Colour: Ruby with garnet hues.
Nose: Summer berries, sweet spice, cassis.
Palate: Delicate aromas of blackcurrant, cherry, wild blackberry and nutmeg complimented by gentle tannins.
WINE AND FOOD MATCHING: Serve at room temperature or lightly chilled.
This medium bodied wine makes a fine match for summer or winter dishes. Try it with vegetable salads, charcuterie, pizza, roast chicken or BBQs.
|Appellation||Côtes du Rhône|
Pate, Charcuterie, Terrines
Domaine Rouge-Bleu is a 400 year-old farm surrounded by 8 hectares of vines, planted with Grenache, Carignan, Syrah, Mourvedre and Roussanne. Owners Thomas Bertrand and Caroline Jones (vineyard manager and winemaker respectively) manage their property biodynamically – with minimal intervention and no chemical additives – to create low-yield wines that reflect the terroir from which they come. The vineyard consists mainly of old vines, the oldest parcel being planted in 1910. Never irrigated, the vines are encouraged to grow deep into the soil to seek the water and minerals they require, resulting in vines that are drought-resistant and flourish in the long, hot, dry summers of southern France. Biodynamic farming principles also support a symbiotic relationship between the above and below ground environments, with a population of insects, wild plants and trees. All wines are fermented with the native yeasts that thrive in this natural ecosystem, delivering to your glass the wild aromas unique to this special place. In the winery, grapes are crushed and fermented without destemming, enhancing the complexity, structure and ageing potential of the wine. Pump-overs are minimal to avoid too much extraction or mechanical intervention, keeping the focus on finesse. Conscientious winemaking and traditional viticulture allows the ancient vines to express the most fundamental aspect of a fine wine: terroir.