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Flat front label of wine

Chateau de Campuget Tradition Red Blend 2007

Rhone Red Blends from Rhone, France
  • WS88
13% ABV
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13% ABV

Winemaker Notes

Syrah (65%), Grenache Noir (30%), Mourvèdre (5%).

It is a garnet-red colored wine with a blue hue. Its scent of ripe fruit is dominated by black currants underlined with hints of spices and pepper. In the mouth, it is round and harmonious with long smooth tannins. It is very pleasant when young and it will age very well for five or six years.

Served at 64°F, it is perfect with grilled or roasted meat. It is especially recommended with a leg of lamb.

Critical Acclaim

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WS 88
Wine Spectator
A tasty garrigue-and tobacco-filled version, with a pebbly edge to the red and black currant fruit and lingering black tea and licorice snap notes. Shows nice range and character.
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Chateau de Campuget

Chateau de Campuget

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Chateau de Campuget, Rhone, France
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Château de Campuget in Costieres de Nimes is a beautiful domaine dating back to 1640. The property has belonged to the Dalle family since 1941.

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 winery uses Roussanne and Grenache Blanc in Costieres de Nimes and Chardonnay in Vin de Pays.

A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

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.

LIM134660707_2007 Item# 109074