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Cornas Terres Brulees 2010 - 91 points, International Wine Cellar/ Exotic aromas and flavors of dark berry liqueur, all spices and candied flowers... Read more
Hailed as the winemaking wizard of the Rhône, Jean-Luc Colombo has achieved a high-profile international reputation for making innovative wines tha... Read more
Terres Brulees Cornas 2010 - 90 points, Wine & Spirits/ Blended from several plots ranging from 20 to 60 years old, this is sweet and bright,with ... Read more
Food Pairings for Jean-Luc Colombo Cornas les Terres Brulees
External Reviews for Jean-Luc Colombo Cornas les Terres Brulees
Cornas Terres Brulees 2010 - 91 points, International Wine Cellar/ Exotic aromas and flavors of dark berry liqueur, all spices and candied flowers. Sappy, penetrating and energetic, with silky texture and a touch of brighter red fruits on the back end. Tannins come on late and add grip to a long, subtly smoky finish.
Hailed as the winemaking wizard of the Rhône, Jean-Luc Colombo has achieved a high-profile international reputation for making innovative wines that are original, memorable and bursting with personality. Despite a resolute aversion to change in the Cornas region, Colombo has brazenly introduced innovative methods in his vineyards and throughout the production process based on a respect for nature and his fundamental belief that good wine is the culmination of three key elements: terroir, human endeavor and modern winemaking techniques. The result? A more accessible style of Rhône Valley wines, reflecting an exuberance of fruit and depth of expression and showcasing the full potential of the Syrah grape when grown in the unique terroir of Cornas. Through his intense dedication, Colombo has brought the wines of Cornas into the international limelight. The company now embraces wines representing major appellations of the Rhône Valley as well as the Languedoc and Roussillon regions of southern France. Production Area Rhone Valley, France Vines average 20-years of age on the steep granite slopes of the Rhône Valley’s right bank at altitudes between 820 – 1,100 ft. All work in the vineyards is done manually and without the use of pesticides or irrigation, respecting the local environment. Grape Varieties 100% Syrah Vinification Grapes are hand-harvested and de-stemmed. Fermentation takes places in stainless steel tanks for a period of 10 days at an average temperature of 69°F. Post fermentation maceration lasts a period of 10 days at a temperature of 82°F. The wine is then aged for 21 months in oak barrels (1 to -3 years old). When ready for bottling, the wine is fined with egg whites and bottled unfiltered. Color A deep ruby-black with purple hints Bouquet Blackcurrant, raspberries, spice, and grilled notes such as coffee and licorice are present on the nose Taste A very rich mouthfeel with flavors of black fruit, jam and spice. The wine has firm tannins, with spice and mineral notes, and finishes with a long lasting taste of vanilla Alcohol 13% Serving Suggestions Excellent with game, beef, lamb, barbecue foods, roasted pork and a variety of other hearty dishes.
Terres Brulees Cornas 2010 - 90 points, Wine & Spirits/ Blended from several plots ranging from 20 to 60 years old, this is sweet and bright,with jazzy acidity lifting the dark, gravelly fruit. Its polished but not shiny, an inviting introduction to a region known for formidable wines – and yet one that will last well over the next decade.
Cornas Terres Brulees 2010 - 93 points, The Rhone Report/ A gorgeous Cornas...awesomely perfumed and intense with aromas and flavor of black raspberry, perfumed wild flowers, bacon fat, and leather all soaring from the glass. Medium to full-bodied, rich and also elegant, it has a seamless texture, knockout freshness and purity, and a great finish. It will have upwards of 12-15 years of longevity.
Terres Brulees Cornas 2010 - 90 points, Wine Enthusiast/ Colombo’s entry-level Cornas is a reliable bottling whose high quality reflects the impact of the 2010 vintage. It’s full bodied and richly textured, with notes of tar, espresso and tapenade that linger through the velvety finish.
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