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Mordoree Lirac Rouge Reine des Bois 2014

ID No: 443219
Our Price: $46.00 $40.00
6 bottles with free shipping for: $240.00
12 bottles with free shipping for: $420.00
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 Wine Advocate: 93
Country:France
Region:Rhone
Grape Type:Grenache
Winery:Mordoree
Organic:Yes
Product Description

Mordoree Lirac Rouge Reine des Bois equal parts Grenache, Syrah and Mourvedre

Color : deep dark red, with blueish hints.
Aromas : highly fruity ( raspberry, billberry, blackberry ), floral (violet) and intense with a grilled touch ( coffee ).
Palate : melted and concentrated tannins, full bodied, very long fresh finish.
Ageing potential : 8 to 10 years

Grilled meats, sauce meats, game birds, game rabbits and semi-mature cheeses.

 


Review:

"The 2014 Lirac Cuvee de La Reine des Bois is an incredible effort that transcends the vintage and is easily the wine of the vintage from Lirac. Possessing fabulous purity and elegance, with medium to full-bodied richness, classic notes of crème de cassis, caramelized meats, violets and licorice, sweet tannin and a great finish, I doubt it will be the longest lived example of this cuvée, but man, hats off to the team for this killer wine in a difficult vintage! - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue 227, October 28th 2016), 93 pts

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.

Customers who bought this product also purchased
Grand Veneur Chateauneuf du Pape Vieilles Vignes 2015

Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah

It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.
An outstanding Chateauneuf du Pape which display the best of its terroir.

The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.

Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).


"From barrel, the sensationally rich and concentrated 2015 Châteauneuf du Pape Vieilles Vignes (50% Grenache, 40% Mourvèdre and 10% Syrah aged in concrete tanks and small barrels) is more polished, elegant and seamless, with blockbuster notes of ripe black fruits, crushed herbs, pepper, plums and violets. You almost need a fork to drink this beauty, yet it’s never heavy or over the top, has incredible purity and present, ripe tannin. I followed this bottle for two days and it only got better with air. Châteauneuf du Pape lovers shouldn’t miss it! - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 95-98 pts

 Wine Advocate: 98
Lismore Viognier 2014

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.

 


Review:

“South Africa is still deciding where Viognier does best- and for now, only Lismore in Greyton makes a world class example..”- 94 Points Decanter June 2015

"With just 0.8 hectares in the ground, my only criticism of Sam O’Keefe’s world class Viognier is that there isn’t more of it. Located on a protected, south-facing slope, which contributes to the wine’s freshness and vivacity, it’s a voluptuous, peach and nectarine fruity wine with subtle oak and balancing acidity. The closest the Cape comes to Condrieu. Drink: 2016-19"
- Tim Atkin (September 2016), 95 pts

“Wines of the Year” Tim Atkin South Africa Report 2015

 95 Points
Manoir du Carra Beaujolais-Villages Nouveau 2016

Redolent of strawberries and roses, fragrant and medium bodied. Refreshing, tart finish.

Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.

Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.

Hugl Zweigelt Classic 2015 (liter)

Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases. 
The wine boasts a concentrated color, fruity and spicy aromas, cherry flavors. Full-bodied, smooth and round, the wine is an ideal food companion.

Grand Veneur Chateauneuf du Pape Blanc La Fontaine 2015


Grand Veneur Chateauneuf Du Pape Blanc La Fontaine is made from 100% Roussane.

Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considerated to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.

Best between 1 and 8 years.

 


Review:

"A bigger, richer wine, the 2015 Châteauneuf du Pape La Fontaine Blanc is still aging in barrel and is marginally darker in color than the classic white. Buttered apples, brioche, honeycomb and hint of orange blossom emerge from this full-bodied, concentrated, seriously textured white that has moderate acidity and tons of fruit. It will be interesting to see how this comes together, but it has serious potential. - Jeb Dunnuck"

- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 92-94+ pts

 Wine Advocate: 94
Rinaldi Barbera d' Asti La Bricca 2014

Made from 100% Barbera d'Asti.
"Bricca" means the top part of the hill. (see picture of the vineyards)
The soil is calcareous with tufa layers.
The average age of the vines is 30 years.
Vinification in stainless steel at 30 C° under temperature controlled conditions. There is a 5-6 days maceration period on the skins to extract as much color as possible. After the malolactic fermentation is completed, the wine is aged for about 8 months in new barriques of 225 liters before bottling.
La Bricca is a deep ruby red colored wine with violet hues. The bouquet is vinous and intense with ethereal aromas (typical of the Barbera grape) and scents of ripe fruit and spices. The wine is full bodied with very pleasant silky tannins. Long and harmonious with a good ageing potential.
Food pairing: meat dishes, cheese and charcuterie.
Serving temperature: to appreciate the wine at its best, the bottle should be left at least 24 hours at room temperature and opened 1 hour before serving.

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Organic/Free Shipping


Marcassin Sonoma Coast Chardonnay 2013

Marcassin Sonoma Coast Chardonnay is made from 100 percent Chardonnay. 


The 2013 Chardonnay Marcassin Vineyard may be even better. Notes of caramelized citrus, hazelnut, apple blossom, lemon oil and orange marmalade are all present in this wine of dazzling aromatic and flavor dimension. It is full-bodied, again shows some wet pebbles (which I equate with minerality), vibrant acidity, and no real evidence of any oak. Much like the 2012, the finish goes on for 45+ seconds. This is another killer Chardonnay from Helen Turley and John Wetlaufer. -Wine Advocate 100 Points

What an extraordinary tasting this was at the Marcassin winery just north of Santa Rosa in Sonoma County. Just when you think the duo of Helen Turley and John Wetlaufer can’t make greater wines, they bowl over the taster with an array of exquisite quality that really must be tasted to be believed. Marcassin was probably California’s greatest Chardonnay after the famous Chalone winery fell from the pinnacle and onto hard times in the 1980s (and it has yet to rebound). Moreover, Marcassin set the bar for great Pinot Noir as well. And while both their Chardonnay and Pinot Noir have many competitors these days (from the likes of Harford Court, Mark Aubert, Kistler, Kongsgaard, DuMol, Thomas Brown, Peter Michael, Martinelli and Luc Morlet, to name a few), John Wetlaufer and Helen Turley remain the reigning geniuses of these two varietals in California. Certainly, their meticulous attention to detail in both the vineyard and in the winemaking and élevage account for the quality, but they were among the pioneers who saw the unlimited potential from the Sonoma Coast, now a relatively crowded neighborhood. This was a remarkable tasting that simply blew me away, and I have been following their wines since the first Marcassins were made in the early 1990s. By the way, any doubts about aging potential should be crushed immediately, as even in the most challenging vintages in California, Marcassin Chardonnays and Pinots have aged as well as, if not better than just about any grand cru white Burgundy. For example, 1995 and 1996 Chardonnays, particularly those from the Lorenzo Vineyard, are incredibly youthful and dynamic, and the Marcassin Estate Pinot Noir, even from vintages such as 1998, is simply amazing. The three Chardonnays tasted include two perfect wines. Perhaps the closest comparison is not to anything made in California, but a Corton-Charlemagne in a top vintage from the famous Jean François Coche-Dury.



 Wine Advocate: 100