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Courbis Cornas les Eygats 2014

Syrah/Shiraz from Cornas, Rhone, France
  • RP92
  • WS92
0% ABV
  • RP95
  • WS92
  • RP93
  • WS91
  • RP94
  • WS93
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Winemaker Notes

The one hectare, single-vineyard, terraced Cornas Les Eygats site is situated at a relatively high 250 meters of altitude. It has pure, decomposed granite soil and an ideal south-east exposure. The vines are 20 years old. Les Eygats benefits from 3 weeks of vatting to extract as much color and flavor as possible. It is aged entirely in barriques for 16 months, of which 50% are new and 50% one-year old. The Cornas Les Eygats is a highly concentrated wine, packed with mineral-tinged smoky black fruit that can age for many years but is always inviting when young.

Blend: 100% Syrah

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2014 Cornas les Eygats is similarly concentrated to the Sabrotte, but offers more pepper, iron, sweet black cherry and strawberry fruit. This medium-bodied, supple, pure and beautifully polished effort is another 2014 that can be enjoyed today, but will keep for a decade. These 2014s show the more mid-weight, focused style of the vintage, yet have beautiful character and are already approachable. Drink these while you wait on the 2015s.
WS 92
Wine Spectator
This has a fresh core of kirsch and raspberry coulis notes, lined with fresh bay leaf and a twinge of white pepper. The racy finish is carried by a light iron edge. Drink now through 2024.
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Courbis

Courbis

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Courbis, Cornas, Rhone, France
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The origins of the Courbis family estate date back to the 16th century. More recently, the brothers Dominique and Laurent Courbis have succeeded their father, Maurice, who was the mayor of Chateaubourg, their hometown.

All the grapes are harvested by hand and yields are kept to an average of 30 hl/ha. The fruit is 100% destemmed and the maceration period for the Syrahs lasts between two and three weeks. The wines mature in oak casks which are new or up to three years old. The red wines are fined with egg whites but not filtered and are bottled between two and three years of the harvest.

The wines of the Courbis estate are some of the most compelling examples of St. Joseph and Cornas being made today. The Courbis brothers have combined their long family experience with a modern style and this has earned them international recognition. Robert Parker sums it up in his book on Rhone wines: “Courbis is a name to watch in the Northern Rhone.” Courbis wines regularly receive rave reviews in Wine Spectator, International Wine Cellar, The Wine Advocate and Revue du Vin de France.

Distinguished as a fine Syrah producing zone since the 18th century, Cornas, like Cote Rotie, is made up of vineyards covering steep and hard-to-work, granite terraces. As a result the region’s wines fell out of favor during the mid 20th century when the global market was more focused on bulk wines and vineyards that yielded high quantities. It wasn’t until the 1980s when a group of energetic young winemakers reestablished the integrity of these precipitous terraces and also began making an ultra-modern style of Syrah. The new style didn’t need a decade before it was drinkable and could reach the consumer faster than the region’s traditional wines. Given the new quality coming out of the zone, its popularity once again soared and today a good Cornas can easily challenge many of those from Hermitage. Characteristics of Syrah from Cornas include teeth-staining flavors of blackberry jam, plum, pepper, violets, smoked game, charcoal, chalk dust and smoke.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

VOSCRB14A002_2014 Item# 207854