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Domaine La Garrigue Cotes du Rhone Cuvee Romaine 2010

Rhone Red Blends from Cotes du Rhone, Rhone, France
    0% ABV
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    Winemaker Notes

    The Cuvée Romaine boasts a dense purple color along with a bouquet of kirsch liqueur, licorice, and lavender. Full-bodied with stunning depth and richness as well as a long finish.

    Blend: 70% Grenache, 30% Syrah

    Critical Acclaim

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    Domaine La Garrigue

    Domaine La Garrigue

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    Domaine La Garrigue, Cotes du Rhone, Rhone, France
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    Domaine de la Garrigue is one of the oldest estates in the southern Rhone Valley region and is owned by the Bernard family. The family owns one of the most famous restaurants and inns in the area called "Les Florets" which is located on the hillside facing the Dentelles in Gigondas. Fashioning some of the most beautiful bottlings of Vacqueyras, Eric Solomon worked with the property to create a custom cuvee of Cotes du Rhone from de-classified Vacqueyras called "Cuvee Romaine."

    The climate in the Southern Rhone is extremely warm in the summer, with consistent temperatures in the 90's during July and August. This makes rich, full-bodied, and spicy wines. The soil is similar to that of Chateauneuf-du-Pape, with massive rocks called "galets" dotting the vineyards. The old bush vines of Garrigue are planted on these "galets" and for most of the vineyards, there is not soil present to the eye, just rock.

    This property focuses on making wines with minimal manipulation to let the terroir speak through the wines. The old vines of Domaine de la Garrigue were planted in the late 1940's, just after the Germans left the area following the second World War. Before the war, the area was planted primarily to other crops, including sunflowers and tomatoes. However, the Romans were making wine here centuries ago and shipping it hundreds of miles away. Hence, the cuvee name "Cuvee Romaine".

    Cotes du Rhone

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    Typically thought of as a baby Chateauneuf-du-Pape, the term Côtes du Rhone actually doesn’t merely apply to the flatter outskirts of the major southern Rhône appellations, it also includes the fringes of well-respected northern Rhône 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, Cinsault, 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 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.

    IPOEC5337_2010 Item# 113303