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Bernardins Beaumes de Venise Rouge Cru Cotes Du Rhone 2015

ID No: 444928
Country:France
Regions:Rhone
Beaumes de Venise
Grape Type:Grenache
Winery:Bernardins
Organic:Yes
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Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone 2016

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Review:

"Alive with peppery freshness and herbal bitters, rosemary and thyme. Full-bodied, very fresh and lively on the palate, with sculpted fruit and tannin, and a discreet bitter saline twist on the finish. It's very well balanced, and deeply savoury and herbal. Drinking Window 2019 - 2026"
- Decanter (October 2017), 94 pts


 94 Points
Alain Jaume Cotes du Rhone Rouge Haut de Brun 2015

Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault

The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.

A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.

Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.

Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.

Domaine Les Goubert Beaumes de Venise Cotes du Rhone 1981

All older vintage wines have been purchased from a single collector’s cellar. Pictures can be requested before shipment.

 

Product Description

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.


Winery: Bernardins

The Bernardins Estate
Domaine des Bernardins is a sixth generation family owned estate on the edge of the tiny village of Beaumes de Venise. The owners are Elizabeth Hall (the granddaughter of Louis Castaud) and her husband Andrew Hall.  The area has been populated since the time of the cave dwelling peoples (the name "Beaumes" means caves) who came from the town of Venise which existed near Carpentras. The first Beaumes de Venises granted A.O.C. status was in 1945 with the 1943 vintage.

The Bernardins Vineyard
The vineyards consist of 22 hectares (54.34 acres) in total, 15 hectares of Muscat (which yields 30 hl/ha) and 7 hectares of red grapes (Syrah and Cinsault) for Cotes du Rhone Rouge production.

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Alain Jaume Cairanne Les Travees 2015

Alain Jaume Cairanne Les Travees is made from 65% Grenache, 35% Syrah, 5% Mourvèdre.

Our selected vines for this cuvée are on slopes facing south.
Considered as one of the most famous name under the "villages" category, this part of the RHONE may ask to be up-graded CRU level soon.

The wine delivers an intensive nose, with loads of black fruits.
Starting full and concentrated, with silky tannins, the mouth reveals blackcurrant and a cherry fruit typicity.
It finishes with typical notes of pepper and earth.
Enjoy with roasted lamb or braised or BBQed pork. gpoes also very well with mild cheese, such as brie or camenbert.

Brulesecaille Blanc Grande Reserve 2016

Importer Sale!


Brulesecaille Blanc Grande Reserve is made from 75% Sauvignon Blanc, 25% Sauvignon Gris.

Pale yellow color with a green tinge. Elegant bouquet with notes of citrus and grapefruits. Smoky notes or fresh nuts aromas. Intensive fruity and elegant flavors of citrus lemon, grapefruit, elder-flower, and gooseberries. Fruit-driven fine structured finish with terroir expression, acidity is high enough to maintain the extended finish. 75% Sauvignon Blanc, 25% Sauvignon Gris. Drink over the next 3 years.

Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C. 
Addition of yeast and alcoholic fermentation in casks 400 liters. 
Raised on the lees for 6 months with regular batonnage (stirring of the lees). 
Bottling in april 2017.

Fish, seafood, white meats, fine goat cheeses.

Amaren Rioja Crianza 2013

Amaren Rioja Crianza is made from 85% Tempranillo and 15% Garnacha

The wine is truly attractive, transmitting the finesse and elegance of the Tempranillo and the fresh, delicate fruitiness of the Garnacha. A balanced combination which is far from an excessive complexity, corpulence or over extraction to achieve the goal set by the bodega: to make a “RICH” wine in capital letters. With a nose in which the fruit character with floral nuances and strawberry toffees will stay with you all through its passage through the mouth, where you can sense its power, but with an elegance, enchanting you with its great balance until the long finish with heady notes of red fruit typical of the best garnachas from the Rioja Alavesa.

