Tasting notes: A deep ruby-black with purple hints. Blackcurrant, dark cherries and blackberries, with spices, licorice and cocoa. A very rich mouthfeel with flavors of black fruit, jam, vanilla, spice and mineral notes. Beautiful black pepper and bay leaf notes throughout leading to a long and sumptuous finish. A show stopping wine, especially for fans of great Syrah like myself. This will be excellent with game, beef, lamb, barbecue foods, roasted pork and a variety of other hearty dishes.
Producer: Innovation, passion and dedication are what drive Jean-Luc and Anne Colombo, whose contributions to Rhône Valley winemaking has remained unparalleled since 1984. Colombo’s innovative approach in the northern appellation of Cornas was nothing short of revolutionary; his expressive, character-driven wines have helped breath new life into this highly prestigious and acclaimed appellation. Jean-Luc, Anne and their daughter Laure, now head winemaker, continue to ensure the production of fine wines of typicity from major appellations of the Rhône Valley, as well as the Languedoc and Provence, while maintaining sustainable farming practices.
Vineyard and Winemaking: Distinguished as a fine Syrah producing zone since the 18th century, Cornas, like Cote Rotie, is made up of vineyards covering steep and hard-to-work, granite terraces. As a result the region’s wines fell out of favor during the mid 20th century when the global market was more focused on bulk wines and vineyards that yielded high quantities. It wasn’t until the 1980s when a group of energetic young winemakers, including Jean-Luc, reestablished the integrity of these precipitous terraces. Cornas, the birthplace of Syrah, has 300 million year old decomposed granite subsoils and dry-farmed vineyards, as irrigation is not permitted. Terres Brûlées (Burnt Earth) come from 20 different plots within Les Eygas slopes totaling 11 acres. The vines average 30 years old, with a 15-30° slope, and yield of 30hl/ha. These vines are located surrounding the Colombo home. Grapes are hand-harvested and de-stemmed. Fermentation takes places in stainless steel tanks. The wine is aged for 21 months in French oak barrels (10% new, 90% one-to five-year old barrels). The wine is bottled unfiltered and is vegan.
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