Gravillas Sous les Cailloux des Grillon 2009
This is the story of Nicole Bojanowski from Narbonne, her husband John, from the wine plains of Kentucky, and their quest to make a grand vin. The journey begins here First find your terroir, in this case the white limestone gravel plateau of St Jean de Minervois, home to France's wonderfully aromatic VDN Muscat. As Andrew Jefford writes: 'Cool air tumbles off the Montagne Noire, and the vines are grown in sheltered pockets and scrapes.' In 1999 they purchased a hectare of 1911 Carignan and Grenache Gris, whilst starting to plant the noble grape varieties that would ultimately constitute their grand vin: Syrah, Cabernet Sauvignon, Mourvèdre, Counoise. To the quirkily named wines. Sous Les Cailloux des Grillons, is Syrah 35%, Carignan 20%, Cabernet Sauvignon 25%, Terret Gris, Mourvèdre, Grenache Noir, Counoise about 5% each. In 2002 the grapes were devoured by wild boars (expect some excellent fermented hams from the region), but in 2003 the young Cab Sauv and Syrah yielded good results and were supplemented by some old Carignan. This is a work in progress and the blend will change each year. Jamie Goode wrote of this wine: "It's a fairly serious, brooding red that needs some time to show its best. The tight, deep nose shows hints of ripe raspberry and blackberry fruit, with a liquoricey, mineral edge. The palate is savoury and dense with lots of ripe red fruits cloaked in a rather minerally, taut structure. It's got lots of appeal but not in a forward, showy style: it's more guarded and beguiling".
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Gravillas Sous les Cailloux des Grillon
Dietary Information: Organic
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