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Chateau de Campuget Syrah 1753 2007

Syrah/Shiraz from Rhone, France
  • WS89
13% ABV
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4.0 1 Ratings
13% ABV

Winemaker Notes

This wine is Campuget's latest addition to their portfolio. There is a document in the possession of the Dalle family that shows the vineyards of Campuget were mentioned in 1753. This 100 percent Syrah pays homage to this age-old wine tradition of winemaking at Campuget. It is done in stainless steel, with no oak treatment whatsoever.

Deep purple, very good fragrant, forward blackcurrant spice, soft silky attack, elegant, herbal, fine tannins, crisp fine finish.

Critical Acclaim

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WS 89
Wine Spectator
Very solid, offering toasty tobacco and bittersweet cocoa notes that are wellintegrated into the core of crushed plum, fig paste and hoisin sauce. Fresh acidity, buried in the polished finish, adds length. Drink now.
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Chateau de Campuget

Chateau de Campuget

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Chateau de Campuget, , France - Rhone
Chateau de Campuget
Château de Campuget in Costieres de Nimes is a beautiful wine property dating back to 1640. The soil is typical for the region, with many stones that force roots to find water deep in the lower layers of clay, contributing additional character to the wine. The property is managed by Jean-Lin Dalle, assisted by his son Franck-Lin, named after one of Jean-Lin's heroes, Benjamin Franklin. Château de Campuget which has belonged to the Dalle family since 1941, produces AOC Costieres de Nimes wines.

BELIEFS: The Dalle family makes every effort to produce wines that are true to the "terroir" of the Costieres de Nimes.

NOTES: Château de Campuget wines are produced by respecting tradition while utilizing the most modern oenological techniques. Although equipped with stainless-steel tanks and modern tools, wines are made and matured in a traditional way, and quality is strictly controlled from the vineyard to the bottle. Chateau De Campuget's main varieties are Syrah and Grenache Noir for the grapevines classified in AOC. For white wines, the company uses Roussanne and Grenache Blanc in Costieres de Nimes and Chardonnay in Vin de Pays.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WWH121074_2007 Item# 110874

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