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Barton & Guestier Cotes du Rhone 1999

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • WS86
0% ABV
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3.0 1 Ratings
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3.0 1 Ratings
0% ABV

Winemaker Notes

Deep cherry-red colour. Intense nose with strong spicy and fruity aromas (black pepper, cherry jam and liquorice). A Rich and powerful wine, with velvety tannins, strong mouth flavours (cherry and liquorice) and a long spicy aftertaste.

Critical Acclaim

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WS 86
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Barton & Guestier

Barton & Guestier

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Barton & Guestier, Cotes du Rhone, Rhone, France
The company's founder, Thomas Barton, left his native Ireland and emigrated to Bordeaux when he was just 30 years old. He was a true adventurer, looking to make his fortune, and founded a shipping company in 1725. The first barrels of wine were naturally exported to Ireland, which, along with Holland, was the biggest market for Bordeaux in the early 18th century. Very quickly, his efforts brought an unbelievable level of prosperity. He was the first shipper to have his own wine estates. By 1747, Thomas Barton was considered Bordeaux’s number one shipper. His loyal clients nicknamed him "French Tom".

His family, his associates and his successors followed his example. In 1802, his grandson, Hugh Barton, teamed up with his friend Daniel Guestier, a French shipowner, to create Barton & Guestier. Both men's children and grandchildren went into the business, until the mid-20th century. Today, a dedicated team and over a hundred distributors continue to develop the Barton & Guestier brand worldwide. Barton & Guestier wines are widely recognized throughout the world as wines of excellent quality and tremendous value. The list of wines has also grown to include a broad range of classics from the greatest wine regions of France.

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.

GLO137215_1999 Item# 41812