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Domaine Cabirau Cotes du Roussillon Malgre les Fonctionnaires 2008

Other Red Blends from Languedoc-Roussillon, France
  • RP92
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Winemaker Notes

The backbone of the Syrah and Carignan ally perfectly with the opulent Grenache, giving a wine of intense black fruit flavors, redolent of mountain herbs.

Approachable now, this wine will accompany fine meals of lamb, wild birds or game for years to come.

Critical Acclaim

RP 92
The Wine Advocate

Vinified under the supervision of the Domaine de l'Edre's Jacques Castany and Pascal Dieunidou the Cabirau 2008 Cotes du Roussillon Malgre les Functionnaires ("In Spite of the Civil Servants") combines Grenache with smaller, barrel-raised portions of Syrah and Carignan. Violets, blackberries, beef marrow, rosemary, and black pepper set the stage aromatically. A rich mouthful of beet and beef juices, blackberries, and cherries follows, tinged with black pepper, iodine, crushed stone, and pungent herbs. This palate-staining concentrate retains wonderful brightness and invigoration, and should be worth following for 6-8 years. Range: 91-92

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Domaine Cabirau

Domaine Cabirau

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Domaine Cabirau, , France - Other regions
Domaine Cabirau
After 27 years in the wine business, Hand Picked Selections President Dan Kravitz took the plunge and purchased 13.5 acres of vineyard land in the Roussillon! The Domaine (taking its name "Cabirau" after the name of the vineyard itself) is in the village of Maury, which will receive its own sub-appellation for Côtes du Roussillon next year. It is planted entirely to Grenache, and is comprised of 12 almost-contiguous parcels on a high stony hill just below the famed old Cathar fortress of Queribus. 10 acres are planted with 20-25 years old vines, with vines in remaining acreage averaging more than 60 years in age.

A large, geographically and climatically diverse island off the toe of Italy...

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A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Other White Blends

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With hundreds of white grape varieties to choose from...

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

HNYDNCMAL08C_2008 Item# 106537

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