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Flat front label of wine
Flat front label of wine

Laboure Roi 2003 Les Sangliers Shiraz Reserve 2000

Syrah/Shiraz from France
    0% ABV
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    Winemaker Notes

    Shiraz is a dark-colored grape well suited to warm climates like the Midi, producing rich, powerful, purple-colored wine with a blackberry spicy aroma and concentrated fruit flavor. It is at its most pwerful and intenst in the Northern Rhone, while in the Languiedoc-Roussillon it is altogether softer and more immediately attractive. Vins de Pays are best drunk young to appreciate the fruit.

    Production Area
    Wines taking the name Vin de Pays d'Oc may come from any of the four departments that make up what is known as Le Midi: the Gard, the Aude, the Herault and the Pyrenees Orientales. As a wine region the area, also referred to as the Languedoc-Roussillon is one of the oldest in France, having been planted by the Romans. For most of the 20th century the region produced vast quantities of very common wine, and it was only with the creation of Vins de Pays in 1973, an appellation that encouraged the promotion of good regional wine from all parts of France, that the area began to attract investment both in veineyards and wineries. By the mid-1980s, the success of varietally labelled wines from the New World persuaded growers to plant the noble grape varieites of Bordeaux, Burgundy, the Loire and Rhone Valleys in the Midi with increasing recognition. The Vins de Pays d'Oc represents around three-quarters of the total of all French Vins de Pays, with an average annual production of one billion bottles. Laboure Roi's production of Shiraz averages 1,000 cases.

    Grape Varieties
    Shiraz

    Vinification
    Grapes are machine harvested and brought to the winery to be de-stemmed to avoid any harsh vegetal flavors coming from the stalks and then cooled to allow gentle color extraction to begin. The alcoholic fermentation then takes place in tanks at a controlled temperature, with the juice being pumped over once a day to increase color and flavor. After the malolactic or secondary fermentation, the wine will spend 4-6 months in tank before bottling.

    Color
    Purple red

    Bouquet
    Blackberry, black currant, spicy

    Taste
    Ripe berry fruits, natural jammy sweetness

    Alcohol
    12

    Serving Suggestions
    Serve usually at 65 Farenheit, but cool down to 60 Farenheit on warm days. Drink with cold cuts, all barbequed meats, pasta, poultry, pork and game.

    Critical Acclaim

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    Laboure Roi

    Laboure Roi

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    Laboure Roi , France
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    Armand Cottin acquired Laboure-Roi in 1974. From its start in 1832, the small yet prestigious Burgundy negociant house--established in Nuits-Saint-Georges by Messrs. Laboure and Roi--had been firmly rooted in the local winemaking community, enjoying an excellent reputation for its high quality wines.

    Under the leadership of Armand and his brother Louis who later joined him, Laboure-Roi has become what is today the third largest source of Burgundy wines.

    A key element in the transformation and continued success of Laboure-Roi is the Cottin brothers' readiness to embrace progress, supported by their extensive investment in state-of-the-art technology. The Laboure-Roi winemaking facility in Nuits-Saint-Georges is indisputably one of the finest in Burgundy. The winery, which boasts a cellaring capacity of 2,000 barrels, supplements the house's historic cellars. Dating back to the 16th century, the ancient cellars are still used today for the storing and aging select bottles.

    Laboure-Roi pioneered the concept of presenting single estate wines under each respective domaine's label. Laboure-Roi's staff of five winemakers provides these growers with ongoing guidance to ensure that each individual wine meets the house standards of quality and reflects the unique characteristics of its respective terroir.

    Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—soil type, elevation, slope angle and mesoclimate combine to produce resulting wines that convey a sense of place. Accordingly, most French wine is labeled by geographical location, rather than grape variety. So a general understaning of which grapes correspond to which regions can be helpful in navigating all of the types of French wine. Some of the greatest wine regions in the world are here, including Bordeaux, Burgundy, the Rhône, and Champagne, but each part of the country has its own specialties and strengths.

    Pinot Noir and Chardonnay, are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades. The same varieties, along with Pinot Meunier, are used in Champagne. Of comparable renown is Bordeaux, focused on bold, structured red wines made of blends of Cabernet Sauvignon, Merlot, Cabernet Franc including sometimes a small amount of Petit Verdot or Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon. The Rhône Valley is responsible for monovarietal Syrah in the north, while the south specializes in Grenache blends; Rhône's main white variety is Viognier.

    Most of these grape varieties are planted throughout the country and beyond, extending their influence into other parts of Europe and New World appellations.

    Syrah/Shiraz

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    Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

    In the Glass

    At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

    Perfect Pairings

    Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

    Sommelier Secret

    Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

    SOU118150_2003 Item# 86718