Saint Roch Chimeres 2007
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Robert
Parker
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Varieties: 60% Grenache, 30% Syrah, 10% Carignan
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Robert Parker's Wine Advocate
I reported on the 2007 Cotes du Roussillon Chimeres from his small Maury estate Chateau Saint Roch in issue 83, but now that the wine has been bottled, I want to re-emphasize its amazing quality (not even to mention for the price!) A blend of Grenache with a bit of Carignan from Maury’s schist and chalk with Syrah from high-altitude granite slopes in Saint Paul de Fenouillet, it was fermented and raised in 500-liter barrels and bottled at the very end of last year. Fresh and jam-like layers of black raspberry, rhubarb, and fresh cherry in the nose and mouth are tinged with resinous sage, rosemary, and lavender, while striking top notes of gentian and violet waft from the glass. For all of its saturating sweet ripeness and fresh berry brightness on a silken-textured palate, this also harbors low-toned roast meatiness, while piquant notes of toasted pistachio and almond, black pepper, cherry pit, and herbs keep its long finish far from any danger of succumbing to superficial sweetness. It will be worth following for at least 3-4 years, if not longer.
Winegrowing in and around the Provençal village of Cuers dates back to the 6th century B.C. when Greek settlers planted the first vines. The Romans further developed grape culture here, and to this day the area is still recognized as one of the region’s best terroirs.
Saint Roch les Vignes is not an individual domaine, but rather a modern production facility in Cuers serving most of the family winegrowers in that small hillside village, as well as those of neighboring Puget-Ville and Pierrefeu northeast of Toulon. Built in 1911 with the combined effort and assets of 143 growers, the winery was upgraded with state-of-the-art equipment in recent years and now handles vinification for more than 200 local vignerons. The wines of Saint Roch are held to a higher standard than normal French cooperative wineries, as growers must not only adhere to Appellation Controlee laws, but also meet the quality standards of the Maitres Vignerons de Saint Tropez, who oversee Saint Roch's international sales and marketing. This group consists of seven highly-regarded, limited production Cotes de Provence domaines headed by Edgar Pascaud, proprietor and director of Chateau de Pampelonne.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
An extensive appellation producing a diverse selection of good quality and great values, Languedoc spans the Mediterranean coast from the Pyrenees mountains of Roussillon all the way to the Rhône Valley. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and frequent risk of drought.
Virtually every style of wine is made in this expansive region. Most dry wines are blends with varietal choice strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Macabéo, Clairette, Piquepoul and Bourbelenc.
International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.
The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.