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Chateau Lascaux Coteaux de Languedoc 2008

Other Red Blends from Languedoc-Roussillon, France
  • WS91
0% ABV
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5.0 1 Ratings
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Winemaker Notes

#85 Wine Spectator Top 100 of 2010

60 % Syrah - 35 % Grenache 5% Mourvèdre.

Traditional winemaking with 3-week vatting. Aging in tanks during 14 months before bottling. No filtration to retain maximum character.

Critical Acclaim

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WS 91
Wine Spectator
Very suave, with effusive spicy notes on the aroma and lush, fresh flavors of raspberry and red plum that turn quite creamy. The luscious finish features plenty of snap to its ginger and white pepper notes. Drink now through 2014.
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Chateau Lascaux

Chateau Lascaux

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Chateau Lascaux, , France - Other regions
Chateau Lascaux
Chateau Laccaux is situated in the south of France between Montpellier and Nimes in the foothills of the Cevennes. It has been in the Cavalier family since the 12th Century. Jean-Benoit took over the family business in 1984 after finishing his studies in agricultural engineering.

The vineyards have hillside exposure and a particular type of limestone soil which the locals call Lascaux, hence the name of the domaine. The stony soil, along with the Mediterranean microclimate (the shape of the hillside protects from the cold Mistral and Tramontane winds) gives the wines of this area finesse and complexity, and allows the reds greater aging potential than Syrah-based wines grown in other Languedoc soils. The garrigue surrounding the vineyards is reflected in the aromas of the wine: laurel, spice, mint, cinnamon and reglisse.

Cotes du Ventoux

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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.

WBW30076466_2008 Item# 107497

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