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Pierre Henri Morel Cotes Du Rhone Villages Signargues 2011

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • WS91
0% ABV
  • WS90
  • RP91
  • WE91
  • WS90
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4.2 4 Ratings
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4.2 4 Ratings
0% ABV

Winemaker Notes

The 2011 Cotes du Rhone Villages Signargues opens to deep garnet-red color in the glass almost fading to black. In the glass there are flavors and aromas of ripened black fruits and licorice concluding with a spicy finish.

Critical Acclaim

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WS 91
Wine Spectator
An elegant style, with silky texture and pure, unadorned bitter plum, blood orange and singed alder notes all racing along through the rooibos tea-tinged finish, revealing a buried mineral accent.
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Pierre Henri Morel

Pierre Henri Morel

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Pierre Henri Morel, Cotes du Rhone, Rhone, France
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.

Cotes du Rhone

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Typically though if as a baby Chateauneuf-du-Pape, the term Cotes du Rhone actually doesn’t merely apply to the flatter outskirts of that and other more major southern Rhone appellations, it also includes the fringes of well-respected northern Rhone 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, Cinsaut, 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.

SRB101526_2011 Item# 127268