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Pierre Henri Morel Cotes Du Rhone Villages Signargues 2009

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • WE91
  • RP91
  • WS90
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Winemaker Notes

Very deep garnet-red, almost black color. The nose is full with aromas of very ripe black fruit. It is gourmand with liquorice aromas and a spicy finish.

Critical Acclaim

WE 91
Wine Enthusiast

Morel, the general manager at M. Chapoutier, also has his own label, which includes this very attractive wine from Sign­argues, the southernmost villages appellation of the Cote du Rhone. It's full bodied and ripe without being flabby or unstructured, delivering blueberry and blackberry fruit, peppery spice and a long finish that reverberates with fruit and an espresso note. Editors' Choice.

RP 91
The Wine Advocate

A real sleeper of the vintage is Morel's 2009 Cotes du Rhone-Villages Signargues. This dense plum/ruby wine exhibits loads of raspberry and black cherry fruit, medium body, and plenty of spice and earth.
Range: 89-91

WS 90
Wine Spectator

A pure and very silky wine, with a gorgeous mix of damson plum, raspberry, black cherry and plum fruit, laced with graphite and black tea and followed by a long, incense-tinged finish.

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Pierre Henri Morel

Pierre Henri Morel

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Pierre Henri Morel, , France - Rhone
Pierre Henri Morel
Pierre-Henri Morel has a true passion for food, wine and the great terroirs from his native region, the Rhone Valley. He started to work with world-renowned winemaker Michel Chapoutier in 2000 and has been deeply involved in the management of the winery ever since. In 2007, Michel Chapoutier proposed a new venture to Pierre-Henri: they decided to join forces and purchase a vineyard in the prestigious “Pignan” area in Chateauneuf du Pape. This four-hectare vineyard features old Grenache vines. It offers truly outstanding terroir with the potential to make an extremely elegant Chateauneuf du Pape.

Pierre-Henri is fascinated by the southern Rhone Valley and the amazing variety of its soils. A few other wines round out the line: Cotes du Rhone Villages "Laudun" and "Signargues," from the right bank of the Rhone facing Chateauneuf du Pape, are outstanding values, and a Gigondas, made from plots located on high-altitude terraces made of alluvial soils that endow the wines with terrific freshness, balance and minerality.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SHR100805_2009 Item# 122215

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