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It was in 1737 that for the first time the letters CDR appeared on barrels of Côtes-du-Rhône wines. The then well-known port of Roquemaure, along the Rhone river, was their commercial cradle. The making of this wine features a long period of maceration. Both its nose and palate are of great intensity. The nose reveals notes of morello finely tinged with vanilla. The palate, round and powerful, carries a light woodsy touch (due to one year’s maturing in barrels). A promising wine, to be discovered in one or two years together with meat in a sauce (p. 1110 of the 2012 Hachette Guide).)
Assemblage
Made from 60 % Grenache plus Syrah.
Terroir
Argillocalcareous subsoil topped with small pebbles and gravel.
Vinification
The must is macerated for at least twenty-five days for extraction, with stringent temperature control, and daily pumping over or racking off. The Syrah is matured for twelve months in tuns and barrels already used for a previous wine.
Dégustation :
Colour: deep red with violet hues.
Nose: liquorice, vanilla, red fruits.
Palate: the initial feel is ample, with marked tannins that remain smooth and silky. The texture is fine. A wine that remains well-balanced throughout tasting. It could be described as fruity, dense and elegant.
Accords mets/vins :
Grilled cut of beef in sauce. Serving temperature 16°C.
