Alain Jaume Domaine du Clos de Sixte Lirac 2015
6 bottles with free shipping for: $155.00
12 bottles with free shipping for: $252.00
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Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
Review:
"The 2015 Lirac Clos de Sixte comes from an appellation that shares a similar terroir with Chateauneuf du Pape, yet is located just across the river, on the western side of the Rhone. It’s a serious, large scaled, voluptuous effort that that has lots of ripe tannin, a bid mid-palate and copious amounts of blackberries, black cherries, scorched earth, licorice and roasted herbs. One of the bigger boned and concentrated reds in the lineup, it will have a decade of longevity. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 91-93 pts
The Alain Jaume Winery
Established in 1826 in the Northern part of Chateauneuf du Pape, the Alain Jaume Winery boasts both the exceptional terroir of the Southern Rhone Valley and a long line of dedicated winemakers. Alain Jaume works in accordance with certified organic agricultural practices for both the Grand Veneur and Clos de Sixte vineyards. They strive to let the true terrior be expressed in their wines.
The principal winemaker is Alain Jaume. His sons Sebastien and Christophe are both heavily involved with the winery in sales and marketing and winemaking respectively. The Alain Jaume winery consists of 40 acres in Chateauneuf du Pape, 50 acres in Lirac, and 75 acres of Cotes du Rhone vines. The family produces wines under two labels: Domaine Grand Veneur and Alain Jaume.
In 1320 Pope Jean XXII planted the first vines of Chateauneuf-du-Pape, but it was only in 1360 that the wines of the region first gained fame. Oddly, the wine that gave Chateauneuf-du-Pape its original reputation was the White and not the Red. The white wine was a favorite of Pope Innocent VI. The Domaine dates back to 1826, having been founded at that time by Mathieu Jaume. Since 1979, Alain Jaume has run the Domaine and now has the help of his two sons: Sebastien and Christophe.
"Popes throughout history have liked their juice, and when the papal see moved to Avignon in the 13th century, that juice was Chateauneuf-du-Pape ("the pope's new castle") made from grapes grown nearby in the Southern Rhône. The castle is a ruin now, the papal court long gone back to Rome, but the wines that bear the pope's coat of arms emblazoned on the bottle are still produced more or less according to the long-standing recipe. Not every winemaker uses all 13 of the grapes in the proscribed blend, though. At Domaine Grand Veneur, an estate that dates to 1826, Alain Jaume and his sons Sebastien and Christophe emphasize Grenache blended with Syrah and Mourvèdre."
- Los Angeles Times
"Improved Chateauneuf with very accomplished, stylish reds since the late 1990s; also very good Vacqueyras and Cotes-du-Rhône Villages." - Anthony Dias Blue's pocket guide to wine 2006
"Grand Veneur is one of the most brilliant estates in Chateauneuf du Pape as well as the force behind the negociant wines sold under the Alain Jaume label. Virtually everything they produce has merit. Some of this estate’s 2009 red wines are just hitting the market as they are bottled early to preserve their fruit and freshness. I can’t say enough about the job Alain Jaume’s two sons, Sebastian and Christophe, have done with this estate. The impeccable attention to detail in the vineyards, the meticulous vinification, and the careful bottling benefit every consumer." - Wine Advocate (#190, August 2010)
"Great bargains continue to emerge from Domaine Grand Veneur as well as from their negociant arm of the business, labeled Alain Jaume" - Wine Advocate (#195, June 2011)
"One of the best-run and highest quality estates of the Southern Rhone is Domaine Grand Veneur, now run by the younger generation of the Jaume family, Sebastien and Christophe. The brothers have done a fabulous job taking over for their quality-oriented father, Alain. These are their less expensive wines, but I will follow up later this year with my reviews of their 2010 Chateauneuf du Papes as well as the 2011s, which I have not yet tasted. They have certainly gotten a good start on their 2011 less expensive Cotes du Rhone selections. The Jaumes are some of the finest practitioners of white winemaking in the Southern Rhone and showcase that with their least expensive offerings, which are creative blends that over-deliver." - Wine Advocate (Issue #201, June 2012)
Some wines by Alain Jaume Winery:
- Alain Jaume, Ventoux, Les Gelinottes
- Alain Jaume, Côtes du Rhône Rouge, Haut de Brun
- Alain Jaume, Côtes du Rhône Villages, Rasteau, Les Valats
- Alain Jaume, Vacqueyras, Grande Garrigue
- Alain Jaume, Gigondas "Terrasses de Montmirail"
- Alain Jaume, Lirac Roquedon
- Alain Jaume, Châteauneuf-du-Pape Rouge, Vieux Terron
Any Alain Jaume wines we have in stock are listed below, if you don’t see the wine you are looking for please don’t hesitate to ask for it.
