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Cazaux Gigondas Tour Sarrasine 2016

ID No: 445812
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 93 Points
Country:France
Regions:Rhone
Gigondas
Grape Type:Grenache
Winery:Clos des Cazaux
Product Description

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Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.

Intense, persistent red and dark fruit aromas. Raspberry,  pepper and spice flavors. Silky tannins.
Enjoy with game meat or strong cheeses.

Review:

"From a bottle in US and showing even better from bottle than barrel, the 2016 Gigondas Tour Sarrasine (70% Grenache and 15% each of Syrah and Mourvèdre brought up in tank) offers a spicy, pine forest, pepper, and earthy red and black fruit-driven profile. Medium to full-bodied, rounded, and incredibly sexy and opulent on the palate, it has a wealth of fruit, beautiful purity, and a great finish. It has the relatively approachable style of the vintage yet given its depth and density, it’s going to evolve nicely for 10-12 years."

- Jeb Dunnuck (September 2018), 93 pts

Winery: Clos des Cazaux

The Domaine Le Clos des Cazaux Estate
The Domaine was founded in 1905 by Gabriel Archimbaud and is now run by Maurice Vache and his two sons Jean-Michel and Frederic. The Archimbaud and Vache families are among the oldest ones in Vacqueyras. The oldest part of the property dates back to the 12th century and belonged to "Les Chevaliers de l'Ordre des Templiers" (the Templar Knights). An ancient Moorish Tower sits on the property, the Tower of Sarrasine in ruins.

The Domaine Le Clos des Cazaux Vineyard
The estate spreads over 40 hectares (98.8 acres) of vineyard land: 
- 25 ha in Gigondas. The quality of the soil is outstanding and the sun exposure is optimal due to the special location of the vineyard, surrounded by the rocky massif of the "Dentelles de Montmirail", upon which is built the Sarrasine tower.
- 15 ha in Vacqueyras, on sandy-clayey and sunny slopes.
The vineyards are planted to 60% Grenache, 30% Syrah and 10% Mourvedre. The vines are 40-50 year old. The annual production is 8,800 to 10,000 cases. The average yield is 28 hl/ha.
The vines are cultivated with utmost respect to the environment. Only Bordeaux mixture (antifungal agent consisting of a solution of copper sulfate and quicklime) and sulfur is used in the phytosanitary (pertaining to the health of plant) and vineyard treatment. At all times, the vineyards are manually tended, including manual harvest. To ensure optimal quality, only the best grapes are selected during a green harvest in Summer which eliminates at least 20% of the production.
Each grape variety is picked at its optimum maturity and vinified separately. Syrah is usually harvested first, followed by Grenache and then Mourvèdre. The whole clusters are placed into specially equipped bins having a  screw in the bottom that allow the grapes to fall into the tanks without any crushing. This near carbonic fermentation period depends on the grape varieties and the conditions. When the fermentation is complete, the varietal wines are blended together (typically in November).
The maturation takes place first in stainless steel tanks for the juice to settle, then in concrete or enamel tanks. The wines mature in the cellars for at least 2 years before bottling. There is no fining, and only a light filtration to limit the natural deposit on the bottle.

 

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A deep powerful Gran Reserva from one of Rioja Alavesa’s most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Rich ruby red color. Intense and concentrated on the nose with warm, fresh notes of chocolate and cocoa. The barrel is present with notes of toasted wood, peat and smoke with spicy and black fruit touches. It is potent on the palate and shows nerve and good structure, an expression of wines from great vintages.

 


One of the standouts in this report is the 2011 Rioja Gran Reserva, which is primarily Tempranillo blended with 5% Graciano. Aged two years in French and American oak followed by three years in bottle, it has a thrilling bouquet of spiced cherries, cedarwood, licorice, and graphite. Medium to full-bodied, incredibly elegant and seamless, it still has ample fruit and a big mid-palate, all pointing to it evolving gracefully for 15-20 years. Count me in as a fan. -Jeb Dunnuck 95 Points


 95 Points
Pago de Carraovejas Ribera del Duero 2016

Pago de Carraovejas Crianza Ribera Del Duero 2016 is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero 2015 vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

As Pedro Ruíz, the owner says - "We have been working intensively in the area for years and we feel that our vineyard has reached an extraordinary maturity stage. The 2015 vintage, tasting after tasting, showed a clear increase in concentration and expression, as well as the freshness and elegance that we were looking for. It was the moment".
Made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot, aged in oak barrels for 12 months, the wine offers floral notes, blackberry and blackcurrant aromas, hints of spice. Round, silky and flavorful on the palate, soft tannins, and a significant aging potential.

