Mordoree Tavel Rose Dame Rousse is made from Grenache 60 %, Cinsault 10%, Syrah 10 %, Mourvèdre 10%, Clairette 5%, and Bourboulenc 5%.
Nose : steady rose, brilliant and limpid.
Aromas : very complex with flowers, red and white fruits aromas.
Palate : rounded, full bodied with a long lasting aniseed and fruity finish.
Ageing potential : 4 to 6 years
Surface : 9 Ha. Yield : 44 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk and sandy with pebble stones. Harvest : by hand Vinification : 100% destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C. Estate bottle
Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian cuisine.
Review:
The 2024 Domaine De La Mordoree Tavel La Dame Rousse is the classic base Tavel and it's based on 60% Grenache, 15% each of Cinsault and Syrah, and the rest Clairette. It’s a perfect example of this incredible appellation in the south of France, just across the river from Châteauneuf-du-Pape. Sporting a translucent ruby hue, it has a textbook Tavel nose of wild strawberries, raspberries, minty garrigue, and white flowers. It's beautifully balanced, medium-bodied, has a pure, layered mouthfeel, and outstanding length, with a clean, crisp, dry finish. Rosé doesn't get much better, and I wish I could pour this beauty for every reader interested in what Tavel offers.
-Jeb Dunnuck 94 Points
Mordoree Tavel Rose Reine des Bois is made from Grenache
Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.
This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.
To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.
Review:
"A blend of 60% Grenache, 20% Syrah, 10% Cinsault and 10% Clairette, the 2022 Tavel La Reine des Bois is a touch darker in hue than its stablemate, the La Dame Rousse, but it's still not among the darkest of Tavels in the glass. That's perfectly okay, as the aromas and flavors are textbook for the appellation: crushed stone, flowering garrigue, ripe cherries and mouthwatering strawberries, all capped off by refreshing citrus-zest notes on the lengthy finish. Full-bodied and full-flavored, it's one of the candidates for top Tavel this year. - Joe Czerwinski"
- Robert Parker's Wine Advocate (May 2023), 93 pts
Mordoree Tavel Rose Plume de Peintre is made from 60% Grenache, 20% Syrah, 20% Clairette.
Deep rosé color. Complex and intense aromas of red fruits. The palate is elegant and offers a great balanced acidity. The wine has a long lasting finish.
Risotto with crayfish and asparagus, duck breast roasted with honey, poultry with morels.
Mordoree Tavel Rose Plume de Peintre is made from 60% Grenache, 20% Syrah, 20% Clairette.
Deep rosé color. Complex and intense aromas of red fruits. The palate is elegant and offers a great balanced acidity. The wine has a long lasting finish.
Risotto with crayfish and asparagus, duck breast roasted with honey, poultry with morels.
Mordoree Tavel Rose Reine des Bois is made from Grenache
Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.
This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.
To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.
Review:
Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 30% Syrah, 15% Cinsault, 10% Carignan, 5% Counoise.
20 year old vines.
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 Tavel Rose Dame Rousse 2013 is made from 60% Grenache, 10% Syrah, 10% Cinsault, 10% Mourvèdre, 5% Bourboulenc, 5% Clairette.
Steady pink, brilliant and limpid color. Very complex nose with flowers, red and white fruits aromas. Round, full bodied with a long lasting aniseed and fruity finish.
Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian cuisine.
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.
La Jota Howell Mountain Cabernet Franc is made from 100% Cabernet Franc.
The 2019 Cabernet Franc opens with aromas of cassis and graphite when poured in the glass. The firm tannins set the stage on the palate melded with rich flavors of boysenberry and pain de grille with a silky mouthfeel and lingering finish.
Review:
Savory in black pepper, smoked meat and cigar box, this wine is high-toned aromatically, with lovely hints of violet and dried herb, sage and bay leaf. Mountain-sturdy tannins give it structure, power and room to age, with lasting acidity to keep it fresh. Enjoy best from 2029–2039
.-Wine Enthusiast 95 Points
Cabrieres Chateauneuf du Pape Rouge Les Silex is made from 80% Grenache and 20% Syrah .
The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.
This 2020 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.
Very good with white meat, red meat, charcuterie and cheese.