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||88 Pts Robert Parker - Robert Parker's Wine Advocate||Size:||750ML
||Grenache / Garnacha, Syrah / Shiraz
88 Pts Robert Parker - Robert Parker's Wine Advocate
"The 2012 Cotes du Rhone, a blend of 65% Grenache and 35% Syrah aged 12-18 months in large tanks, was bottled without filtration. It exhibits delicious Provencal notes of balsam wood, loamy soil, black cherries, spice box and garrigue. This Mediterranean-styled, elegant, medium-bodied effort is richly fruited as well as wonderfully pure. Enjoy this beauty over the next 2-4 years. Serious foodies undoubtedly know of Patricia Wells, a journalist, author and cooking instructor who is a long-time resident of the beautiful Provencal village of Vaison la Romaine. I have always found her to be one of the worldâs most reliable restaurant critics. In addition to her cooking school, she and her husband own the Clos Chanteduc, a vineyard of 7.5 acres just outside Vaison la Romaine. The famous Gigondas producer, Yves Gras of Domaine Santa Duc is the winemaker at Clos Chanteduc. "
"Clos Chanteduc is a hilltop property that was purchased by Patricia & Walter Wells in 1984. Patricia Wells - journalist, author, and cooking teacher - is an American who has lived in Paris since 1980. She is the author of 11 books, the only woman and only foreigner to serve as restaurant critic of the French newsweekly, L'Express and since 1980 she has been food critic for the International Herald Tribune. Previously, she was a writer and editor for The Washington Post and The New York Times.
Since purchasing their dream home, Walter and Patricia have renovated the sprawling provenÃ§al farmhouse converting it into a comfortable home as well as a cooking school. Surrounding their home are 7.5 hectares of Grenache, Syrah and Mourvedre on rocky, clay-limestone soils located just outside the ancient Roman town of Vaison-la-Romaine. For nearly a decade Patricia and Walter relied on a local estate in Vaison-la-Romaine to make their wine. When their neighbor retired in 2006 Yves Gras of the famed Domaine Santa Duc in nearby Gigondas took over the management of the vineyard as well as the winemaking.
Clos Chanteduc is harvested by hand, destemmed and fermented in tank. It is then aged in foudre for 12 months. Due to its higher elevation and percentage of Syrah, usually around a third of the blend, Clos Chanteduc is a bright and lively, bistro-styled CÃ´tes-du-RhÃ´ne. All of which is fitting considering that Patricia Wells literally wrote the book on bistro cooking for the english speaking world." - Importer