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Louis Bernard Cotes du Rhone Villages 2012

Rhone Red Blends from Cotes du Rhone Villages, Rhone, France
  • W&S90
13.5% ABV
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3.5 65 Ratings
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3.5 65 Ratings
13.5% ABV

Winemaker Notes

Full of flavor, like the fruits in the markets of Provence, with lovely aromas of spices and aromatic plants, our Cotes-du-Rhone Villages have a Southern accent and plenty of character.

It goes well with red grilled or stewed meat, poultry, mutton curry and cheese tray. Try it with exotic cuisine.

Critical Acclaim

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W&S 90
Wine & Spirits
A savory red, this is all seedy raspberry fruit and gravelly minerality, with tannins that pin the flavor to the tongue. It lasts, earthy and austere, a sophisticated country wine for lamb.
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Louis Bernard

Louis Bernard

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Louis Bernard, Cotes du Rhone Villages, Rhone, France
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Since 1976, Louis Bernard has united winemakers of the Rhone Valley in a common project: to devote the best of their wine and savoir-faire to producing great wines. With production throughout the Cotes du Rhone region, Louis Bernard remains dedicated to showcasing the unique characteristics of each terroir while producing exquisite, world-class wines.

La Chartreuse de Bonpas is a medieval fortified convent located near Avignon in the Provence region of France, on the Durance River. According to legend, the area was originally called "Maupas" (bad passage) because it was dominated by dangerous bandits. In the 12th century, a holy man named Sibertius arrived with soldiers, built a convent, and chased away the evil bandits. Thus, the name was changed from "Maupas" to "Bonpas" (good passage) and became known as a safe haven allowing travelers a secure crossing of the Durance River .

Today, this historic monument is surrounded by 45 acres of A.O.C. Cotes du Rhone vineyards and is home to Louis Bernard. Visitors can tour the chapel, stroll in the beautiful French-style gardens, and enjoy wine tasting in the ancient cellar.

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Cotes du Rhone Villages

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An appellation full of some of the most delightful and particularly charming reds, Côtes du Rhône Villages includes the best villages of the greater Côtes du Rhône appellation. The possibility for an appellation promotion exists for every named village but each has to achieve and prove superior quality before an upgrade will be granted. The main ones today are Gigondas, Vacqueyras, Beaumes-de-Venise, Vinsobres, Rasteau and Cairanne.

The Gigondas appellation, while sometimes producing wines with a touch of rusticity, can often rival Chateauneuf-du-Pape. Its elevations are higher and soils richer in limestone. Vacqueyras reds are more concentrated than the more general Côtes du Rhône reds and must be at least one half comprised of Grenache by law. Beaumes de Venise also includes some excellent higher elevation spots for making snappy, fruity and spicy reds but historically the appellation’s esteem came from its fragrant, sweet and golden Muscat de Beaumes-de-Venise.

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Rhône Blends

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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.

Perfect Pairings

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.

Sommelier Secret

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.

LON1LBCVFR312_2012 Item# 128677