Winemaker Notes
Quintessence Rouge was first made in 1990 by Paul Chaudière under the urging of his new American importer, Eric Solomon, who loved the character of Syrah he tasted at Château Pesquié. At that time, this region was considered a backwater of the Rhône, only capable of producing cheap, bulk wine. However, largely due to the efforts of Paul and now his sons Alex and Fred, the Ventoux’s reputation has never been greater, and Quintessence remains one of the benchmark wines of the region and still represents a tremendous value. Quintessence is a blend of primarily Syrah with a small proportion of Grenache (~20%) – all from 50+-year-old vines planted at an elevation of 250-350m.
Professional Ratings
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James Suckling
Plums, currants, cherries, grilled herbs, leather and black olives on the nose follow through to a full body with plush tannins. It’s ample and generous with a creamy core of red fruit and spices. Drink or hold.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Stretching across the slopes of the Ventoux mountain in the southeastern region of the Rhône River Valley, Cotes du Ventoux excels in the production of spicy and characterful red blends based on Grenache, Syrah, and other indigenous varieties. The region also produces rich and aromatic whites and rosés.