" We don't sell the wine without touching the vine "
Mordoree Cotes du Rhone Rose 2014
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Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
Review:
This estate makes brilliant rosé, and the 2021 Côtes Du Rhône Rosé might be the best I've tasted from the vintage. Ripe raspberries, white flowers, and beautiful minerality define the aromatics, and it's medium-bodied on the palate, with a fresh, elegant, almost crystalline-like texture that keeps you coming back to the glass. Seemingly in between a Provencal rosé and a Tavel, it's going to be incredibly versatile on the dinner table. Don't miss it.
-Jeb Dunnuck 92 Points
Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
Review:
"This rosé appears so pretty in the glass with its watermelon hue and presents a refreshing summery nose. Find notes of watermelon slices and yellow peaches sprinkled with sea salt. Think of pairings similar to prosciutto-wrapped melon. This is a solid rosé to enjoy all summer long."
- Wine Enthusiast (May 2023), 91 pts
Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 35 % Syrah, 15% Cinsault, 5% Carignan, 5% Counoise.
100 % destemming, 15 day maceration with a maximum of 30° C temperature
Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.
Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.
Review:
"A very satisfying red Cotes-du-Rhone with plenty of black-cherry fruit and rather fine-grained tannins filling out the expansive palate. Lively acidity lifts the finish nicely. A blend of grenache and syrah with a touch of cinsault. From biodynamically grown grapes with Demeter certification. Drink now."
- James Suckling (February 2022), 90 pts
Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 35 % Syrah, 15% Cinsault, 5% Carignan, 5% Counoise.
100 % destemming, 15 day maceration with a maximum of 30° C temperature
Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.
Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.
Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 35 % Syrah, 15% Cinsault, 5% Carignan, 5% Counoise.
100 % destemming, 15 day maceration with a maximum of 30° C temperature
Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.
Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.
Product Description
Mordoree Cotes du Rhone Dame Rousse Rose 2014 is made from 40% Grenache, 30% Syrah, 15% Cinsault, 10% Carignan, 5% Mourvedre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
Reviews:
A blend of 50% Grenache, 30% Syrah and 20% Consult displays an attractive medium-pink color and aromas of dried cherries. It is elegant on the palate and beautifully balanced, with good acidity and freshness and a long finish. -International Wine Review 91 Points
Clean, crisp and lively, with gorgeous watermelon, citrus blossom, rose petal and hints of minerality all emerging from the glass, the 2014 Cotes du Rhone Rose la Dame Rousse is more fresh and lively than the two Tavel releases, yet certainly doesn't lack for depth, length or flavor intensity. Medium-bodied, juicy, clean crisp, it's one of those few rosés that has the ability to instantly transport you to a seaside village, overlooking the Mediterranean, on a gorgeous summer day. Buy this rocking effort by the case and drink it over the coming year or two. It will be better in a few months and still be drinking beautifully next year as well. Jeb Dunnuck Wine Advocate 92 Points
Winery: Mordoree
The Mordoree Estate
This is arguably the top estate in our Portfolio. Domaine de la Mordoree (woodcock), located in the town of Tavel, in the Southern Rhone Valley, is the most consistent producer of top quality wine in my entire selection. In 1986, the brothers Christophe and Fabrice Delorme decided to dedicate themselves to their passion for wine. They started their own estate with the objective to produce the best wines in each appellation while preserving the environment
The Mordoree Vineyard
The vineyard consists of 55 hectares (135 acres), on 38 different parcels, which provide with a rich, wide range of soils and climates. The soil is a mix of clay, chalk and sand with pebble stones. The improvements at the Domaine have been incredible: new pneumatic presses, new stainless steel vats, new destemmer, new vinification and aging plant, and aging in oak barrels for the top wines. All the grapes are raised by culture raisonnée which is very close to organic viticulture (intervention in the vineyard only when necessary). The yield is reduced in the vineyard by ébourgeonnage (de budding in spring) and vendanges vertes in summer (green harvesting). Oak aging for the top wines in special barrels like “jupille” for 10 months. No expense is spared at this Domaine to achieve quality.
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Praia, which means "beach" in Portuguese, is a smooth and fresh wine with delicate and lovely fruity flavors. Slightly spritzy, it is well balanced and very refreshing.
The region is typical for its unique wines that are fresh and light, combined with a very well balanced acidity. These characteristics result from the region's unique soil and climate, with a strong Atlantic influence that you will identify when you taste it.
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Rinaldi Rose Moscato Pink Bug Juice NV is made from Moscato d'Asti 90%, Brachetto d’Acqui 10%
Alcohol by Volume: 7%
Zone de Production: Ricaldone’s territory on the hills called ‘Bricco Rioglio’ and ‘Valmorana’,and Celle. Average altitude 280 m above sea level, calcareous soil with tufa layers.
Training System: guyot with a cultivation density of about 3000 vines per hectare.
Vinification: manual harvest into crates, usually at the first week of September. Temperature controlled maceration for about 24 hours with mechanic plunging of the cap and pumping over to extract a slight rosé color from the skins. Soft pressing. Settling in steel vats to have a natural clearing of musts. Further temperature and pressure controlled fermentation.
Sensorial Description: this wine, with light rosé color, strikes for its scent of spices and fruits. Its acid freshness suits its sweetness and offers a well balanced wine.
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Rinaldi Red Dream is made from 100% Malvasia
this wine is obtained with a cold maceration (13° C) for 48 hours. We work in this way just to extract the color and the wine scent from the peels.
Then we soft press the grapes and we separate the solid part from the liquid part and we have the juice.
Then we keep the wine at 0 degree Celcius (32 degrees Fahrenheit) temperature and we have a natural cleaning of the must.
When we decide to bottle it the temperature increased at about 17 degrees Celcius, and when we reach 5.5% Alcohol by Volume and the desired atmospheric pressure is obtained, about 2 atmospheres, we block the fermentation with the cold and we filter it again and
finally, we put it in bottle.
The wine is ruby red but not too deep, fruity and pleasant. It's a dessert wine, it is possible to appreciate it at his best if you serve it chilled.
This frothy and fruity red wine delivers flavors of honeysuckle and black pepper. Light, fun and exciting; it’s great for parties and light fare. 100 % Malvasia Nera.
"The non-vintage Rinaldi Red Dream, which comes from 100% Malvasia Nera, has about 7% alcohol, so it is slightly more potent than its two siblings. Gorgeously fresh and frothy, with loads of cherry, honeysuckle, spice box and spring flowers, this is an exciting party wine that is brilliantly packaged, and I doubt a person can be found who would dislike it. However, these wines are meant to be drunk in their exuberant youth, so this one as well as the following two efforts should be consumed over the next 6-12 months."
- Wine Advocate (Issue 201, June 2012), 90 pts
"This Wine is a bit heavier than a bracchetto, but it shares the sweetness, effervescence and low alcohol that make it a delicious dessert wine. The added weight suggests pairing it with desserts that include ice cream."
- Washington Post (February 8th 2012), **
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Marchesi Di Gresy Barbaresco Martinenga Camp Gros Riserva is made from 100 percent Nebbiolo.
Review:
Gorgeous scents of cherry, raspberry, rose hip and white pepper are augmented by leather, tobacco and chalky, mineral flavors in this detailed, complex red, which starts out fresh and inviting, before the dense matrix of tannins puts a lock on the finish. Nonetheless, this has length, harmony and stellar potential. Best from 2025 through 2043. 663 cases made, 50 cases imported.
-Wine Spectator 96 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.
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