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Chateau La Croix Martelle La Reserve de Sirus 2001

Rhone Red Blends from Languedoc-Roussillon, France
  • WE87
0% ABV
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Winemaker Notes

La Réserve de Sirus with its garnet hue presents a palate of flavours that combines notes of brandied cherries, vanilla and grilled almonds. Peppery aromas introduce a nose that is warm and intense, while in the mouth the attack is full and fresh, exceptionally well-balanced, with long silky tannins and flavours of ripe black fruits. Vinified with respect for the fruit, La Réserve de Sirus would make a perfect partner for (for example) "Pigeons aux Olives", "Pintades aux Raisins", or "Chapons Truffés au jus".

Cinsault (40%), Syrah (25%), Grenache (23%), Mourvèdre (12%)

Critical Acclaim

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WE 87
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Chateau La Croix Martelle

Chateau La Croix Martelle

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Chateau La Croix Martelle, Languedoc-Roussillon, France
The rugged landscape is a place of secrets, yet it reveals dazzling treasures. Palaeolithic cave dwellings and dolmens exist alongside quiet little Romanesque chapels like that at Centeilles, while from the tops of Saracen towers can be seen, dotted about, the ageless stone shepherds' huts known as "capitelles".

In the heart of the Minervois, on the gentle lower slopes of the lesser Causse, lie the vineyards of Minervois La Livinière. This is a new AOC created in 1999 and comprising six communes including Siran. Its climate, and its soils (part limestone marls and hard limestones, ideal for the Mourvèdre and Grenache grapes, and part schists and red marls best for Syrah), make for a wine that is truly out of the ordinary and unique to this place.

Siran, which lies in the heart of this terroir, derives its name from a Gallo-Roman villa belonging to Sirus. Very probably he was one of the legionnaries of Domitius Aenobarbus whose exemplary conduct was rewarded by a grant of land. Local history tells us that Sirus settled here nearby a Roman road linking Narbonne to Castres, linking the lowlands to the mountains. On days when the weather conditions are just right, the distant Mediterranean and the snow-capped Pyrenees can be seen from the top of Pic Saint-Martin with, nearer to hand, the castle of La Croix Martelle.

Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

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 is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône 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 make an appearance.

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