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Pierre Dupond La Renjardiere Cotes du Rhone Rouge 2013

Rhone Red Blends from Cotes du Rhone, Rhone, France
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    Winemaker Notes

    Refined and structured, this Cotes du Rhone seduces the senses with red fruit aromas that intertwine with hints of pepper and spice. A vibrant acidity and well balanced tannins consume the palate with layers of fruit that linger on the finish.

    Critical Acclaim

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    Pierre Dupond La Renjardiere

    Pierre Dupond La Renjardiere

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    Pierre Dupond La Renjardiere, Cotes du Rhone, Rhone, France
    The esteemed Dupond Family's roots and knowledge of the wine industry run deeply in Burgundy and the Rhône Valley, dating back five generations to the 1860s. In 1880 Joanny Dupond established the La Renjardière vineyard, which is situated in the area north of Chateauneuf du Pape. The 309 acre vineyard was originally a forest of oak trees that was called La Renjarde. Joanny cleared the area by hand and personally planted the vines, renaming the vineyard La Renjardière. Fifth generation and current proprietor, Hervé Dupond, oversees the family business. Each year Hervé selects the best possible plots to ensure his wines have the utmost quality. A traditional method of winemaking is practiced to ensure wines produced are reflective of the land.

    Cotes du Rhone

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    Typically thought of as a baby Chateauneuf-du-Pape, the term Côtes du Rhone actually doesn’t merely apply to the flatter outskirts of the major southern Rhône appellations, it also includes the fringes of well-respected northern Rhône appellations. White can be produced under the appellation name, but very little is actually made.

    The region offers some of the best values in France and even some first-rate and age-worthy reds. Red varieties include most of the Chateauneuf-du-Pape varieties like Grenache, Syrah, Mourvedre, Cinsault, and Counoise, as well as Carignan. White grapes grown include Grenache blanc, Roussanne and Viognier, among others.

    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.

    STC134522_2013 Item# 143428