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Xavier Cotes du Rhone Rouge 2016

ID No: 446615
Country:France
Region:Rhone
Winery:Xavier
Grape Type:Grenache
Vintage:2016
Bottle Size:750 ml
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Xavier Vignon Cotes du Rhone Rouge Cuvee Vieilles Vignes Organic 2016

Xavier Vignon Cotes du Rhone Rouge Cuvee Vieilles Vignes Organic is made from 50% Grenache, 40% Mourvèdre, 5% Syrah and 5% Cinsault.

The diversity of terroirs used in this blend allows this wine to combine freshness and balance.

We used Clay and limestone plots located on the hillside where old Grenache naturally express roasted hints. We could obtain in this wine empyreumatical hints without the use of barrels. These plots particular soils and orientation allowed grapes to reach an optimal level of ripeness while conserving a good acidity level.

We also integrated grapes coming from plots located on red rocky clay soils also named “garrigues”. These big red stone are restituting heat coming from the sun at night and bring power and structure to the wine.
Also the blend features vines coming from sandy clays, which are light and rather fresh soils: this allowed the wine to maintain a freshness and vivacity.

Bouquet of cassis, blueberries, lavender, cured meats, and graphite. It's deep, rich, medium to full-bodied, and has a great finish. The Mourvèdre keeps this tight and fresh.

Pairs with grilled beef rib - Veal Columbo - Pork ribs slightly spiced

Review:

"A blend of 50% Grenache, 40% Mourvèdre and the rest Cinsault and Syrah, the 2016 Côtes du Rhône Cuvée Vieilles Vignes offers a gorgeous bouquet of cassis, blueberries, lavender, cured meats, and graphite. It's deep, rich, medium to full-bodied, and has a great finish. The Mourvèdre keeps this tight and fresh, and I suspect it will age beautifully."
- Jeb Dunnuck (February 15th 2018), 92+ pts

 92 Points
Xavier Vignon Cotes du Rhone Rouge 2018

Xavier Vignon Cotes du Rhone Rouge is made from 75% Grenache, 15% Mourvèdre and 10% Syrah.

Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant.

Pairs with grilled lamb ribs, braised beef, spicy pork chops.


Xavier Vignon Cotes du Rhone Rouge Cuvee Vieilles Vignes 2017

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Xavier Vignon Cotes du Rhone Rouge Cuvee Vieilles Vignes Organic is made from 50% Grenache, 40% Mourvèdre, 5% Syrah and 5% Cinsault.

The diversity of terroirs used in this blend allows this wine to combine freshness and balance.

We used Clay and limestone plots located on the hillside where old Grenache naturally express roasted hints. We could obtain in this wine empyreumatical hints without the use of barrels. These plots particular soils and orientation allowed grapes to reach an optimal level of ripeness while conserving a good acidity level.

We also integrated grapes coming from plots located on red rocky clay soils also named “garrigues”. These big red stone are restituting heat coming from the sun at night and bring power and structure to the wine.
Also the blend features vines coming from sandy clays, which are light and rather fresh soils: this allowed the wine to maintain a freshness and vivacity.

Bouquet of cassis, blueberries, lavender, cured meats, and graphite. It's deep, rich, medium to full-bodied, and has a great finish. The Mourvèdre keeps this tight and fresh.

Pairs with grilled beef rib - Veal Columbo - Pork ribs slightly spiced

Review:

The 2017 Côtes du Rhône Cuvée Vieilles Vignes is a smoking good Côtes du Rhône and offers full-bodied aromas and flavors of blackberries, black raspberries, cassis, lavender, and flowers. It's rich and concentrated, yet also elegant, weightless, and layered, with notable complexity. -Jeb Dunnuck 91-93 Points

 93 Points
Xavier Vignon Chateauneuf du Pape Rouge 2016

Xavier Vignon Chateauneuf du Pape Rouge is made from 65% Grenache, 20% Mourvèdre and 15% Syrah.

