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Domaine du Pesquier Cotes du Rhone 1998

Rhone Red Blends from Cotes du Rhone, Rhone, France
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    Domaine du Pesquier

    Domaine du Pesquier

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    Domaine du Pesquier, Cotes du Rhone, Rhone, France
    Image of winery
    Domaine du Pesquier is a family owned wine estate for four generations, situated in the heart of the Gigondas appellation. The history of its vineyards goes as far back as 1556, when they belonged to the Princes of Orange.

    The actual estate was created in the 1950s, producing olive oil as well. After the strong frosts of 1956, destroying almost all olive groves, Domaine du Pesquier was restructured. The vineyards and the wine became an important part of it, but it was only in 1971, when Gigondas obtained its proper AOC status, that wine became the leading product of the domaine.

    Raymond Boutiere started selling the first Cuvee of the domaine in 1965, still under a Côtes du Rhône Villages label; together with his son Guy, he's the one who gives a real incentive for the development of the estate.

    Nowadays, Guy and Mathieu Boutiere cultivate some 24 hectares of vines (17 hectares in AOP Gigondas, 1 hectare in AOP Vacqueyras, 2 hectares in AOP Côtes du Rhône, 4 hectares in Vin de Pays de Vaucluse), respecting terroirs and traditions. They only produce red wines.

    Cotes du Rhone

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    Typically though if as a baby Chateauneuf-du-Pape, the term Cotes du Rhone actually doesn’t merely apply to the flatter outskirts of that and other more major southern Rhone appellations, it also includes the fringes of well-respected northern Rhone appellations. White can be produced under the appellation name, but very little is actually made.

    The region offers some of the best values in France and even some first-rate and age-worthy reds. Red varieties include most of the Chateauneuf-du-Pape varieties like Grenache, Syrah, Mourvedre, Cinsaut, and Counoise, as well as Carignan. White grapes grown include Grenache blanc, Roussanne and Viognier, among others.

    Rhône Blends

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    With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

    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, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

    Perfect Pairings

    Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

    Sommelier Secret

    Some regions like to put their own local spin on the Rhône red 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, Zinfandel, or even Tempranillo make an appearance.

    LAU2727607_1998 Item# 46631