New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/22/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Delas Cote Rotie la Landonne 2009
As I reported last year, the black/purple-tinged 2009 Cote Rotie La Landonne is an extraordinary effort. Made in a more open-knit, exuberant, flamboyant style, it possesses many of the same characteristics as the 2010, but with silkier tannins and lots of glycerin, smoked meat, violet, black currant, licorice, pepper and charcuterie characteristics. With super intensity, a full-bodied mouthfeel, lower acidity than the 2010 and sweeter tannin, it should drink well for 30+ years.
Delas Frères cultivates vineyards on the steep granite slopes of the northern Rhône, in some of the region's most prestigious appellations. Additional grapes are supplied through long-term agreements with southern Rhone growers dedicated to providing only top quality grapes.
Crafted by winemaker Jacques Grange to epitomize finesse and elegance, recent Delas Frères vintages from the vineyards of Hermitage, Crozes-Hermitage, Chateauneuf-du-Pape, Côte Rôtie, Condrieu, Côtes-du-Rhône and Côtes-du-Ventoux have won renewed praise for their intensity of flavor and excellent value.
Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley AVA was first planted with vines by Franciscan monks in 1823. It was the site of one of California’s first successful commercial wineries, and the region where French oak barrels were first utilized for aging California wines, thus creating the rich and voluptuous style of Chardonnay the state has become known for.
This geologically and climactically diverse district is capable of producing a wide variety of wines, including Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and, most notably, Zinfandel, where ancient vines over 100 years old produce small crops of concentrated, spicy fruit. These are commonly produced as “field blends” along with Petite Sirah, Carignan, and other dark-fruited varieties.
With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.
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, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.
Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.
Some regions like to put their own local spin on the Rhône red 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, Zinfandel, or even Tempranillo make an appearance.