Les Vignes Oubliées Coteaux du Languedoc Terrasses du Larzac 2014
60% Grenache, 20% Syrah, 20% Carignan
Critical AcclaimAll Vintages
Les Vignes Oubliées is hard to categorize: though the quality and quantity produced suggest an exacting family estate, it is in fact a sort of boutique cooperative—a self-proclaimed “collective of small farmers.” Clustered around the tiny village of Saint Privat, the terraced vineyards sit at 350 meters altitude, placing them among the region’s highest. Winemaker Jean-Baptiste Granier works closely with four vignerons who entrust their fruit to him, ensuring that both sides maintain their stringent standards. The high altitude of the Larzac plateau combines with schist and sandstone soil to give unusually fresh, delicate wines with silky tannins that also have garrigue aromas and great generosity characteristic of the Languedoc.
A catch-all phrase for the important wines of the Languedoc not otherwise allocated to another sub-appellation, Coteaux du Languedoc was elevated to AC status in the 1980s.
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.
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.
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.