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Domaine la Remejeanne Cotes-du-Rhone Rouge Les Arbusiers 2010

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • WS88
0% ABV
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4.0 1 Ratings
0% ABV

Winemaker Notes

This cuvee is a blend of old-vine Grenache, and Syrah. The grapes are sorted and destemmed before a long maceration in tank (about three weeks), and the wine spends one year in tank prior to bottling. Its substantial color complements powerful aromas of black fruits, berries and spice. It is rich and full-bodied on the palate, with ripe tannins.

Blend: 50% Syrah, 50% Grenache

Critical Acclaim

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WS 88
Wine Spectator
This has a nice racy edge that lets the cherry preserves, blackberry pâte de fruit and plum sauce notes run along, while black tea, licorice snap and sweet spice fill in on the finish.
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Domaine la Remejeanne

Domaine la Remejeanne

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Domaine la Remejeanne, , France - Rhone
Domaine la Remejeanne
Owned by Rémy Klein, this domaine is located in the little-known village of Sabran, nestled in rather dramatic hills divided between forests of green oak and vineyards. The 35 hectares of vineyards are planted at the relatively high altitude of 200 to 280 meters resulting in a cooler climate than Chateauneuf-du-Pape or Gigondas, and endows the wines with a freshness and liveliness not often encountered in the Southern Rhone. Klein is an extremely conscientious winemaker, constantly testing new approaches to improve his wines. As Andrew Jefford writes in The New France (© 2002): “Lengthy extractions, micro-oxygenation…, lees work, malolactic in barrique: all of these are practiced here, but always thoughtfully and never routinely.” Grapes are hand-harvested and sorted on a table de tri, ensuring that only the healthiest fruit makes it into the bottle.

Adelaide

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

FRMREMCDR_2010 Item# 130895

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