Mordoree Tavel Rose Dame Rousse 2016
Mordoree Tavel Rose Reine des Bois is made from 60% Grenache, 15% Clairette, 10% Syrah, 10% Cinsault, 5% Bourboulenc.
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:
"Bold, intense and flavorful, the 2017 Tavel La Reine des Bois continues to set the standard for the appellation. It's a rich, full-bodied rosé, with lush, mouth-filling flavors of cherries, raspberries and white chocolate, underscored by lime zest and refreshing brine notes. The price is creeping up, but it remains a benchmark in terms of quality. - Joe Czerwinski"
- Robert Parker's The Wine Advocate (June 15th 2018), 93 pts
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:
"A 50-50 blend of Grenache and Syrah, the 2016 Lirac la Dame Rousse offers hints of tar and black olive on the nose, then follows those up with ripe cherries, cracked pepper and a long, dusty finish. - Joe Czerwinski"
- Robert Parker's The Wine Advocate (Issue 233, October 31st 2017), 91pts
Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 30% Syrah, 15% Cinsault, 10% Carignan, 5% Mourvedre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
Review:
"Brilliant orange. Aromas of tangerine, strawberry and fresh flowers show very good clarity and a subtle mineral flourish. Juicy and sharply focused on the palate, offering sappy red berry flavors that put on weight with air. Fleshy, smooth and dry, finishing with tight focus and minerally persistence.- Josh Raynolds"
- Vinous (June 2017), "2017 Rosé Roundup: More Wines than Ever" - 90 pts
"This blend of 50% Grenache, 30% Syrah and 20% Cinsault shows the same attention to quality as the Domaine's other bottlings. Ripe red berries, dried spices and crushed stone all mingle easily on the bright nose and round palate, finishing long and intense. Drink now. - Joe Czerwinski"
- Wine Enthusiast Magazine (September 2017), 91 pts & Editors' Choice
Limited Time Offer Importer's Sale
Mordoree Tavel Rose Dame Rousse is made from Grenache 60%, Cinsault 10%, Mourvedre 10%, Syrah 10%, Bourboulenc 5%, Clairette 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:
"Vivid orange-pink. Fresh and focused on the nose, displaying mineral-tinged red berry and orange pith scents and a deeper suggestion of cherry pit. Taut and chewy on the palate, offering refreshingly bitter red currant and blood orange flavors underscored by a vein of juicy acidity. Closes supple, focused and quite long, leaving behind sappy red berry and tangerine notes.- Josh Raynolds"
- Vinous (June 2017), "2017 Rosé Roundup: More Wines than Ever" - 91 pts
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 Belle Voyageuse is a more approachable version of the La Reine des Bois. It is meant to be enjoyable early compared to her sister Cuvée which is made for the long run.
Made from 90% Grenache, 4% Mourvèdre, 4% Syrah, 1% Vaccarese, 1% Counoise.
Color : deep ruby red, opaque.
Aromas : red fruits, changing to touches of leather, black truffles and coffee.
Palate : fat, concentrated and full flavored with a very long liquoriced and fruity finish.
Ageing potential : 6 to 10 years.
Red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.
"Deep ruby. Intense blackberry and cherry liqueur aromas are complemented by suave floral and smoky Indian spice flourishes. Full, velvety and plush, offering appealingly sweet, deeply concentrated black raspberry and blueberry flavors and a touch of cola. An extroverted, polished wine that deftly marries power and finesse, finishing with impressive persistence, lingering smokiness and round, even tannins. - Josh Raynolds"
- Antonio Galloni's Vinous (Châteauneuf-du-Pape Reds: The Flamboyant 2014s and the Structured 2013s, April 2016), 91-93 points
"Ripe and mouthfilling, with a core of raspberry pâte de fruit and plum cake flavors kept lively by anise and violet notes. Shows brambly structure on the finish. Best from 2017 through 2024.—J.M."
