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L'Aventure Cote A Cote 2011

Rhone Red Blends from Central Coast, California
  • RP96
0% ABV
  • RP96
  • RP93
  • JS95
  • JS92
  • RP95
  • RP96
  • RP93
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Winemaker Notes

Ruby in color. Intensely floral nose of violets, jasmine, and soft red fruit. A firm attack of vinous, mineral, citrus and soft, round, red fruit. Brilliant Syrah flavors. Smoky, peppery, toasty finish with cardamom notes. This is an excellent Cote a Cote that will be enjoyed immensely at table.

Blend: 40% Syrah, 38% Mourvedre, 22% Grenache

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
A blend of 40% Syrah, 38% Mourvedre and 22% Grenache aged in half new and half one-year-old barrels, the 2011 Cote a Cote is stunning. Full-bodied and decadent, yet oh so light on its feet and even elegant, it offers classic Paso fruit, smoked meat, chocolate and licorice as well as a seamless feel, sweet tannin and a blockbuster finish. It will have 10-12 years of ultimate longevity.
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L'Aventure

L'Aventure

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L'Aventure, Central Coast, California
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L'Aventure was founded in 1998 by a French winemaker, Stephan Asseo. After Stephan graduated enology school in Burgundy, the Asseo family bought their first estate, Domaine de Courteillac, in the Bordeaux area in 1982. Later, the family purchased additional properties: Château Robin and Château Fleur-Cardinale in Saint-Emilion. Stephan raised these properties to a level of great quality, while managing some other well-established domaines such as Château Guillot-Clauzel in Pomerol and Château Corbin in St Emilion.

Stephan saw in the New World a unique opportunity to expand his experience, while gaining more freedom in viticulture and vinification. He began by looking all over California for land, including Napa/Sonoma and Santa Barbara counties, but it was the terroir and climate of Paso Robles that impressed him the most.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

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.

YAO126271_2011 Item# 126271