Pago de Carraovejas Crianza Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.


 


Alain Jaume Ventoux Les Gelinottes 2017

Alain Jaume Ventoux Les Gelinottes is made from 50% Grenache and 50% Syrah

The colour is intense, purple-tinged garnet. The aromatic range of the nose goes from fresh berries to black fruit (blackcurrant, blackberry). The palate is full-flavoured, with very soft tannins and aromas of the fruit already mentioned. This is a gorgeous style of wine, fruity driven, for every day drinking...anytime !

Soil types
The wine is produced from hilly vineyards that are mainly planted on sandy and clay soils. They are located on the East side of the Rhone valley, in the Vaucluse area. Welcome to the foothills of the well known “Mont Ventoux” Mountain.

Winemaking and aging
Stainless steel fermentaion at cool temperature to preserve the fruits and typicity. Bottling 8 months after the harvest.

Goes well with quite a lot of food such as Pizza, Pasta, hamburger, mild cheese or even on its own.

Review:


"The best les Gelinottes I've tasted, the 2017 Ventoux les Gelinottes is a 50-50 blend of Grenache and Syrah. It mixes elements of both grapes, like tar and red raspberries, in a medium to full-bodied wine that's rich and velvety yet juicy and mouthwatering at the same time, finishing on notes of orange zest.- Joe Czerwinski"

- Robert Parker's Wine Advocate (Issue #239, October 2018), 89-91 pts


 

 Wine Advocate: 91
Bellevue Cotes de Bordeaux-Castillon Ce Ma Cuvee 2015

Bellevue Cotes de Bordeaux-Castillon Cé Ma Cuvée is made from 70% Merlot and 30% Cabernet Franc

The wine is made with 70% Merlot and 30% Cabernet Franc. Average age of the vines is 50 years old (everything is between 40 and 60 years old).

Cé Ma Cuvée is a tribute from Michel Lydoire to his 2 daughters:
Cé is for Céline. She is like the Merlot grape varietal. Pleasant and calm.
Ma is for Marina. She is like the Cabernet Franc grape varietal. Tough and with a lot of character.

The color is deep and inky. 
The nose is spicy, fruity and oaky with some nice vanilla and coconut aromas. 
The mouthfeel is complex, with ripe red and black fruit flavors. Some spiciness and integrated oak flavors.

The wine starts as the Vieilles vignes, but some wine is aged in 500-liter American Oak Barrels for 18 months. 
They are using a mix of different toastiness for the barrels. Some high toast and some are medium toast.

This is a fun wine that can be enjoyed with any food, charbroil burgers, grilled vegetables, cheeses ... or even with dark chocolate desserts.

Review:

 2015 Castillon Cotes de Bordeaux Cé Ma Cuvée Céline Lydoire focuses this wine on Bellevue's old Merlot plots, blending in Cabernet franc from southern exposures on gravelly soils. It's her top selection, treated to 18 months in new 400-liter oak barrels; she started making it at the behest of her French customers, who wanted a step up from her cool and refreshing Cuvée Tradition. This is just as cool, but more saturated in its distinctly Castillon fruit flavor—think wild strawberries and blueberries with an earthy mineral undercurrent. That silky fruit gains its supple impression from the new oak, which boosts the textural richness. As I thought about how to score this wine, I found myself writing, "If that were from California, I'd be all over it." Absolutely. But it's also got Castillon limestone clarity. And, it's $27. Buy a case. You won't be sorry -Wine & Spirits 93 Points



 93 Points
Convento Oreja Ribera del Duero Roble 2017

Convento Oreja Ribera del Duero Robleis made from 100% Tempranillo

Deep black plum color with violet tones. Ripe fruit on the nose, mostly blackberries and raspberries, intermingled with hints of spice and leather. On the palate, it is warm, fresh and pleasant with a long finish.

Age of the vines: betwxeen 6 and 16 years old.

Vineyards' location: Comarca de Peñafiel.

Vinification is made in large 20,000-liter stainless steel tanks (200 hectoliters) with automated temperature control.
Fermentation lasted 5 days at 22°C temperature.
Total time for maceration lasted 9 days. 
Malolactic Fermentación was completed during the month of November.
Wine was aged in French Oak barrels for a minimum of 4 months.

 

 

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
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Trouillet Lebeau Pouilly-Fuisse Aux Chailloux 2017

Trouillet Lebeau Pouilly-Fuisse Aux Chailloux is made from 100% Chardonnay.

Tasting Notes: Red juice orange flavors, spices. Ample in the mouth, rich and full, with fresh finish on citrus fruits.

Excellent with poultry and fresh water fish. Delicious also with goat cheeses.