- Wine Spectator Insider (June 2016), 92 pts
La Dame Voyageuse is a more approachable version of the La Reine des Bois. It is meant to be enjoyable early compared to her sister Cuvée which is made for the long run.
Color : deep ruby red, opaque.
Aromas : red fruits, changing to touches of leather, black truffles and coffee.
Palate : fat, concentrated and full flavored with a very long liquoriced and fruity finish.
Ageing potential : 6 to 10 years.
Surface : 5 Ha.
Yield : 30 Hl./Ha.
Vineyard age: 60 Years
Terroir : Clay-siliceous on pebble stones
Harvest : by hand
Vinification : 100 % destemmed, long 30 days maceration with a maximum of 34° C temperature.
Estate bottled
Review:
"Leading off the Châteauneuf du Papes and made from younger vines, with the goal to drink well in its youth, the Grenache-dominated 2015 Châteauneuf du Pape La Belle Voyageuse (there's 4% each of Syrah and Mourvèdre, with a tiny splash of Counoise and Vaccarèse) sports a vibrant ruby/purple color as well as lively notes of raspberries, bouquet garni, spice box, dried soil and flowers. Medium to full-bodied, supple and elegant on the palate, it's a much more upfront, mid-weight effort compared to the more concentrated, structured Reine des Bois cuvée. It should drink nicely on release and over the following decade. - Jeb Dunnuck""
- Robert Parker's Wine Advocate (Issue# 227, October 28th 2016), 90-93 pts
SPECIAL 1 WEEK SALE PRICE!
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
Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------
Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.
Review:
"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts
Philosophy
Our limited release wine is created from the fusion of two exceptional parcels of Shiraz and Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of our vineyard and highlights its unique varietal expression.
Our Vineyards
“Our family vineyard is located in the picturesque and historic Padthaway valley, 300 km south of Adelaide. Our rich, fertile terra rosa soils, environmentally friendly viticulture, low yield and exceptional fruit is how we consistently produce outstanding wines. Small parcels of the highest quality fruit are selected from our family vineyard and handcrafted to create wines with amazing depth of flavour, style and balance…” David Bryson
Winemaking Notes
Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.
Vintage Overview
It started out full bore with the usual warm February weather. All our grape varieties started to ripen at the same time making it one of our most compact vintages to date. Vine-balance was carefully monitored, resulting in fruit that demonstrate the vibrancy and fruit-derived characters that we strive for in our wines.
Tasting Notes
Deep inky purple in colour. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.
Production Statistics:
Bottling Date: 13.12.2011
Sizes: 750ml
Region (GI): 100% Padthaway
Varietal composition: 60% Shiraz, 40% Cabernet Sauvignon
Alcohol: 14.5 alc/Vol
Total Acidity: 6.8 g/L
ALLERGENS: Minimal Sulphur Dioxide added.
Naturally clarified with egg white, traces may remain.
Review:
Bright ruby black color. Aromas and flavors of ripe mulberries and black berries, leather and clay, baked oak, and tellicherry peppers with an lively, dry full body and an interesting, short finish with earthy tannins and moderate oak. An excellent example. - 93 Points Gold Metal Exceptional Beverage Tasting Institue.
Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 30% Syrah, 15% Cinsault, 10% Carignan, 5% Mourvedre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
Review:
"Brilliant orange. Aromas of tangerine, strawberry and fresh flowers show very good clarity and a subtle mineral flourish. Juicy and sharply focused on the palate, offering sappy red berry flavors that put on weight with air. Fleshy, smooth and dry, finishing with tight focus and minerally persistence.- Josh Raynolds"
- Vinous (June 2017), "2017 Rosé Roundup: More Wines than Ever" - 90 pts
"This blend of 50% Grenache, 30% Syrah and 20% Cinsault shows the same attention to quality as the Domaine's other bottlings. Ripe red berries, dried spices and crushed stone all mingle easily on the bright nose and round palate, finishing long and intense. Drink now. - Joe Czerwinski"
- Wine Enthusiast Magazine (September 2017), 91 pts & Editors' Choice
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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.
