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Michel Gassier Cercius Rouge 2010

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • RP93
14.5% ABV
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3.7 15 Ratings
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3.7 15 Ratings
14.5% ABV

Winemaker Notes

Cercius is a profound ruby color. The nose is intense and complex, with aromas of dark berries, licorice, and garrigue herbs. Opulent and velvety, without being heavy, this wine's fruity finish has an aerial expression of ripe tannins.

Pairs well with various meats and cheeses including wine-braised beef, raviolis with cepe mushrooms, roasted duck, veal chops with radicchio, white beans, grilled leg of lamb with thyme and allspice, brie, and for the more adventurous, epoisses, livarot, maroilles, or munster.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Wow, is this an exciting wine! A custom cuvee put together by importer Eric Solomon along with the brilliant oenologist Philippe Cambie and Costieres de Nimes’ up-and-coming superstar, Michel Gassier, this blend of 85% Grenache and 15% Syrah (and there are 5,000 cases for the US) comes from the 70- to 80-year-old Grenache vines on the plateau of Domazan to the south of Chateauneuf du Pape. This sensational wine tastes more like Chateauneuf du Pape than just about any Cotes du Rhone one is likely to find. It is also another example of what looks to be another great vintage emerging from the southern Rhone – 2010. This is one of the greatest Cotes du Rhones I have ever tasted – wonderfully intense, deep ruby with some purple tinges, with a stunning nose of black raspberry liqueur intermixed with sweet cherries, licorice, pepper and Provencal lavender. Round, generous, opulent and heady, this fabulously intense, hedonistic wine should be drunk over the next 3-4 years. Bravo!
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Michel Gassier

Michel Gassier

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Michel Gassier, , France - Rhone
Michel Gassier
In the northern Vaucluse, on the right bank of the Rhone river lies the village of Visan where the legendary mistral winds of Provence sweep over the vines. The Latin name for these north-northwest winds is CERCIUS – the defining feature and raison d'etre for partners Michel Gassier, Philippe Cambie and Eric Solomon to launch this new project. Between the brisk winds and an elevation of 400 meters, the grapes' freshness is protected and then preserved during vinification in concrete tanks.

Trentino-Alto Adige

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A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino. Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of large volumes of wine made from non-native grapes. There is a significant quantity of Chardonnay and Pinot Grigio produced here, and Merlot is common as well.

The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) is more focused on smaller-scale viticulture, and greater value is placed on local varieties, though international varieties are widely planted as well. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are planted at extreme altitude on steep slopes to increase sunlight exposure. Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed Schiava, in addition to some Pinot Nero. The primary white grapes are Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Blanc, as well as smaller plantings of Sauvignon Blanc, Müller Thurgau, and others. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot Grigio in Italy is made here.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

CVF104147_2010 Item# 112750

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