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Chene Bleu Heloise 2007

  • RP94
  • WS90
  • W&S90
750ML / 15% ABV
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  • JD95
  • RP94
  • WS92
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750ML / 15% ABV

Winemaker Notes

Concentrated, rich, ripe, red-fruit aromas with black pepper, smoke, cedar wood and sweet spices. Powerful but balanced and structured, with velvety tannins; ripe Grenache from old vines hits high notes of red fruit, backed up by intense Syrah.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Moving to the reds and a perfumed, lightly textured and elegant effort, the 2007 Heloise is 60% Syrah, 37% Grenache and the balance Viognier, that’s vinified separately before blending prior to bottling. Fresh and complex, with vibrant black and blue fruits, violets and spice, this medium to full-­bodied 2007 builds in the glass and is seamlessly textured and never puts a foot wrong. "Another up-­and-­coming estate (first vintage was 2006), Chene Bleu is located high up in the Dentelles de Montmirail, northeast of Gigondas, and covers roughly 70 acres of high altitude vineyards that are planted mostly to Syrah and Grenache, with the average age of the vines over 50 years in age. Restored by the Rolet family, with Nicole Rolet making the wines, this domaine has produced some incredible 2007s (as well as a smoking good 2010 white) that will compete with the finest efforts coming out of the Rhone Valley today. These certainly deliver on the quality front and show what’s possible from these higher elevation sites! They’re well worth checking out
WS 90
Wine Spectator
Fleshy and alluring, with delicious layers of crushed plum, anise, blackberry and black tea character, laced with graphite and espresso. Nicely integrated and very fresh despite the dark fruit profile. The long finish picks up a twinge of mesquite.
W&S 90
Wine & Spirits
The vineyard at Chêne Bleu sits at some 1,770 feet in Les Dentelles de Montmirail, the jagged peaks that rise up behind Gigondas. When Xavier Rolet took over the estate, it had been largely abandoned for 40 years; he’s since reestablished the vineyards, and is working them under biodynamic principles. This red blends 60 percent syrah with grenache (37 percent) and viognier, aged in oak 11 months. It has matured into a spicy, earthy wine, with scents of cedar and mushrooms on the tangy red fruit. The flavors last, fully mature yet still vibrant. Pour it with a leg of lamb and save some for the cheese course.Wilson Daniels, St. Helena, CA
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Chene Bleu

Chene Bleu

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Chene Bleu, France
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Chêne Bleu is named for an aged oak tree preserved on this isolated estate high on the slopes of the Dentelles de Montmirail. Here in the foothills of Mont Ventoux, where the boundaries of Gigondas, Côtes du Ventoux, Côtes du Rhône and Séguret come together, the Rolet family discovered an abandoned property with a unique terroir. Dating back to the early Middle Ages, the estate had once been a priory of the Knights Templar. Restoration of the ancient monastery spanned more than a decade. The vineyards had long been neglected but were growing on complex mineral and limestone soils. Reclamation of the vineyards led to excavation for a gravity-flow winery, which led to exceptional, estate-grown Rhône varietal wines. Organic and biodynamic practices are followed to maintain this pristine environment.
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Rhône

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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.

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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.

ALL6763140_2007 Item# 131999