Dark fruit leather smoke and melts with basil. Very nice. http://t.co/9osWVYTT3K
— Abe Glass (@AbeGlass) May 14, 2014
Dark fruit leather smoke and melts with basil. Very nice. http://t.co/9osWVYTT3K
— Abe Glass (@AbeGlass) May 14, 2014
This white wine is being “published” under the AOC Minervois label. It’s made from a majority of Grenache blanc and Vermentino grapes, complemented by Picpoul blanc and gris, Grenache gris and a little Muscat.
The quite intense bouquet, pure and mineral, shows pleasant aromas of citrus fruits and fennel. On the straight and medium-bodied palate, the mineral character fully developes through a clear and crystalline acidity and a surprising saltiness, while the citrus fruit aromas are divided into lemon and grape fruit. Both smooth and well structured by the acidity, this wine shows a rather “northern” character with quite a lot of power. Appreciate this wine for an aperitif, on shellfish and other fish, as well as on grilled vegetables.
The 2011 vintage was very contrasted and untypical, similar to 1990, with a very sunny spring, almost blistering, and a rainy summer, which slowed down the impressive headstart in the vine’s ripeness. Some nice weather in September permitted to harvest healthy and balanced grapes in early October. After careful vinification and two years of ripening in oak casks, concrete tanks and bottles, we are proud to present the wines of the 2011 vintage.
Château du Cèdre Cahors 2011
Rich and spicy, with charming generosity. While sour cherry, laurel and black olives predominate the nose, the wine tastes medium-bodied and round on the palate, with smooth tannins and crispy acidity.
Le Cèdre Cahors 2011
Both powerful and elegant, with hints of smoke, tobacco and sweet spices, like cinnamon and star anise, and lots of ripe, black fruit. Great tannin structure, dense and delicious, wrapped into mellowness and carried by straight, mineral acidity. Impressively balanced, velvety and persistent…
“Straight and tasteful, a great homage to the definition of wine! Tight and savoury, you can’t but admire its slender fullness, fine structure and elegance. Exceptional wine.”
La Revue du vin de France, June 2012
GC Cahors 2011
Astonishing like always, the GC assembles a great diversity of fragrances with ease: minerality and white pepper, black fruits and camphor, roast aromas and violet. Powerful but not intrusive, the nose already offers high tasting pleasure, promising an interesting development for the years to come. On the palate it’s majestic, generous and tasty, with savoury and spicy tannins and a hint of “saltiness”, conferring a surprising airiness to the wine. A wine to follow for many years…
The wine presents a fruity and spicy odour, enriched by subtle oaky aromas. Fullness and a pleasant vinosity are the first impressions in the mouth, before leaving the palate to dense and crunchy tannins and long lasting freshness. The overall picture is juicy and youthfully, an excellent choice to accompany grilled meat and different kinds of cheese. The fully matured tannin structure confers a great aging potential to the wine.
Very expressive, with a powerful, aromatic nose. Ripeness and power characterise this wine. The prevailing aroma of sour cherry perfectly harmonises with smells of exotic spices - cinnamon, vanilla, pepper – and local herbs – rosemary and wild peppermint.
A crispy acidity and pleasant mellowness, the typical character of a Grenache and Mourvèdre blend, perfectly integrate the expressive tannins. A wine made for years of cellaring, showing the great quality of the vintage.
Like every year, Pierre Cros has presented the new vintage of his Minervois wines this spring. Here’s a small selection of wines for summer and for cellaring:
Cuvée Tradition 2012, red Minervois
This wine made principally from Carignan and Grenache grapes is a real delicacy! An appetizing smell of ripe fruit and herbs, smooth, medium-bodied and juicy in the mouth, this wine is the perfect choice for everyday’s taste pleasure: BBQ, roasted duck or chicken, cheese and bread… You name it! Its “big brother” from 2011 is in top form, showing more tannins and structure on the palate.
Les Mal Aimés 2012, red Vin de Table
Being my favourite amongst Pierre’s wines for years, it also keeps its promises in 2012. A delicious blend of old, traditional grape varieties, Aramon, Alicante, Picpoul noir and Carignan, shows surprising odours of elder berries and plums, together with the freshness of Mediterranean herbs. Suave and straight in the mouth, with a hint of tannins that confer depths and structure to the wine.
Nebbiolo 2012, red Vin de Table
The colour of this wine is as clear and elegant as ever. An intense bouquet rises out of the glass, a skilful melange of sour cherry, forest floor and cinnamon. A velvety mouth feel, straight and clear acidity, delicate finish. Secret and charming…
Les Aspres 2011, red Minervois
Pure Syrah, grown in the rocky soils of “Les Aspres”. More splendid and intense than ever! An almost perfect harmony between power and finesse: Red and dark fruit, cinnamon, vanilla, pepper and fresh humus. Full-bodied and fresh, with dense and silky tannins, this wonderful liquid contains weeks of Mediterranean sunshine. Keep them carefully in you cellar for the next 10 years, at least…
“Habemus Papam”
"You could never compare it to the type of wine we make in Gigondas. Needless also to ask which one is better. They are different, that’s all. I like working with terroirs that mark the wine. You only have to provide guidance and support.
This is my second vintage in Châteauneuf du Pape. So one might say that I am discovering this wine at the same time as you do. To me, this wine has a very deep, multi-layered taste, like in 2010. Its tannins are very powerful, without ever getting rough or even being predominant. They are always wrapped into smoothness and carried by a fine acidity.
It’s rather a wine that expresses through length than width."
We have been talking about it already last year in spring: The Rhone 2011 vintage requires patience. We started on a sunny Wednesday 14th of September, harvest was hand picked and sorted, natural yeasts carried out fermentations, late-harvested grapes were put in the vats without destemming and tannin extractions were long and slow.
Most of the wines were aged in oak, with large 3600 vats replacing most of the traditional smaller barriques. Now the blends are finished and the wines rest in concrete tanks, waiting to be filled. The latter will be done according to the lunar calendar, in order to enhance the aromatic expression of the wines.
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