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Domaine de La Reserve d'O Hissez O 2013

  • RP92
  • WS91
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

The stony, clay and limestone terroir is evident in the lively minerality of this ripe, full bodied bottling. The nose is exceptionally earthy while on the palate notes of raspberry, licorice and smoked meat seamlessly intertwine leading to a long, pepper filled finish. Bold and built for aging, Hissez O is a stunner!

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
A small step back from the insanely good 2011 (don’t miss a chance to try this), the 2013 Terrasses du Larzac Hissez O is still gorgeous, yet is closed and backwards at the moment and needs to be forgotten for a year or two. Offering a touch of damp earth and underbrush in its core of ripe plums, currants and assorted dark fruits, it’s medium-bodied, supple, polished and has fine tannin. It should keep nicely through 2025. The blend is 60% Syrah, 35% Grenache and 5% Cinsault, from higher elevation sites, that spent 22 months in three-year-old demi-muids.
WS 91
Wine Spectator
Richly layered with ripe raspberry, black olive and cherry tea notes, this full-bodied red sports tangy acidity and ample, polished tannins. Dried meat, savory spice and mocha accents mark the lingering, iron-tinged finish. Syrah, Grenache and Cinsault.
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Domaine de La Reserve d'O

Domaine de La Reserve d'O

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Domaine de La Reserve d'O, France
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In 2005, after 10 years of searching, husband and wife team, Marie and Frédéric Chauffray came across the perfect plot of land—25 acres on the plateau of Arboras in Terrasses du Larzac, situated in the Langeudoc. They sold the prestigious wine shop they owned outside Paris and embarked upon the dream of making wine, together founding Domaine de La Réserve d'O, which has been farmed biodynamically from inception, the essence of their operation. Today, Marie is the president of the Terrasses du Larzac appellation and they are making some of the most exciting wines in the region. The wines are all certified organic and biodynamic by Ecocert and Demeter. Reserve d'O was given its name with a mission of establishing a nature reserve where wines can be produced in a healthy ecosystem that is abundant in flora and fauna.
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Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

MSE436371_2013 Item# 164036