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Rhône Valley

Showing 10–18 of 18 results

  • Gigondas 2013 “Les Racines”, Domaine Les Pallières, 14.5% vol, 75cl

    Gigondas 2013 “Les Racines”, Domaine Les Pallières, 14.5% vol, 75cl

    RR16

    Perhaps the finest estate in Gigondas and certainly one of the finest estates in the Southern Rhône. 25 hectares of vines, with an average age of 65-70 years, sitting in its own elevated hidden bowl, facing north west and surrounded by 100 hectares of wild garrigue.

     

    Originally in the hands of the late Pierre Roux,  Daniel and Frédéric Brunier (of Châteauneuf-du-Pape, Vieux Télégraph fame) purchased the Domaine in 1998. Huge improvements and investments have been made both in the vineyards and the cellars and temperature control. A ring of small fermentation vessels have been installed, both wooden and concrete, so they can pick very small parcels at optimum ripeness. Little new oak is used and the wines are matured in large foudres.

     

    “Les Racines” (the roots) is a cuvée made from very old vines (60 + years), grown around the house at the lower part of the domaine. Here the soils are clay and limestone.

     

    80% Grenache, 8% Syrah, 7% Cinsault &  5% Clairette.

     

    The 15 hectares of vineyards are situated on terraced land from the lieu-dit, “Les Pallières”, located around the winery and cellars (at 250 metres in altitude). The grapes are hand picked followed by a traditional fermentation that lasts for 25-30 days in temperature-controlled cement cuves and wooden vats.

     

    The wine is aged in cuves for 10 months, then in foudres for 7-9 months before being bottled unfiltered.

     

    “It displays the velvety, deep and harmonious expressions generated by old Grenache grown on the finest terroirs. Very high ageing potential.”

    £30.24

  • Gigondas 2012 “Terrasse du Diable”, Domaine Les Pallières, 14.5% vol, 75cl

    Gigondas 2012 “Terrasse du Diable”, Domaine Les Pallières, 14.5% vol, 75cl

    RR15

    Perhaps the finest estate in Gigondas and certainly one of the finest estates in the Southern Rhône. 25 hectares of vines, with an average age of 65-70 years, sitting in its own elevated hidden bowl, facing north west and surrounded by 100 hectares of wild garrigue.

     

    Originally in the hands of the late Pierre Roux,  Daniel and Frédéric Brunier (of Châteauneuf-du-Pape, Vieux Télégraph fame) purchased the Domaine in 1998. Huge improvements and investments have been made both in the vineyards and the cellars and temperature control. A ring of small fermentation vessels have been installed, both wooden and concrete, so they can pick very small parcels at optimum ripeness. Little new oak is used and the wines are matured in large foudres.

     

    “Terrasse du Diable” (Devil’s Terrace) is a blend of 90% Grenache, 5% Mourvèdre and 5% Clairette  from grapes grown on the higher terraces where the vines are an average of 45 years old. The soil is a mix of clay, chalk and volcanic schistes.

     

    The grapes are hand picked from lieux-dits “Poncet”, “Thomas”, “Les Pallières”, and “Terrasse du Diable”. A traditional fermentation that lasts for 25-30 days takes place in temperature-controlled cement cuves and wooden vats.

     

    The wine is aged in cuves for 10 months, then in foudres for 7-9 months before being bottled unfiltered.

     

    Terrasse du Diable,” encompasses the low-yielding vines from the higher altitudes that express great structure and intense minerality”

    £30.24

  • Châteauneuf-du-Pape Blanc 2016, Domaine de la Charbonniere, Michel Maret, 14% vol, 75cl

    Châteauneuf-du-Pape Blanc 2016, Domaine de la Charbonniere, Michel Maret, 14% vol, 75cl

    WR05

    Michel Maret has now been joined by his two daughters, Véronique, helping with the wine making, and Caroline, running the office with Madame Maret.

     

    With 12 hectares of prime vineyard in Châteauneuf-du-Pape and 4.5 in Vacqueyras, this is a serious,  established,  top quality domaine.

     

    Vinification is traditional, in stainless steel and concrete vats, and now open-top wooden fermenters. Elevage is in a mixture of new barriques, foudres and demi-muids.


