FAMILLE RAVOIRE has crafted RHÔNE TO THE BONE® as a true expression of a great Côtes du Rhône wine.
Presentation
Presentation
Together with our in-house oenologist Pierre Vieillescazes and his team, including Vallée du Rhône specialist, Philippe Cambie – named “Best Oenologist of the Year 2010” by Robert Parker (The Wine Advocate) - we are pleased to introduce RHÔNE TO THE BONE®.
Terroir
Nature of soils: a range of carefully selected typical and complementary terroirs from the southern Rhône Valley (clay-limestone, red clay and rolled pebbles).
In the vineyard
Average age of the vines: 40 years.
Winemaking
The grapes are picked at their optimal maturity. A daily release is performed during fermentation with one or two pump- overs to extract a maximum of material. This contributes to achieve the desired structure and richness, and is followed by a long 4-5 weeks maceration period during which the lees are stirred in order to enhance the overall smoothness and roundness of the wine.
Ageing
On fine lees for 12 months in stainless steel vats.
Varietals
Grenache noir : 65%
Syrah : 35%
Syrah : 35%
Specifications
Residual Sugar : < 1 g/l
Advice
Serving
Ideal temperature of service: 17°C.
Tasting
Dark red colour with purple hues. The nose is dominated by subtle aromas of crystalized black fruits (blackberry, blackcurrant) with notes of liquorice. The mouthfeel is rich and concentrated with silky tannins and a remarkably persistent finish.
