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Chateau Grande Cassagne Grenache Syrah 2008

Rhone Red Blends from France
  • WE87
0% ABV
  • RP88
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0% ABV

Winemaker Notes

Planted in their vineyards is very old Grenache of nearly 60 years,as well as 40 year old plantings of Syrah. Serious leaf-pulling andcrop-thinning is practiced each vintage by the Darde brothers toensure maximum ripeness and deep, saturated wines. To say theleast, we are proud of the results.
The Grenache is tank-fermented, with a small portion of the Syrah cask-aged. Rich in color, this wine exudes powerful red fruits and spice. The wine is well textured with ripe tannins that lay behind the fruit to create this wonderfully juicy, round wine. Rich in color and flavor, this inexpensive red will age gracefully over the next two to five years.The blend is 60% Grenache & 40% Syrah.

Critical Acclaim

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WE 87
Wine Enthusiast
A blend of 60% Grenache and 40% Syrah, this is another example of the fine values coming out of the Costières de Nîmes. It’s a medium-bodied wine with a velvety texture and a fine balance between herbs and raspberry fruit on the one hand and dark berries and earth on the other. Drink it over the next 2–3 years.
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Chateau Grande Cassagne

Chateau Grande Cassagne

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Chateau Grande Cassagne, France
Located 25 miles west of Avignon in the small village of St. Gilles, is the area called "Les Cassagnes". The Darde brothers, Laurent and Benoît, farm 80 acres of rocky benchland here, and produce by hand, terrific wines on their estate Grande Cassagne.

Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—the notion that regions and vineyards convey a sense of place that is reflected in the resulting wine. Accordingly, most French wine is labeled by geographical location, rather than grape variety, which can be confusing to the general consumer, who can benefit from a general working knowledge of the major appellations. Some of the greatest wine regions in the world can be found here, including Bordeaux, Burgundy, the Rhône, and Champagne, but each part of the country has its own specialties and strengths.

Pinot Noir and Chardonnay, always unblended, are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades and command astoundingly high auction prices. The same varieties, along with Pinot Meunier, are used in Champagne. Of comparable renown is Bordeaux, focused on bold, structured red wines that are almost always blends of some combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon. The Rhône Valley is responsible for monovarietal Syrah in the north, while in the south it is generally blended with Grenache and Mourvèdre. White Rhône varieties include Marsanne, Roussane, and Viognier. Most of these varieties are planted throughout the country and beyond, extending their influence into both the Old and New Worlds.

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.

CGM9991_2008 Item# 126919