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Dom. de Vallouit Crozes Hermitage 1999

Syrah/Shiraz from Rhone, France
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Winemaker Notes

"The dark purple-colored 1999 Crozes-Hermitage l'Arnage exhibits late harvest-like, jammy blackberry fruit intermixed with smoke, vanillin, and herbs. The wine exhibits a dense saturated ruby/purple color as well as extremely ripe fruit. There is moderate tannin as well as abundant glycerin, richness, and length. It should drink well for a decade." - Robert Parker, The Wine Advocate

Critical Acclaim

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RP 89
The Wine Advocate

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Dom. de Vallouit

Domaine de Vallouit

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Domaine de Vallouit, , France - Rhone
Dom. de Vallouit
A Rhône valley producer whose wines have steadily improved over the last decade, culminating in its acquisition in June 2001 by Domaine Etienne Guigal. Louis de Vallouit, a former French athlete and Monte Carlo rally driver, has 30 hectares of vineyard in the Rhône Valley stretching from Côte Rôtie to Montpellier. His cellars are based in the small town of Vaulier, 15 kilometres north of Tain and almost equidistant between the vineyards of Côte Rotie and Hermitage.

Louis de Vallouit is most renowned for his Côte Roties and in particular for his prestige cuvees, Les Roziers, which is produced from a single plot of 40-year-old vines, and La Voniere. He also produces a superb Hermitage from 90-year-old vines in the Clos des Greffieres, the oldest plot of vines on Hermitage hill. With additional investment from its new owner, Domaine Etienne Guigal, this producer will surely now go from strength to strength.


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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

WWH357CHV92_1999 Item# 53842

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