels (a type of sweet wine), Roussillon is also ideal for the production of dry red, white and rose wines. To encompass all the dry wines from the surrounding region that are not the vins doux naturels of Banyuls, Maury and Rivesaltes, the appellation of Côtes du Roussillon was created in 1977. It covers the eastern half of the Pyrénées-Orientales (the eastern side of the Pyrenees Mountains) and lower lands of Roussillon. Côtes du Roussillon includes complex soils of schist, limestone, gneiss and granite and climatic conditions that support many grape varieties.
Côtes du Roussillon red wines are blends made from Grenache, Syrah, Mourvedre and smaller amounts of Carignan, Cinsault and the lesser known, Lledoner Pelut. Rosé wines come from the same varieties, as well as may include Grenache Gris and Macabeo. White wines from Côtes du Roussillon are Grenache Blanc and Macabeo with small amounts of Marsanne, Roussanne and Rolle (aka Vermentino).