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
"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
Xavier Vignon Cotes du Rhone Rouge Vieilles Vignes is made from 70% Grenache, 15% Mourvèdre and 15% Syrah
Grenaches are almost hundred years old, Mourvèdres more than 60 years old and Syrahs are 45 years old in average.
There's a spicy, green peppercorn edge to the Cotes du Rhone Vieilles Vignes. It's medium to full-bodied, with svelte, supple tannins and plenty of plummy fruit that exhibits more savory notes and spice on the long finish.
Pairs with grilled lamb ribs - braised beef - spicy pork chops.
"The older vine cuvee of the estate is the 2016 Côtes du Rhône Vieilles Vignes and it is primarily Grenache blended with 15% each of Mourvèdre and Syrah. In this case, the Mourvèdre vines are 60 years in age and the Grenache vines are 45 years in age. Aged 12 months in 80% concrete tanks and 20% in barrel, its vibrant purple color gives way to a concentrated, medium to full-bodied 2016 that’s much more reserved and tight compared to the other Côtes du Rhône releases, yet offers beautiful purity in its blueberry and blackberry fruit, as well as subtle notes of violets, charcoal, and pepper. With integrated acidity and fine, polished tannin, this is a serious Côtes du Rhône that’s going to benefit from a year or two of bottle age and keep for a decade." - Jeb Dunnuck (February 15th 2018), 92+ pts
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.
The 2017 Côtes du Rhône Xavier is another elegant and beautifully drinkable wine from Xavier. Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant, oh so drinkable Côtes du Rhône that’s going to put a smile on your face over the coming 3-4 years. -Jeb Dunnuck 89-91 Points
Anne Delaroche Cotes du Rhone Rouge Bejot is made from 50% Syrah, 40% Grenache, 10% Mourvèdre
Clear ruby wine with overtones of red berry fruits. Round and supple with smooth aftertaste. A good all round red wine for meat courses, poultry and light cheeses. Best drunk now while fresh with good keeping up to 4 years.
Serve at 14°C (57°F).
Currently in organic conversion (they should be certified within the next years).
Segries Clos Jean Alesi Cotes du Rhone Rouge is made from 1/3 each of Grenache, Syrah and Mourvèdre.
This wine was originally called Segries Lanzac Clos Hermitage Cotes du Rhone Rouge
This 3.5 hectare vineyard, located in the famous “Quartier de la Chartreuse de Villeneuve-les-Avignon”, has been owned by the Formula 1 race car driver Jean Alesi since 1995. It is managed by Château de Ségriès.
This wine is a blend of 33% Grenache, 33% Syrah, and 33% Mourvedre sourced from 40-year-old vines. It was fermented in concrete vats then aged for nine months in 5% new oak barrels. The wine is a very grapey color in the glass. There is a light nose of tightly packed black fruit, dried herbs, pepper, and licorice. In the mouth there are tight-grained blue fruit, fine, powerful tannins, and a little strawberry flavor breaking loose. With air the wine reveals pencil and pepper flavors along with the structure for aging.
Yield: 40 hl/ha
Age of the vines: 40 years.
Vinification: 21 days skin maceration in temperature controlled concrete vats
Ageing: 9 months oak aging -5% new French oak from Seguin Moreau cooper and 95% of 1 year old barrels.
Delicious with roast meat, grilled vegetables, strong cheese and chocolate desserts.
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.
"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
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.
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
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".
Colline Saint Jean Vacqueyras Rouge is made from 70% Grenache, 25% Syrah, 5% Mourvèdre.
Dense ruby/purple color as well as an impressive bouquet of red and black fruits (cherry, raspberry, black currant), licorice, garrigue and pepper.
The wine is dense, full-bodied, opulent and impressively endowed with sweet, well-integrated tannins.
Harvested by hand. Traditional vinification. Skin-contact maceration for 20 days in cement vats. Ageing: 70% in cement vats and 30% in oak barrels.
Pairs well with red meat, white meat, game dishes in macerate sauce and cheese.
"What looks to be a smokin’ good wine, the 2015 Vacqueyras dishes up tons of smoked herbs, licorice, spice and ripe dark fruits in a rounded, impressively textured style. Made from 70% Grenache, 25% Syrah and a splash of Mourvèdre, mostly destemmed and aged in concrete (there’s a small part in foudre), it should provide tons of pleasure over the coming decade. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #228, December 2016), 90-92 pts
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.
"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
Ilaria Accordini Ripasso is made from 60% Corvina, 20% Rondinella, 20% Corvinoni
Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.
Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.
Pairs well with roasted meats.
