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Domaine La Garrigue Cotes du Rhone Cuvee Romaine 2004

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • RP90
0% ABV
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4.1 6 Ratings
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4.1 6 Ratings
0% ABV

Winemaker Notes

"A stunning value, the dense ruby/purple-tinged 2004 Cotes du Rhone Cuvee Romaine is a 7,000-case blend of 60% Grenache and 40% Syrah. Its big, sweet bouquet of licorice, garrigue, kirsch liqueur, and black fruits is followed by a dense, opulent, medium to full-bodied, supple, luscious wine to enjoy over the next several years. This is a very special wine!" Robert Parker, Jr., The Wine Advocate #163


This de-classified red from the appellation of Vacqueyras is made with 75% old vine grenache, and is loaded with spicy, peppery red fruits and hints of roasted herbs.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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Domaine La Garrigue

Domaine La Garrigue

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Domaine La Garrigue, , France - Rhone
Domaine La Garrigue
Domaine de la Garrigue is one of the oldest estates in the southern Rhone Valley region and is owned by the Bernard family. The family owns one of the most famous restaurants and inns in the area called "Les Florets" which is located on the hillside facing the Dentelles in Gigondas. Fashioning some of the most beautiful bottlings of Vacqueyras, Eric Solomon worked with the property to create a custom cuvee of Cotes du Rhone from de-classified Vacqueyras called "Cuvee Romaine."

The climate in the Southern Rhone is extremely warm in the summer, with consistent temperatures in the 90's during July and August. This makes rich, full-bodied, and spicy wines. The soil is similar to that of Chateauneuf-du-Pape, with massive rocks called "galets" dotting the vineyards. The old bush vines of Garrigue are planted on these "galets" and for most of the vineyards, there is not soil present to the eye, just rock.

This property focuses on making wines with minimal manipulation to let the terroir speak through the wines. The old vines of Domaine de la Garrigue were planted in the late 1940's, just after the Germans left the area following the second World War. Before the war, the area was planted primarily to other crops, including sunflowers and tomatoes. However, the Romans were making wine here centuries ago and shipping it hundreds of miles away. Hence, the cuvee name "Cuvee Romaine".

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

WBO30058126_2004 Item# 86650

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