Domaine Odoul-Coquard was founded in the early 20th century and remains family owned and operated. Sebastein Odoul, fourth generation, gained in-depth experience in winemaking by working at Domaine Dujac, Mommessin, and Domaine Denis Mortet. In 2004, he returned to the family winery to join his parents, Sylvette and Thierry. As of 2009, he took over as winemaker of the domaine.
Situated in Morey-St.-Denis, in the prestigious Cote de Nuits region of Burgundy. From Gevrey-Chambertin to Nuits-St.-Georges, the Odouls own 9 hectares of vineyards in 21 different appellations throughout the Cote de Nuits. Most notably, they own the majority of the lieu-dit vineyard of Las Crais Gillon in Morey-Saint-Denis. All of their farming is done with lutte raisonée asustainable viticulture practice. The family follows traditional Burgundian winemaking practices, while showing optimal respect to vintage. All grapes are hand harvested, sorted, and destemmed.
The winery ages their wines in barrel for an average of 15 months with the Bourgogne seeing no new wood, while Premier Crus will sees up to 50% new wood, and Grand Crus, 50% and 90% new wood. The domaine uses Francois Frères barrels, with a few testers from other coopers. Domaine Odoul-Coquard has continued to evolve and pursue the highest level of quality, while also maintaining tradition
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REVIEW
Deep garnet-purple in color, the 2018 Cabernet Sauvignon Snake Oil needs a little swirling to reveal emerging notes of freshly crushed blackcurrants, blackberry pie and mulberries plus suggestions of tilled soil, cedar chest and Indian spices with a touch of roses. The full-bodied palate completely coats the mouth with opulent black fruit preserves and exotic spice layers, supported by velvety tannins and lovely freshness, finishing long and perfumed.
-Wine Advocate 93+ Points
The 2018 Priest Ranch Snake Oil is all Cabernet Sauvignon, from a trio of hillside vineyards on the Somerston Estate. It has beautiful blueberry and plum fruits as well as notes of sappy herbs, violets, and bouquet garni. More medium-bodied, focused, and elegant, it shines for its purity, freshness, and length. It’s a classic 2018 that will have 15+ years of longevity.
-Jeb Dunnuck 93 Points
Our 2018 Snake Oil was handpicked, sorted, and fermented naturally, then aged for 24 months in 75% new French oak barrels and 25% once-used French oak barrels.
HARVEST NOTES
The early half of 2018 brought us moderate temperature allowing for a long growing season. We had a majority of our rainfall in February followed by a mild Spring. Then summer brought consistent temperatures with little heat spikes. This weather allowed for longer hang time and for the fruit to ripen at a slower rate. The 2018 harvest at our estate began in late August and resulted in exceptional quality.
Rinaldi Barbera d' Asti La Bricca is made from 100% Barbera d'Asti.
"Bricca" means the top part of the hill. (see picture of the vineyards)
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 aging potential.
Enjoy it with meat dishes, rich pasta, risotto and well-aged cheeses. 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.