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Flat front label of wine

Domaine de la Mordoree La Remise Rouge 2013

Other Red Blends from France
  • RP89
0% ABV
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Currently Unavailable $19.99
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Winemaker Notes

La Remise Rouge is a deep red color. Aromas of red and black fruits (blueberry, blackcurrant) and flowers (violet, peony). The palate has a nice mouthfeel and nice freshness.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
Readers who have read my past reports and, more recently, those of Jeb Dunnuck's on the Southern Rhône Valley know that Domaine de La Mordoree is one of the bright shining stars of that region, if not all of France. This estate continues to be guided by two brothers, Christophe and Fabrice Delorme, and now encompasses over 135 acres spread through several appellations. Jeb Dunnuck has reviewed the more expensive cuvees, but what follows are three terrific values offered by Mordoree. The 2013 La Remise de la Mordoree is made from 50% Marselan (a grape created by crossing Cabernet Sauvignon and Grenache) and 50% Merlot. At $16 a bottle, this beauty represents great value, and is no doubt available for even less where discounted. It boasts an opaque ruby/purple color as well as a big, sweet, rich bouquet of blackcurrants and spring flowers. Medium-bodied, silky textured, mouthfilling and savory, it can be drunk over the next several years. It also makes me think that the Marselan grape could have tremendous potential down the road, but I don't believe much of it is being planted.
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Domaine de la Mordoree

Domaine de la Mordoree

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Domaine de la Mordoree, France
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Ideally situated at the crossroads of Provence and Languedoc, the Domaine de la Mordoree produces some of the greatest vintages of the Rhone valley: Lirac, Tavel, Chateauneuf-du-Pape and Condrieu.

Coming from a long line of winegrowers, the Domaine de la Mordoree was created in 1986 with the philosophy of growing the best possible wines. To that purpose, the best plots and the finest varieties have been chosen, and the winemakers implement cultivation methods that aim at really preserving the environment, while combining tradition and modernity.

In the course of time, 55 hectares of vineyards have been grown, spread over 35 different plots and 8 communes. This division comes from the decision of choosing the best "terroirs" with a wide variety of microclimates.

Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—the notion that regions and vineyards convey a sense of place that is reflected in the resulting wine. Accordingly, most French wine is labeled by geographical location, rather than grape variety, which can be confusing to the general consumer, who can benefit from a general working knowledge of the major appellations. Some of the greatest wine regions in the world can be found here, including Bordeaux, Burgundy, the Rhône, and Champagne, but each part of the country has its own specialties and strengths.

Pinot Noir and Chardonnay, always unblended, are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades and command astoundingly high auction prices. The same varieties, along with Pinot Meunier, are used in Champagne. Of comparable renown is Bordeaux, focused on bold, structured red wines that are almost always blends of some combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon. The Rhône Valley is responsible for monovarietal Syrah in the north, while in the south it is generally blended with Grenache and Mourvèdre. White Rhône varieties include Marsanne, Roussane, and Viognier. Most of these varieties are planted throughout the country and beyond, extending their influence into both the Old and New Worlds.

Other Red Blends

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With hundreds of red 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.

AUT13MORDLRROU_2013 Item# 143222