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Domaine Castell-Reynoard Bandol Rouge 2005

Mourvedre from Provence, France
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    Winemaker Notes

    Domaine Castell-Reynoard is a small family-owned property of only about three acres in the heart of Bandol. The Domaine's grapes are harvested by hand and given eighteen months cask aging. This estate-bottled wine is dark, virtually opaque, with a slightly less dense narrow purple rim. The leading notes on the nose are violet and blackberry, with some thyme and clove behind. In the mouth the wine is decidedly dry. The tannins are fine grained and firm, well integrated into the wine. The palate presents a slight, very pleasant savory meatiness, thyme and clove with some black pepper, and restrained notes of blackberry and black plum.

    Insanely good value, if you're a fan of the meaty, spicy, richly textured wines of Bandol. Complex and flavourful beyond their price, the magnificent red wines of Bandol are as breathtaking as their Provencal setting.

    Critical Acclaim

    Domaine Castell-Reynoard

    Domaine Castell-Reynoard

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    Domaine Castell-Reynoard, , France - Other regions
    Domaine Castell-Reynoard
    Bandol is the great red wine of Provence. Appellation regulations require the wine to be at least 50% Mourvèdre blended with either Grenache or Cinsault, with some Syrah and Carignan allowed. In Bandol allowed yields are among the lowest in France. Bandol is the only French appellation where Mourvèdre is showcased as a leader, though the varietal has become a popular blending component from the southern Rhône through the Côtes de Provence all the way through Languedoc and Roussillon. Mourvèdre produces small, thick-skinned berries that can result in a wine high in tannins, high in alcohol, and low in acidity, with gamey, meaty, brambly and herbal flavors.

    Domaine Castell-Reynoard is a small family-owned property of only about three acres in the heart of Bandol. The Domaine's grapes are harvested by hand and given eighteen months cask aging.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    VWMReynoard_2005 Item# 100432

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