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Colline Saint Jean Vacqueyras Vieilles Vignes 2016

ID No: 445805
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 94 Points
Country:France
Regions:Rhone
Vacqueyras
Grape Type:Grenache
Winery:Colline St-Jean
Product Description

Colline Saint Jean Vacqueyras Vieilles Vignes is made from 80% Grenache and 20% Syrah.

This wine has a deep purple color, with an intense nose of ripe black fruits, plum, brandied cherries, and chocolate. In the mouth, the wine has rich flavors of black fruits. It is meaty, well-structured, and the tannins are round and elegant.

The juice is aged in concrete tanks for 18 months. The lack of oak helps to frame in the bright and defined dark berry flavors of the old vine grapes. I can not recall another red wine that displays this depth yet displays on the palate with such refreshing acidity.

Vieilles Vignes means old vines.For this specific wine, the age of the vines are comprised between 85 and 110 years old.

Traditional method. Manually picked. Harvest carefully sorted and 100% destemed. Maceration with skins during 20 days in cement vats. Large work of pump over to push the cap.

Red meat, game, white meat, poultry, dishes in sauce, cheese, chocolate dessert.

Review:

"The old vine cuvee from this estate is flat out awesome. Based on 80% Grenache and 20% Syrah that was all destemmed and aged in tank, it boasts a deep, layered, full-bodied profile as well as awesome notes of black fruits, black olives, melted licorice, and obvious minerality. It’s deep, richer, and blacker fruited than the base cuvee and is unquestionably one of the gems in the terrific appellation. It should drink nicely for over a decade."
- Jeb Dunnuck (September 26th 2018), 94 pts

 

Winery: Colline St-Jean

The Domaine St-Jean Estate
Located in the middle of the Cotes du Rhone, in the village of Vacqueyras, at the foot of Dentelles de Montmirail, Domaine de La Colline St. Jean has been a family-owned property for several generations.

The Domaine St-Jean Vineyard
They have 35 ha of vineyards in Vin de Pays du Vaucluse, Côtes-du-Rhône, Vacqueyras, Gigondas and Beaumes de Venise. Roland Alazard and his son preserve the character and the traditions of wine producers in their Cotes-du-Rhone wines. The hillside vineyards are heated by the sun giving the resulting wine a generous crimson robe, complex flavors and a delicate roundness on the palate.

  • number of hectares in Vacqueyras : 14 ha
  • Number of parcels : 6 parcels
  • Average age of the vines : 50 years
  • Sun exposure : south
  • Soil (terroir) : Clay/Limestone
  • Yield : 28 hl/ha in 2010

Vacqueyras AOC represent 1,690 hectares (4,191 acres), of which only 1,300 hectares (3,224 acres) are planted with vines.
Total production for the entire Vacqueyras AOC is roughly 42,775 hectoliters (474,089 twelve-bottle-case equivalent).

Customers who bought this product also purchased
Alain Jaume Mazane Vacqueyras 2016

Chateau Mazane Vacqueyras Rouge is made from 60% Grenache, 25% Syrah, 15% Mourvedre.

Ages in 30% Aged in oak, 70% concrete vats.

Medium-bodied, pure and elegant. It offers plenty of plum, blueberry, spring flowers and peppery notes. Beautifully textured, enjoy it over the coming 6-7 years.

Pair with with duck (roasted or grilled) as well as any grilled vegetables (eggplant, zucchini).

Soil types
The vineyard stretches over the plateau of scrubland that is ideally located between the terraces of the Ouvèze (tributary of the Rhone) and Dentelles de Montmirail, and constitutes pebbles soil debris of Dentelles de Montmirail and clay.

Winemaking
Traditional winemaking, temperature controlled fermentation.


Review:

"Slightly lighter on its feet, with more red fruits, cassis, garrigue, spice, and subtle minerality, the 2016 Vacqueyras Chateau Mazane stays incredibly light and graceful on the palate and has incredible class. Nuanced, elegant and lightly textured, yet brilliantly concentrated and full-bodied, it's another undeniably delicious, seriously good wine from this estate. The blend is 60% Syrah, 30% Syrah and the rest Mourvèdre and it has a decade of terrific drinking ahead of it."

