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Chateau Roustan Rouge Costieres de Nimes 2008

Rhone Red Blends from Rhone, France
  • WE90
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Winemaker Notes

50% Syrah, 30% Mourvèdre, 20% Grenache Noir.

Fresh and fruity. A "thirst-quenching" wine that is a little tannic but mellow.

Barbecue, T-Bone steak, lamb chops, "cevenole" chitterlings sausage, matured cheese.

This wine is the flagship product of the domain. It symbolizes the Castillon family's capacity to extract the most from their soils with an honest to goodness fruity wine.

Critical Acclaim

WE 90
Wine Enthusiast

Aromas of ripe black cherry, mixed red fruit with layers of earthy minerality, and slight note of garrigue. Juicy, fresh and flavorful with lots of dark plummy fruit, dark chocolate, pepper and spice. Medium bodied, quite dense but not overly extracted. Smooth velvety texture and a long finish.

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Chateau Roustan

Chateau Roustan

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Chateau Roustan, , France - Rhone
Chateau Roustan
Roustan is located near the sea in the South of the Rhône Valley. The estate's total surface covers 197,68 acres of sunny south facing vineyards, which benefit from the airy Mediterranean climate. The domain's owners are counted amongst the Rhône valley's most dynamic and talented winegrowers. The work that they accomplish allows the grape to breathe out and the use of oak barrels for ageing is restricted as much as possible.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

DWDLTRoustanRed.8_2008 Item# 108812

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