Wine Advocate # 204. Dec 2012. Reviewer : Robert Parker . The same can be said for the 2011 Cotes du Ventoux, which comes from an ocean of vines that has been skillfully exploited by a number of Rhone Valley produces, including the Perrin family in Chateauneuf du Pape, Vidal-Fleury in Cote Rotie and Delas. The uncomplicated, luscious, round, medium-bodied, pure, endearing 2011 Cotes du Ventoux is loaded with strawberry and cherry fruit. It is made primarily from Grenache with some Syrah included in the blend to provide a deeper color as well as more weight.
- Country: France
- Wine Region: Rhône
- Wine Area: Northern Rhône
- Wine Maker: Jacques Grange
- Grape: Grenache Blend
- Grape Percentage: 80% Grenache, 20% Syrah.
- Alcohol Percentage: 14%
- Unit Quantity (ml): 750
- Best To Drink: Drink now
Fragrant with strawberry, raspberry and black pepper, an elegant and supple expression of this popular Rhône appellation.
The turnaround at Delas Frères came in 1997, with the appointment of Jacques Grange. Grange, graduate of the University of Dijon, had been instrumental in revitalising the Chapoutier range..
Issue: Jun 30, 2012. Ripe but tender, with soft-edged plum, blackberry and fig notes framed by whiffs of coffee and charcoal. Grenache and Syrah. Drink now. –JM
Jun 13. By Josh Raynolds. (80% grenache and 20% syrah): Vivid ruby. Red berries, peppery spices and anise on the highly perfumed nose. Tangy and lithe in a pinot way, with clean, focused strawberry and cherry flavors lifted by bright acidity. Silky, elegant and tannin-free, finishing with strong cut and lift.
Aged exclusively in stainlesss steel tanks prior to bottling, this blend of 80% Grenache and 20% Syrah is a chunky, medium-bodied red ideal for drinking over the next few years. Subtle plum and black cherry notes pick up hints of leather, earth and spice, with an ample dusting of tannin on the finish. — J.C. (12/15/2011)
The Grenache underwent a traditional vinification in stainless steel vats with daily pumping over; the Syrah was whole-bunch vinified to maximize its contribution to the aroma and fruit of the wine. The components are blended after malolactic and before spending six to eight months in vat to harmonize.