- Jeb Dunnuck (September 2018), 94 pts

 94 Points
Cazaux Vacqueyras Cuvee des Templiers 2016

Cazaux Vacqueyras Cuvee des Templiers is a  blend of 50% Syrah, 50% Grenache.

Deep color. Intense and persistent red fruits, spice and violet aromas. Intense black cherry, blackberry, blueberry and cherry flavors. Explosive fruit tannins give the sweet, creamy flavors structure and focus, bright and uplifting on the finish.


Enjoy this wine when young with grilled beef and bearnaise sauce, lamb and thyme. After 7-10 years excellent with game meats.

Review:

"The medium ruby/purple-colored 2016 Vacqueyras Les Templiers checks in as an even split of Grenache and Syrah brought up all in tank. Terrific notes of cedary spice, pepper, sous bois, and assorted red and black fruits all give way to a medium to full-bodied, pure, elegant red that has fine tannin and good acidity. It's downright classy and will flesh out with a year in bottle and keep for 7-8 years."

- Jeb Dunnuck (September 2018), 92 pts


 92 Points
Alain Jaume Gigondas Terrasses de Montmirail 2016

Alain Jaume Gigondas Terrasses de Montmirail  is made from 90% Grenache, 10% Syrah.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.

Soil types
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.

Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.


Reviews:
 

"Initial notes of smoke and char fade with aeration revealing layers of decadent black plum and cherry flavors here. This is an intoxicatingly fruity, luscious wine that's balanced pertly by fresh acidity and a crisp mineral undertone. Nuanced by spice and garrigue, it's drinking beautifully already but should improve well through 2030."
- Wine Enthusiast (December 2018, Best of Year 2018 Issue), 94 pts, Editors' Choice

"The 2016 Gigondas Terrasses de Montmirail shows why everyone is excited about the 2016s in the Southern Rhône. A full-bodied, rich and velvety wine, it comes close to being chocolaty and fudge-like without closing that border, instead delivering dark plum and cherry fruit, dusty, earthy notes and savory spice. It should drink well for a decade or more. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 238, August 31st 2018), 93 pts

"The 2016 Gigondas Terrasses de Montmirail from the Jaume family is 65% Grenache and the balance Mourvèdre and Syrah, aged mostly in tank with a small part in smaller barrels. Its deep ruby color is followed by a pretty, elegant, seamless wine that has great notes of red fruits, white flowers, spices, and a limestone-like minerality. Silky and polished, it shines for its elegance and purity."
- Jeb Dunnuck (September 26th 2018), 93 pts


 

 Wine Advocate: 94 Wine Enthusiast: 94
Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone 2017

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:

"Aged for 10-12 months in stainless steel, this has intense juniper and rosemary notes on the very rounded and savoury palate. The tannins are robust but ripe and will need time to settle, and the acidity is fierce. It's very powerful but balanced overall, retaining freshness. An impressive wine with tremendous focus and seething energy. Another excellent vintage for one of the best value wines in the southern Rhône. Drinking Window 2022 - 2028"
- Decanter (November 2018), 94 pts


 94 Points
Ilaria Accordini Amarone Classico 2015

Ilaria Accordini Amarone Classico 70% corvina - corvinone, 30% rondinella - 20 years old vines

Full red color, tending to ruby red. Complex aromatic nuances, that range from black cherry to blueberries, chocolate. A sumptuous expression of ripe fruit, that runs through the mouth with invasive persistence, typical for a great Amarone. The finale closes with sinuous tobacco and new leather notes.

Ideal with boiled, roasted and grilled meat.


Cazaux Gigondas Tour Sarrasine 2016

SALE!

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

 93 Points
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Ottella Lugana DOC Le Creete 2018

Ottella Lugana DOC Le Creete is made from 100% Turbiano (clonal type of Trebbiano di Lugana)

PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc

Golden, warm, intense straw yellow. Immediate exotic notes. It develops in a very pleasant fashion, good mineral impression  Rich, succulent and well balanced for a truly satisfactory mouthfeel. Mineral on the finish with just enough acidity to provide lift and depth. 

FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius