Rhône wines | Provence: Côte-Rôtie, Luberon... | Le Delas
Rhône wines | Provence: Côte-Rôtie, Luberon, Brouilly...
95% Syrah and 5% Viognier harvested on a favorable terroir of shale and mica schist, this prestigious Côte Rôtie cuvée comes from 30-year-old vines. Patrick Jasmin, renowned for the finesse of his wines, has been producing it on the family estate since 1978, succeeding 4 generations of passionate winegrowers. Aromatic richness, balance, and harmony on the palate characterize this wine, with elegant and fine tannins.
This Côtes du Rhône is a blend of Grenache and Syrah grape varieties, which give it an authentic character, a generous structure of tannins and delicacy on the fruit and spices.
It goes well with brioche sausage or any other charcuterie pastry, but also blood sausage, navarin or lamb in general, grilled beef, roast veal, soft cheeses such as Saint Félicien or Saint Marcellin, sweet and savory dishes...
Degree of alcohol: 14.50°
Made from Gamay grapes, this Brouilly is a Beaujolais cru produced only in red wine with a character very marked by the granitic soil of Mont Brouilly near Belleville-sur-Saône. The sunny Beaujolais climate gives the wine a fruity character. Its color is ruby, brilliant and sustained, with purplish reflections. Its nose reveals a bouquet of red fruits, marked by strawberry and raspberry and by hints of violet. On the palate, this wine is delicious, dense and full of finesse. It is a straight wine, typical of its granite terroir, revealing notes of blackberry, strawberry and cherry, with a hint of liquorice.
It is eaten between 12 and 13°C, with an alcohol content of 13°C, and goes perfectly with Lyonnais charcuterie, offal (an oxtail for example), white meats...
Awarded a gold medal at the Lyon International Competition, this red wine made from Syrah and Grenache grape varieties offers aromas of fresh red fruits, black berries and spices. Its tannins are silky, resulting in power and freshness on the palate. It is ideal as an accompaniment to braised meats (beef and carrots), lamb tagine with prunes, pork tenderloin, goat cheese and blue-veined cheeses (Blue, Roquefort).