    There is now a temperature controlled cellar which gives Michel more room and the ability to bottle when he wants and all in one go.


    The Châteauneuf du Pape Blanc, made from Grenache Blanc, Roussanne and Clairette grown on the pebble strewn plateau des Brusquières is now one of the best in the region.

     

    A pale straw colour the nose is very dry with spice and pepper and subdued fruit in the background. The palate is big and rounded with warm textured fruit, poised acidity and a long finish.

    £31.32

  • “Le Télégramme” Châteauneuf-du-Pape 2016, Famille Brunier, 14.5% vol, 75cl

    “Le Télégramme” Châteauneuf-du-Pape 2016, Famille Brunier, 14.5% vol, 75cl

    RR22

    Domaine du Vieux Télégraphe, established in 1891, has been run by the Brunier family for five generations. The estate’s vineyards are situated on the famous “Plateau de la Crau” the stony terrace where there is nothing but “galets roulés”, or rounded stones, as far as the eye can see. This special terroir imparts a highly distinctive minerality to the wines.

     

    Télégramme comes from the younger vines of Vieux Télégraphe, less than 30 years old, and older parcels not located on the plateaux of La Crau or Piedlong. The blend is 80% Grenache, 10% Syrah, 6% Mourvèdre and 4% Cinsault. Ageing is in vats for 10 months followed by foudres for a further 7 months before bottling. The result is a delicious, fruit driven Châteauneuf du Pape which drinks very well in its youth.

    £33.96

  • Condrieu “La Berne” 2017, Domaine Lionel Faury, Chavanay, 14% vol, 75cl

    Condrieu “La Berne” 2017, Domaine Lionel Faury, Chavanay, 14% vol, 75cl

    WR06

    Based in Chavanay, Lionel Faury makes lovely wines and has definitely moved his 17 hectare family domaine to the top of the first division of Northern Rhône growers.

     

    The steeply terraced vineyards are on granite soils and have a south/south east aspect. The grapes (100% Viognier from vines in excess of 35 years old) are hand picked and taken to the winery where they are gently pressed in a pneumatic press to preserve the freshness and character of the fruit. Fermentation is in temperature controlled, stainless steel vats. Ageing is for 11 months with 30% of the wine going into new wood, 30% in 2-5 year old barrels and 40% kept in steel. Regular batonage (lees stirring) adds texture and character to the wine which is only lightly filtered before bottling.

     

    The Condrieu “La Berne”, named after the previous owners of the land and refers to a specific plot where Lionel’s father first planted vines, it is wonderfully elegant & linear whilst maintaining a richness in texture. Pale straw in appearance the nose of the wine is fresh with aromas of white stone fruits, and a hint of citrus and vanilla. The palate is dry but rich and rounded with apricot and subtle peach flavours supported by an elegant acidity and minerality that leads to a long finish.

    £38.46

  • “Piedlong” 2013 Châteauneuf-du-Pape, Famille Brunier, 14.5% vol, 75cl

    “Piedlong” 2013 Châteauneuf-du-Pape, Famille Brunier, 14.5% vol, 75cl

    RR13

    Domaine du Vieux Télégraphe, established in 1891, has been run by the Brunier family for five generations. The estate’s vineyards are situated on the famous “Plateau de la Crau” the stony terrace where there is nothing but “galets roulés”, or rounded stones, as far as the eye can see. This special terroir imparts a highly distinctive minerality to the wines.

     

    The Brunier brothers have produced this special Châteauneuf du Pape from two distinct parcels since the 2011 vintage. It is a blend of 90% Grenache (70 year old vines) and 10% Mourvèdre (50 year old vines).

     

    The Grenache is from the stony Piedlong plateau (full of galets roulés) in the heart of the Châteauneuf appellation, north of the village and the highest point in the production area (128m).

     

    The Mourvèdre comes from the sandy Pignan lieu-dit, east of Piedlong. The wine is aged for 20 months in large French oak foudres and there is no filtration or fining. This is a classic Brunier wine with the mineral expression dominating the character although there is plenty of richness and depth too.

    £38.46

  • Châteauneuf-du-Pape 2013, Château La Nerthe, 14% vol, 75cl

    Châteauneuf-du-Pape 2013, Château La Nerthe, 14% vol, 75cl

    RR17

    La Nerthe can trace its history back to 1561 making it one of the oldest estates in Châteauneuf-du-Pape.

