Segries Clos Jean Alesi Cotes du Rhone Rouge is made from 1/3 each of Grenache, Syrah and Mourvèdre.
This wine was originally called Segries Lanzac Clos Hermitage Cotes du Rhone Rouge
This 3.5 hectare vineyard, located in the famous “Quartier de la Chartreuse de Villeneuve-les-Avignon”, has been owned by the Formula 1 race car driver Jean Alesi since 1995. It is managed by Château de Ségriès.
This wine is a blend of 33% Grenache, 33% Syrah, and 33% Mourvedre sourced from 40-year-old vines. It was fermented in concrete vats then aged for nine months in 5% new oak barrels. The wine is a very grapey color in the glass. There is a light nose of tightly packed black fruit, dried herbs, pepper, and licorice. In the mouth there are tight-grained blue fruit, fine, powerful tannins, and a little strawberry flavor breaking loose. With air the wine reveals pencil and pepper flavors along with the structure for aging.
Yield: 40 hl/ha
Age of the vines: 40 years.
Vinification: 21 days skin maceration in temperature controlled concrete vats
Ageing: 9 months oak aging -5% new French oak from Seguin Moreau cooper and 95% of 1 year old barrels.
Delicious with roast meat, grilled vegetables, strong cheese and chocolate desserts.
Segries Cotes du Rhone Rouge is made from 50% Grenache, 30% Syrah, 10% Cinsault, 10% Carignan
This fresh and vibrant Napa Valley Cabernet Sauvignon is brimming with aromas of blackberry, mulberry, cassis, and violet. On the palate, bright flavors of cranberry, red plum, cherry, and lavender are intertwined with supple tannins, balanced acidity, and a long, smooth finish.
Review:
Seductive oak spices and a plush mouthfeel come with abundant red and black fruits in this full-bodied, appropriately tannic wine that needs time to reach its full potential. Pine and rosemary accents merge nicely with the blackberries and blueberries. Best from 2028–2038.
-Wine Enthusiast 94 Point
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Yield: 40 hl/ha / Age of the vines: 40 years.
This 3.5 hectare vineyard, located in the famous “Quartier de la Chartreuse de Villeneuve-les-Avignon”, has been owned by the Formula 1 race car driver Jean Alesi since 1995. It is managed by Château de Ségriès.
The wine is made of 1/3 each of Grenache, Syrah and Mourvèdre.
Vinification: 21 days skin maceration in temperature controlled concrete vats, 9 months oak aging -5% new French oak from Seguin Moreau cooper and 95% of 1 year old barrels.
"It’s more expensive than the $25 cut off for this article, but I have reviewed it in the past and I’m sure it will be reviewed in The Wine Advocate in the future, but the 2011 Clos de l’Hermitage Henri de Lanzac (the proprietor of Segries) is a Cotes du Rhone that is beautifully powerful, rich and full. The 2011 is more drinkable than most vintages at a similar age. From a vineyard owned by the Formula One race car driver, Jean Alesy, it is an equal part blend of Grenache, Syrah and Mourvedre. I rated it 90."
- Robert Parker's Wine Advocate (Issue #208, August 2013), 90 pts
The Chateau de Segries Estate
In 1994, Henri de Lanzac, cousin of Christophe Delorme from Domaine de la Mordoree, purchased the Domaine and began to improve the quality of the wine. "Segries" in provencal means "water spring". This family owned and operated winery is located in Lirac and produces some of the best values in my portfolio. They produce the following A.O.C. wines:
* Tavel Rose
* Cotes du Rhone Rouge
* Lirac Rouge
* Lirac Blanc
"An old Lirac estate with recent signs of revival under the new owners; the reds are medium weight, good to drink inside six years; charming Tavel." - Anthony Dias Blue's pocket guide to wine 2006
"A super value treasure trove in the southern Rhone, Segries is a large estate of 109 acres brought back to life over the last decade by Henri de Lanzac. The wines continue to go from strength to strength."- Wine Advocate (#178, Aug. 2008)
"Over the last fifteen years, this property has been transformed into one of the better value producers in the Cotes du Rhone. The old, oxidized, vegetal offerings have been replaced with classic examples of Provencal wines that are fresh and fruity with ripe tannins." - Wine Advocate (#190, Aug. 2010)
"The new releases from proprietor Henri de Lanzac are all impressive." - Wine Advocate (#195, June 2011)
"This has been a reliable producer of terrific values in the Cotes du Rhone (and for their Tavel rose) for a number of years, and they have once again done an admirable job." - Wine Advocate (#201, June 2012)
The Chateau de Segries Vineyard
The Domaine Chateau de Segries owns 44.5 hectares of vineyard land (108.91 acres), all in old vines, 30 hectares in one piece alone:
- 7 ha (17.30 acres) in Tavel, on limestone, pebble stone, sand and clay based soils.
- 30 ha (74.10 acres) in Lirac, on clay and limestone based soils.
- 4 ha (9.88 acres) in Cotes du Rhone.
- 3.5 other ha (8.65 acres) in Cotes du Rhone for the "Clos de l'Hermitage"
Many of the vines date back to 1925, and were planted by the former owner Count de
Hall Wines The Kathryn Hall Cabernet Sauvignon is made from 96% Cabernet, 4% Merlot.
The 2017 Kathryn Hall is deep, dark ruby in color and elegantly balanced with layered aromas of concentrated blackberry, freshly turned earth, and a hint of warm, spicy oak. The palate is fruit-forward with underlying notes of rich cocoa and leather. Layers of black fruit, nutmeg, cassis and brooding earthy notes are abundant. Supple, seamless tannin abounds, and the wine finishes with an incredible dark fruit feed-back that lasts several minutes.
Review:
The 2019 Cabernet Sauvignon Kathryn Hall is a blend of 95% Cabernet Sauvignon and 5% Merlot, brought up mostly in new barrels. It’s a killer bottle of wine offering lots of ripe black fruits intermixed with savory herbs, melted chocolate, and tobacco. Medium to full-bodied on the palate, it shows the lush, round, velvety style of the 2019 vintage and is already impossible to resist. It’s going to evolve for 15+ years if well stored.
-Jeb Dunnuck 95 Points
Lismore Estate Reserve Viognier is made from 100 percent Viognier.
This a Greyton WO.
Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.
Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.
Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.
The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.
Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:
- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.