Domaine de la Renjarde Cotes du Rhone Villages 2009

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Winemaker's Notes:

Berry Bros & Rudd review: The Massif D'Uchaux lies at the heart of the greater Côtes-du-Rhône Villages area, the cl...

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Wine Market NY
New Hyde Park, NY (34 mi)
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750ml
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User Reviews for Domaine de la Renjarde Cotes du Rhone Villages

Winemaker's Notes:

Berry Bros & Rudd review:<br/><br/> The Massif D'Uchaux lies at the heart of the greater Côtes-du-Rhône Villages area, the clay and limestone terroir and gentle undulation proving the perfect backdrop for the richly spicy Grenache blends which embody all that is great from this region.....so much so in fact that the region has recently been promoted to join the specifically named village appellations.<br/><br/><br/><br/> Under the tutelage of wine-makers at Chateau La Nerthe, namely Alain Dugas et fils, Renjarde has always been a good bet. The superlative 2009 is made predominantly from Grenache (65%) the balance being Syrah (17%), Cinsault (11%), Carignan ( 4%) and Mourvèdre ( 4%). Low yields ( 25 hl/ha) and superlative conditions at harvest have nurtured a wine of great character; sweet, spicy fruit and a lick of black pepper, all harnessed by firm but pleasingly ripe tannins. <br/> (Simon Fiel

Berry Bros & Rudd review:<br/><br/> The Massif D'Uchaux lies at the heart of the greater Côtes-du-Rhône Villages area, the clay and limestone terroir and gentle undulation proving the perfect backdrop for the richly spicy Grenache blends which embody all that is great from this region.....so much so in fact that the region has recently been promoted to join the specifically named village appellations.<br/><br/><br/><br/> Under the tutelage of wine-makers at Chateau La Nerthe, namely Alain Dugas et fils, Renjarde has always been a good bet. The superlative 2009 is made predominantly from Grenache (65%) the balance being Syrah (17%), Cinsault (11%), Carignan ( 4%) and Mourvèdre ( 4%). Low yields ( 25 hl/ha) and superlative conditions at harvest have nurtured a wine of great character; sweet, spicy fruit and a lick of black pepper, all harnessed by firm but pleasingly ripe tannins. <br/> (Simon Fiel

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