Côtes du Rhône

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Winemaking: Traditional (picking, pressing, alcoholic fermentation). Made from 60% Grenache, 20% Syrah and 20% Cinsault .
Red wine - Ripe, spicy and intense. Very deep colour, dense dark red. Warm, ripe nose, stewed fruit, roasted aromas, spices, Provencal herbs, concentrated and complex. Concentrated powerful attack, full and fleshy, sweet fruit, spices, chocolate, minerals, very rich structure, to chew on. Impressive length.
Our sommeliers recommend: Good to combine with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compô te.