Winemaker Notes
Ideals with grilled meats, beef and game.
Professional Ratings
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Wine Enthusiast
This comes off a bit tight and rustic, with astringent notes of black plum and cherry skin, tea leaf, black olive and licorice root. A cigar tobacco accent unfolds on the palate and marries harmoniously with the black-fruit core, while peppery spice lingers through the medium-length finish.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Established in 1948, Fitou is the oldest AOC in the Languedoc; appropriately enough, Greek colonists planted the first vines in France here in the fifth century BCE. Celebrated by Rabelais and served at Louis XIV’s table, Fitou wines have long been prized for their meaty, full-bodied character, their friendliness with food and their aging capacity. As with all quality Languedoc wines, they give great value for money.
This red-wine region is divided into two parts: one on the warmer plains near the sea, the other in the limestone, clay and schist hillsides of the Corbières massif. Heat-loving Carignan provides a briary backbone to Fitou wines, while Grenache adds berry fruit and softens its tannins. Together these grapes must make up 60% of any blend, which are filled out with plummy Mourvèdre along the seaside and brighter Syrah in the hills. In both seacoast and hillside vineyards, the garrigue blends savory herbal character into the wines, which can ripen over the course of years into complex, truly spectacular bottles.