CHÂTEAU DE NAGES RÉSERVE RED
TERROIR : « Grès », rolled pebbles and red clay.
VARIETALS : Syrah & Grenache noir.
VINIFICATION :
- Manual harvest ideal maturity and single varietal vinification.
- 100 % destemming in order to conserve only the whole grapes.
- Cold temperature maceration for 48 hours with homogeneous « remontage » for extraction of primary aromas.
- Temperature controlled fermentation at 22 – 24°C for one week.
- Gentle extraction through « remontage » and static maceration for another 2 weeks.
- Blending and aging on lees in vats for 6 months.
- Slight filtration before bottling (slight deposit possible).
TASTING NOTES :
- Appearance : Deep brilliant garnet.
- Nose : Vivid red fruit bouquet (cassis, blackberry & raspberry), soft spices and toasted notes with a touch of minerality.
- Taste : Ample and velvety, with a good concentration of pepper and licorice aromas, and a soft & refreshing finale.
ACCOLADES VINTAGE 2010 :
- Silver – Concours des Grands Vins de Macon 2011
- Silver – Concours des Vins d’Orange 2011
- Selection – Bettane & Desseauve 2011
- 88-90 – Jeb Dunnuck’s The Rhone Report
AGING POTENTIAL : Enjoy now or cellar for up to 5 years.
FOOD & WINE PAIRING: Serve at 60°F (15°C).
|
|
|
|
|
| cheeses |
meats |
seafood |
garden |
herbs |
method |
sauces |
dessert |
|
pecorino
banon
camembert |
veal
sausage
duck |
sardines
tuna
anchovies |
ceps
spinach
peas |
rosemary
clove
basil |
roasted
sautéed
grilled |
tomato
fig
pepper |
chocolate
chestnuts
|
Download :
- Fact sheet
- Recipe
|
| |
|
|
|
|