A clear and very expressive nose with notes of black fruits, spices and licorice. The mouth reveals tanins that are already supple with a great balance.
The finish is long, on black fruits, licorice and a slight salinity.

Xavier Vignon Chateauneuf du Pape Rouge is made from grilled rib of beef, roasted duck with figs, boar stew.

Review:

"Mostly Grenache, the 2016 Châteauneuf-du-Pape Xavier comes from all the terroirs of the region. Its deep ruby color is followed by a complex, elegant red that has medium to full body, good acidity, and classic notes of garrigue, leather, underbrush, and ripe red and black fruits. It's a beautifully textured, elegant, and balanced effort to drink over the coming decade."
- Jeb Dunnuck (August 28th 2018), 92 pts

The 2016 Chateauneuf du Pape is a full-bodied blend of 60% Grenache, 30% Mourvèdre and 10% Syrah, aged in a mix of concrete and wood vessels. Ripe stone fruit, raspberries and cherries cascade across the palate, framed by creamy-supple tannins and mouthwatering acids. While approachable now, there's enough structure to warrant cellaring for up to a decade. Tasted twice, with consistent notes. - Wine Advocate 92 points

 Wine Advocate: 92 92 Points
Alain Jaume Cotes du Rhone Rouge Haut de Brun 2018


Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault

The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.

A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.

Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.

Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.

Review:


"The 2017 Côtes du Rhône Haut de Brun is in the same ballpark as the 2016, with a similar level of concentration, yet it has more dark fruits as well as good minerality. This medium-bodied, concentrated, fresh 2017 will keep for 7-8 years.


There are few better run estates in the world than that of the Jaume Family’s Domaine Grand Veneur. Located in the northern part of Châteauneuf-du-Pape and run today by brothers Christophe and Sebastien Jaume, the estate produces a quasi-modern style of Châteauneuf-du-Pape (their Les Origins and Vieilles Vignes) as well as a growing number of negociant based wines from throughout the Southern Rhône. The 2017s whites are terrific across the board, and this vintage has produced charming, pure wines that are already drinking beautifully. The 2016 reds are some of the finest I’ve tasted from this estate."


- Jeb Dunnuck (August 2018, LE MILLÉSIME… The 2016s from the Southern Rhône - Part 1), 88-90 pts




Alain Jaume Cotes du Rhone Rouge Haut de Brun 2019


Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault

The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.

A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.

Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.

Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.





Product Description

The 2015 Côtes du Rhône is another beauty by this team. Licorice, roasted herbs, pepper and plenty of sweet fruit come together in this medium to full-bodied, layered, and textured effort. Made from 60% Grenache, and Mourvedre and Syrah that saw mostly concrete tank, it’s a smoking Côtes du Rhône (and a fabulous value) to drink over the coming 3-4 years.


Review:

The 2016 Côtes du Rhône is a winner. Blackberries, flowers, violets, hints of pepper all give way to a fresh, yet rich, beautifully textured red that has fine tannin and the purity of fruit that's common in the vintage. .

-Jeb Dunnuck 90 Points


Winery: Xavier

For the last 15 years, oenologist Xavier Vignon has become internationally known for being the winemaker of several of the best domaines in Châteauneuf-du-Pape and around (La Nerthe, La Vieille Julienne, Beaurenard, La Mordorée, etc.)

 In 2002, some friends (who are wine importers) asked him if he can create his own wine. Choosing amongst the best wines he has made, he creates a blended Rhône with different vintages, and different appellations. His ideal wine, easy to understand, modern, powerful and a great value for money, 100% Xavier was born.

As this outstanding « non vintage table wine » meets a big success Xavier adds a complete range of prestigious Appellations, still selecting and buying the best wines of the greatest domaines he knows perfectly. In 2006, Importers from the UK, Australia, Canada, and Scandinavia order almost 100,000 bottles.

 As Xavier Vignon wishes to keep his main work, which is to manage his laboratory, he associates with two partners in 2007, in order to be able to develop his "Xavier wines".