Segries Lirac Rouge Cuvee Reservee is made from 50% Grenache, 30% Syrah, 10% Cinsault, 10% Mourvèdre
Dark garnet in color. Expressive Red fruits and spicy. Sweet tannins and good length
Ageing up to 10 years
Vineyards Clay and limestone Area: 24 hectares Age of Vines: 80 years Yeild: 24 Hl/Ha Production: 570 Hl Harvest and VInification Harvest by hand and 100% destemmed. Maceration for 21 days in cement tank - Fermentation with controlled temperature at Château de Ségriès.
Pairs well with Stews, Grilled meats, Game, Various cheeses
The 2016 Lirac Cuvee Reservee (that's the American label, elsewhere it's just labeled Lirac), a blend of 50% Grenache, 30% Syrah, 10% Mourvèdre and 10% Cinsault, is a terrific value for consumers looking for an authentic Southern Rhône. It’s medium to full-bodied, with scents of ripe cherries, licorice and cracked pepper. The tannins are a bit firm, but they add a pleasantly rough edge to the long, spicy finish. Drink it over the next 5-6 years. - Robert Parker 90 Points
"The 2016 Lirac is flat-out outstanding. It gives up a deep purple color as well as terrific notes of red plums, ripe cherries, melted licorice, and candied violets. Medium to full-bodied, beautifully pure, with fine tannin and an elegant, yet sexy style, it’s a no-brainer purchase to enjoy over the coming the 4-5 years." - Jeb Dunnuck (Septembe 2018), 91 pts
Antica Vigna Valpolicella Ripasso DOC Superiore is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot
Ripasso Superiore DOC is an elegant and refined wine, showing a beautiful and intense ruby color. Spicy, with cherry hints and wild berries notes, it features great personality and complexity. In the palate it is rich, very fruity, elegant and still young but already very well-orchestrated, with the typical notes of wild berries that blend well with the complexity of the wine.
20% in steel· 80% in wood for 6 months of which 2/3 in American and French barriques, half of which are used for the second and third time 1/3 in large barrels
Fermentation time: about 7/10 days the first and 15 days the second.
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°C.
Vinification: soft crushing of destemmed grapes to obtain Valpolicella.
Drying: the grapes are not dried but vinified fresh.
Harvest: mid-September with manual harvesting of the grapes.
VINIFICATION AND AGENG:
Vineyard management: sustainable agriculture and great attention to natural cycles
Vine density: 4,000 to 5,400 vines per hectare
Vine planting year: from 1972 to 2009
Vineyard training system: guyot and pergola
Soil type: limestone
Height: 350/400 meters asl
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Pairs well with grilled and roasted meats, as well as cheese.
Ecard Maurice Bourgogne Rouge Pinot Noir is 100 percent Pinot Noir.
Supple, fresh red wine with distinct fruitiness and showing a lot of the characteristics of the terroir from where the vines are situated with cherry, blackcurrant and raspberry aromas. Discreet tannins in the flavors give a more feminine image.
Growing in light and stony soil made up mainly of clay. The alcoholic vinification takes place in stainless steel vats followed by malolactic fermentation and aging for 6 months in 2 – 4 year old oak barrels.
A good all round red wine for meat courses, grills, barbecues and light cheeses.
Our Côtes du Rhône Villages is elaborated on the superb Terroir.
The average age of the vines is 34 years; The assembly favors
Grenache, Syrah and Mourvèdre. This complex wine can be kept 8 to 10 years and we
DuMol Ryan Pinot Noir Widdoes Vineyard 2016 is made from 100 percent Pinot Noir.
The new vintage of our Widdoes Vineyard Ryan is the most fruit-driven Pinot Noir of the year, and I expect it will provide great drinking pleasure on release and over the next decade. Working with this special vineyard since 1996, we have a level of intimacy with these vines that is unmatched within our portfolio —an intimacy, I believe, that is evident in the wine itself. It naturally and easily seduces, possessing a perfect balance between its fruit, savory and structural elements such that nothing feels forced or confected. Fruit purity is at the core: sleek, dark and intense with building volume.
Vivid flavors of tiny wild berry fruits, bursting with intensity, are supported by vibrant pinpoint acidity that ensures all elements flow to the last lingering echo of flavor. Black pepper and cedar box aromas comingle with pure dark cherry compote flavors as beautiful floral notes are found throughout, the texture deep and layered. For me, the quality and personality align with the 2015 vintage, a wine I particularly love. I’m also reminded of the 2012 vintage, a deep, showy wine that is drinking wonderfully right now. Drink between 2019 and 2026.
The 2016 Pinot Noir Ryan Widdoes Vineyard is one of the most distinctive wines in this lineup. Soaring, perfumed aromatics and bright, red-toned fruit give the Widdoes much of its multi-faceted profile. Red berry fruit, blood orange, mint and floral overtones build as this striking, deeply expressive Pinot shows off its unmistakable pedigree and pure class.
-- Antonio Galloni 95 Points