Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
A blend of mostly Grenache, yet with small amounts of Syrah and Carignan, that was aged in 30% new barrels, the 2011 Cotes Catalanes Grenache D66 is a big, ripe, powerhouse effort that offers up serious amounts of chocolaty dark fruits, roasted herbs, black licorice and pan-dripping aromas and flavors. Full-bodied and fabulously textured, with solid mid-palate depth and a heady, blockbuster finish, this over-the-top beauty won't be for everyone, but count me a fan. This bottle held up beautifully over the three days I had it open, so don't be afraid to give it some air.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
A northern point in France’s far southern Roussillon region, Maury is dominated by steep limestone cliffs and the castle of Queribus, which the French used as a defense outpost against the Spanish until 1659. Today it remains an important symbol of the presence of both cultures in the region.
Though Maury is famous for vins doux naturels (a style of fortified wine), Maury dry red wines are quickly becoming more in vogue and received their own appellation designation in 2011, called Maury Sec. As is the case in most of Roussillon, Grenache plays a key role here. The region’s schist-dominant vineyards, which climb up to 1,300 feet, are excellent for the production of Grenache of all styles.
For Maury dry red wines, Carignan, Mourvèdre and Syrah act as blending partners with Granche Noir. In the production of vins doux naturels, Grenache Gris and Blanc play a subsidiary role. The latter are characterized using the same terminology as that in Riveslates with those named as grenat or tuilé based on Grenache Noir and those described as ambré or blanc containing more Grenache Blanc and Grenache Gris.