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
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Mordoree Lirac Rouge Dame Rousse is made from 50% Grenache, 50% Syrah
Color: Deep Red
Nose : Red fruits (raspberry, black-current) and flowers (violet).
Palate : Full, rich and ample, long finish, nice concentration.
Aging potential : 7 to 9 years
Surface : 22 Ha. Yield : 40 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk, clay / limestone and sandy with pebble stones. Harvest : by hand Vinification : 100% destemmed , long 30 days maceration with a maximum of 34°C temperature
Pairs well with red meats, grilled meats, game and cheeses.
Review:
"Moving to the reds from Lirac, the estate releases two cuvées: the base la Dame Rousse and the flagship La Reine des Bois. The 2015 Lirac la Dame Rousse is a top effort from this appellation that has classic, mineral-laced aromas and flavors of blackberries, mulberries, crushed rocks, graphite and peppery herbs. Rich, full-bodied and concentrated, it has lively acidity, notable tannic grip and plenty of length on the finish, all suggesting it will evolve nicely. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 90-92 pts
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.
Review:
"Loaded with sweet oak, the 2015 Cotes du Rhone is a full-bodied sexpot, oozing with vanilla, cedar and baking spice. This is plush and velvety on the palate, hugely attractive in its obvious charms, finishing long, layered and rich. I suppose one could quibble with the style, but I found it delicious for drinking over the next 5 years or so. The wine is made at Château Ségriès in Lirac. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #233, October 2017), 91 pts
Keermont Red Blend 2012 is made from 37% Merlot 29% Cabernet Sauvignon and the remainder Cabernet Franc, Syrah and Malbec
Venetian red in colour, this wine exudes complex aromas of ripe cherry, wild berries, and dusty 'fynbos'. The palate has an array of ripe berries, cherry sherbet, crushed herbs and spices. Elegant but firm tannin affords the wine a long dry succulent finish. Drink 2015-2025.
Luis Canas Rioja Crianza is made from 95% Tempranillo and 5% Garnacha
The wines used in the manufacture of Luis Cañas Crianza come from vineyards with a mean age of 30.
Ruby red color. The nose is clean with balsamic notes and a noble wood aftertaste. The palate starts soft, it is velvety in the mouth and has a body with notes of red fruit (raspberries and cherries...). It has a pleasant finish in which the balsamic aftertaste reappears.
It is ideal to pair with meats; red meat, poultry, small game, oily fish, semi-cured cheeses, spicy dishes and hot dishes such as beans or potatoes Rioja style.
Review:
Sweet black fruits and a nice freshness balance bold tannins. Drink now - James Suckling 90 Points
Mas des Capitelles Faugeres Vieilles Vignes is made from 50% Mourvedre, 25% Carignan and 25% Syrah
Deep inky color in the glass. Aromas of raspberry, cherry and hints of vanilla round out the nose. Medium to full-bodied and very well structured with ripe chewy tannins. Flavors of peppery humus, cherry and hints of leather flow towards a lengthy & spicy finish.
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Mullineux Swartland Syrah is 100 percent Syrah
Winemaking:
Hand picked grapes are cooled in our cold room, where after they are crushed and destemmed to tank, and between 20 to 50% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Fermentation lasts from 7 to 10 days, and after fermentation, two to four weeks (also depending on tannin development) skin contact is given. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel. Please decant (or give time!) when drunk young.
Maturation:
11 months, French oak 225L & 500L barrels, and 2000L Foudre. 15% new wood in total.
Tasting Note:
Black pepper, crushed ripe berry, and tobacco aromas linger on the nose. This juice is every bit of full-bodied on the palate. Well integrated tannin gives the wine a silky texture. Flavors of blackberry, herb, and spice layer throughout and into the long silky finish. This is a big wine that can take on another 10+ years of age and will need some serious decanting if consumed early. 30 minutes of decanting will allow the wine to open beautifully.
Review:
Swartland (13.5%) Seven different vineyards on a combination of granite, schist and iron soils make up the blend of this brilliant, textbook Syrah. Running to 35,000 bottles, it has a touch of new oak, wonderful fragrance and perfume, some whole bunch grip and a smoky, brambly mid palate. 2017-23 - Tim Atkins 94 Points
"The 2015 Syrah includes two additional vineyards on granite soils after the 2015, whilst the whole bunch component is back up to 60%. It has a clean and precise bouquet with floral-tinged red berry fruit (red cherry and wild strawberry), nicely focused and developing more intensity with aeration. The palate is very well balanced with crisp acidity, fine structure, much more detail than the 2014 and I think that is down to the higher whole bunch proportion, the sense of energy flowing through on the long finish. Compared to the 2014 Syrah, I much prefer this: more freshness and complexity. - Neal Martin"
- Robert Parker's Wine Advocate (Issue #230, April 2017), 93 pts
