Winemaker Notes
Vibrant red berry and fruit aromas with exotic cassis and cardamom spice. A round, rich texture and integrated tannins are balanced with ripe blueberry flavors and distinctive earth and herbal notes of garrigue, stone and schist.
Professional Ratings
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Robert Parker's Wine Advocate
Rocking stuff, the 2015 Côtes Catalanes Grenache D66 (80% Grenache and 20% Grenache Blanc) from Richard Floyd boasts a deep, saturated color as well as hedonistic notes of black currants, chocolate, massive crushed rock-like minerality and baking spices. Rich, full-bodied, unctuous and concentrated, yet with considerable purity and freshness, it's a big blockbuster beauty to drink over the coming decade.
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.