     

    The 90 hectares (225 acres) of Château La Nerthe are certified as “Organic growing” from 1998 by Ecocert  – the French organisation of organic certification.

     

    In recent times, the purchase of the estate by the Ricard family in 1985 has allowed the true potential of this fine property to be realised. Since 2008 wine maker Christian Voeux has been in charge of production with the emphasis on modern, approachable Châteauneuf.

     

    The grape varieties used at La Nerthe are: Grenache 53 %, Syrah 27 %, Mourvèdre 15 % and Cinsault 5 %, from vines with an average age of 40 years.

     

    Traditional fermentation in cement tanks is followed by 12 months ageing in a mixture of oak barriques and much larger foudre.

     

    Garnet red in appearance, the nose is red and black fruits with spice and leather – a really “warm” nose.

     

    The palate is all spicy dark fruits with pepper and fine tannins.

    £39.48

  • Châteauneuf-du-Pape 2015,“Cuvée Prestige”, Roger Sabon, 14.5% vol, 75cl

    Châteauneuf-du-Pape 2015,“Cuvée Prestige”, Roger Sabon, 14.5% vol, 75cl

    RR26

    The Sabon estate has 16 hectares of vineyards in some of the best sites of Châteauneuf – Les Cabrières, La Crau, Courthezon and Nalys, all with the “galets roulés” stones so typical of the area. The vines have a minimum age of 50 years, with 90-year-old vines being used for the Cuvée Prestige.

     

    The wine making is today handled by Didier Negron, the son-in- law of the late Jean Jacques Sabon. The vineyards  are managed by Jean Jacque’s brother Denis and his son Julien.

     

    The fermentation takes place in small cement vats and small stainless steel cuves, with pumping over and a cuvaison which lasts for 20 days at a temperature of between 30° and 34°.

     

    The wine is matured for between 16 and 18 months in foudres (4,000 litre) and used barriques, and receives neither fining nor filtration.

     

    Grenache is the predominant grape blended with a range of other red grapes typical of the appelation  –  Syrah, Cinsault, Mourvedre, Terret, Counoise, Vaccarese and Muscardin.

     

    Deep and brooding, this very complex wine has aromas and flavours of ripe red and black fruit, spices (cloves and pepper), mushrooms, and with age, truffles and old leather.

    We also highly recommend Sabon’s Lirac.

     

     

    £42.24

  • Côte-Rôtie 2017 “Madinière”, Yves Cuilleron à Chavanay, 13% vol, 75cl

    Côte-Rôtie 2017 “Madinière”, Yves Cuilleron à Chavanay, 13% vol, 75cl

    RR10

    Yves Cuilleron took over the reins as the 4th generation vigneron of this top domaine in 1987. He is based in Chavanay, just south of Condrieu, and has built up a formidable reputation in recent years. He now owns and leases over 75 hectares, 8 of which are in Côte-Rôtie.

     

    The steeply terraced nature of the vineyards is such that all work must be done manually. This is very labour intensive but reflects the Domaine’s policy of ensuring that the vines produce the finest fruit possible.

     

    Careful control of the vines vegetative cycle is exercised to maintain quality; a “green” harvest takes place in August to provide the vines with maximum aeration and reduce the risk of disease. Great respect is paid to the soil balance – no insecticides are used and only organic fertilizer, applied sparingly, is used.

     

    For decades, the estate has focused on traditional and simple winemaking. A manual harvest, a careful sorting of the grapes, an alcoholic fermentation made solely from natural yeasts and ageing in wood are the main ingredients of the Cuilleron method.

     

    Yves Cuilleron‘s approach to winemaking is “Make it as simple as possible”. For his reds he ferments in open vats for 3 weeks with pigeage (punching down the “cap”) and regular pumping over followed by ageing in a mix of new and old wood for 18 months.

     

    This wine is from 4 ha of vineyards facing South / South-East, located in the north of the appellation. “Madinière” comes from the name of the stream located at the bottom of the hill.

     

    100% Syrah. Dark in the glass, the nose is full of spice and pepper with soft wood tannins in the background. The palate is round and fleshy with soft tannins and fresh acidity giving the wines length and elegance.

    £49.02