Only the perfect grapes are used to produce this wine. Amaren Crianza is the pursuit of perfection in all areas: the vineyard, the selection process, winemaking method and ageing.

Made from 85% tempranillo and 15% garnacha from vines with an average age of 35 years, the grapes are selected on a dual sorting table, first a manual check of the clusters and then individual berries. 
Both varieties are harvested, vinified and aged separately to extract their optimum potential and obtain aromatic complexity.
After vinification the wine is cask aged for 12 months in 50% new, American-oak barrels and 50% in French-oak barrels used for a second vintage.
Tempranillo brings to the wine typical finesse, elegance and true expression of the characteristics of the best soils of Rioja Alavesa. Garnacha is the ideal complement that brings notes of red fruits, freshness and delicacy.


Review:

"Deep ruby. Oak-spiced cherry and blackberry aromas and flavors are complemented by a suggestion of mocha that gains strength as the wine opens up. Plush and seamless in style and showing no rough edges. Rich yet lively; a peppery note adds a spicy kick on the back half. Gentle tannins shape the impressively persistent finish, which leaves a hint of bitter chocolate behind. - Josh Raynolds"
- Antonio Galloni's Vinous (May 2017), 91 pts

 Vinous Antonio Galloni: 91
Xavier Vignon Vacqueyras 2012

Tasting Notes:   Purple and ruby notes. Fine and silky nose with subtle notes of raspberry, liquorice and vanilla. Great structure, flexible and round tannins, pleasant smooth, long finish.


Review:

Possessing slightly more texture and depth than the Gigondas, the 2012 Vacqueyras is another wine from this team that shows it terroir beautifully. Ripe, upfront, medium to full-bodied and voluptuous, it gives up beautiful dark berry fruit, violets, licorice and herbs on the nose. It too should drink beautifully over the coming 7-8 years.

This is another impressive lineup from oenolgist Xavier Vignon, who works with the likes of Raymond Usseglio, Le Nerthe, Marcoux and Grand Veneur, to name a few. These are all negociant wines, but they obviously have access to some serious vineyard, and the winemaking is impeccable. Looking at these latest releases, his 2013s buck the vintage stereotype with their ripe, textured profiles, and his 2012s are certainly up with some of the top wines of the vintage as well. In addition, prices remain more than reasonable here. If you haven’t yet discovered these wines, now is a great time. As a side note, I’m halfway through a case of his 2007 Châteauneuf du Pape, with every wine showing brilliantly. These can drink nicely in their youth, yet age beautifully as well. - Wine Advocate 91 Points

 Wine Advocate: 91
Accordini Amarone Classico Le Bessole 2011

Intense garnet color. Black cherry and raspberry aromas. The mouth is full and persistent with a good structure.

Lasting but soft, creamy, full of scent of dried fruits.

Ideal with boiled, roasted and grilled meat.

The grapes are generally harvested in the first two weeks of October. They are laid on racks in single layers to allow a better air circulation. The grapes start to dry out on the fruit and on average, after 120 days, they loose 45% of their weight. The grapes are vinified in the end of February with a long maceration on the skins until the wine reaches an alcohol content of at least 15%. The wine is then refined in kegs before being transferred into barrels. The wine is usually bottled 3 years later.

Review:

"Aromas of ripe raspberry jam, plum, menthol and baking spice lead the nose on this bold red. The dense palate delivers raisin, dried black cherry and licorice alongside assertive, close-grained tannins that grip the finish.- Kerin O'Keefe"
- Wine Enthusiast (Best of Year 2016), 90 pts

 

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Alain de la Treille Touraine Sauvignon Blanc 2017

Our Touraine Sauvignon blanc is crisp and refreshing, with rich, ripe lime and grapefruit aromas. Great elegance with mineral style and despite everything some kind of roundness.

Average age of the vines is 20 years old.

We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes

Wine was slightly filtered before bottling to ensure wine will remain stable.

Ideal for the Aperitif , any cooked fish such as smoked and grilled salmon but also obviously with a Goat Cheese.