Winemaker Notes
This is a magnificent, powerful expression of old-vine Grenache. Deep and powerful with a multidimensional richness, the dark-ruby wine bursts with blackberry pie aromas accented by steeped violets, a hint of walnut shells, and pipe tobacco. The mouthfeel is rich and voluptuous, with plenty of fruit, a sanguine note, and a lengthy finish.
Blend: 70% Grenache, 30% Carignan
Professional Ratings
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Jeb Dunnuck
Lastly, the 2015 Courier checks in as normal blend of 70% Grenache and 30% Carignan, with the Grenache coming from 70-year-old vines and the Carignan from 100-year-old vines. Yields are on the order of an insanely low ¼ ton per acre. Aged three years in neutral, 500-liter barrels, it offers a similar weightless, elegant texture as well as beautiful notes of blackberries, currants, gamey garrigue, and olive tapenade. It’s more structured than the 2014 and I suspect will benefit from 2-4 years of bottle age and keep for upwards of a decade. Hats off to Kimberly Jones for having the courage to follow her own path and creating a singular, unique wine.
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Robert Parker's Wine Advocate
An old-vine blend of 70% Grenache and 30% Carignan, Courier's 2015 IGP Côtes Catalanes spent three years in barrel and three years in bottle prior to release. The result is a wine that's ready to drink, although it appears substantially more youthful than the 2014. Scents of camphor, vaguely floral nuances and hints of allspice accent black cherry fruit on the nose, while it's full-bodied, concentrated and supple in the mouth, with a long, vibrant and silky-textured finish.
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.
Defined by the rugged eastern edge of the Pyrenees Mountains and near-constant sunshine, Roussillon is a region rich in Spanish history and influence. In fact, the Roussillon people mainly identify with being Catalan rather than French or Occitan.
Roussillon has been a culture of viticulture since the 7th century BC and not surprisingly, highly influenced by Spain in their winemaking techniques and wine styles. Furthermore, the arid, exposed, steep and uneven valleys of this so-called Pyrénées-Orientales zone, guarantee that grape yields are low and berries are small and concentrated. The region was quick to adopt a specific fortification process (locally called mutage), introduced by a Catalan physician in the 13th century. Seen as beneficial to the region’s whites, soon Roussillon also applied the process to the vinification of Grenache. Mutage involves fortifying the grape must (or must and skins together depending on desired effect) with a neutral grape spirit to arrest fermentation, resulting in a slightly sweet, high alcohol (15-18%), but still varietally expressive and aromatically complex wine called, vin doux naturel. Two clones of Muscat and Grenache of various colors are mainly responsible for the excellent vins doux naturels in the notable sub-appellations of Rivesaltes, Banyuls and Maury.
More recently modern winemaking techniques, coupled with a near perfect climate and optimal soils, altitudes and exposures have allowed Roussillon to quickly escalate the quality and popularity of its dry red wines as well, namely those of Maury, Cotes du Roussillon-Villages and Collioure.