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Burgo Viejo Rioja Reserva 2014

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Burgo Viejo Rioja Reserva is made from 85% Tempranillo, 10% Garnacha & 5% Carignan.

Burgo Viejo Rioja Reserva presents with red ruby color; black pepper and vanilla flavors and some mature black fruit taste too. Well-balanced, well-structured and elegant in mouth displaying some splendid taste of fruit and bouquet too.

Burgo Viejo Reserva Wine vinification has occurred blending different grape varieties to produce an aged wine that will surely keep maturity and fullness from the vineyard until the very moment of uncorking.

VINIFICATION: Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American and French oak barrels -50% each- for 18 months.

Enjoy it with red meat and game.

Review:

"Sweet, ripe, plummy nose followed by notes of rosemary and thyme. Enlivening wine with a long and complex aftertaste." Decanter 90 Points

"(raised in a 50/50 combination of new and used French and American oak barrels for 18 months) Vivid ruby-red. An expansive, highly perfumed bouquet evokes ripe black and blue fruits, cola, incense and toasty oak, with a sexy floral overtone. Silky and broad on the palate, offering concentrated black raspberry, cherry-vanilla and coconut flavors that become spicier with aeration. In an emphatically fruity style, showing solid closing thrust, strong persistence and gently gripping tannins. - Josh Raynolds"
- Antionio Galloni's Vinous (February 2019), 91 pts


"A small step up in price, the 2014 Reserva (85% Tempranillo, 10% Graciano, and 5% Mazuelo) has a similar elegance and purity, with classic vanilla-laced notes of spice, garrigue, cedar, and both cherry and darker currant-like fruits. It’s balanced, has fine tannins, and is an outstanding wine. I like it today, but I suspect it’s capable of keeping for a decade."
- Jeb Dunnuck (March 2019), 90 pts

 Vinous Antonio Galloni: 91 90 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.


James Goddard Shiraz 2018

James Goddard was an ancestor of the Clarke family. Born in West Sussex, England in 1823, James spent his 74 years as a sailor, a whaler, a bullock driver, farmer, prospector, miner and hotel keeper. From an illiterate runaway living rough on the streets of London, he became a rich, successful and admired pillar of South Australian society.

James arrived in Adelaide in 1839 as a 16-year-old sailor. Twelve years later, his life changed forever with the news of gold findings. For the next 20 years, James roamed the country learning the geology that improved his chances of prospecting.

James Goddard Shiraz is made from 100 percent Shiraz. 

In 1870, he tried his luck near his farm in the Barossa Valley and discovered the region’s first gold deposits, creating the prosperous Lady Alice Mine. The Lady Alice Mine, though it is no longer operational, was & still is the most successful gold mine in South Australia. From these roots, the Thorn-Clarke family has been connected to the region for the last 150 years.

James Goddard Shiraz is a blend Shiraz sourced from the Milton Park vineyard in the north of Eden Valley, and the St Kitts vineyard in the far northern area of the Barossa. Fruit is harvested in the cool of the night to maintain maximum flavour and freshness and it is fermented for 8 days. The ferment is pumped over twice daily to extract the colour and flavour from the fruit. Once finished fermentation the wine was then matured in a blend of French and American oak for a period of 10 to 12 months depending on the vintage.

Deep vibrant red with purple hues to the rim. The nose shows lifted plums, vibrant purple berries and a delicate spice note. The palate has concentrated satsuma plum, blackberry with lovely charry oak in the background. Long, juicy and even with plush fruit on the finish.


Review:

 “Blended from two estate vineyards, St. Kitts and Milton Park, this shiraz offers its richness without any aggression or overt perfume. It’s just lush and delicious, a friendly embrace of firm tannins and purple-red fruit. The texture and flavor combine in a saturated meatiness, for Korean barbecue.”

- Wine & Spirits Magazine, 92 points


 92 Points
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