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Les Clos de Paulilles Red Rhone Blend Collioure 2001

Member Review by ryanopaz:

Medium to heavey in the mouth with a blackberry syrup quality. Rich depth of flavors with berry, soft vanilla, and light spice present. Oak is present but very well integrated, while the wine as a whole is amazingly balanced. c5a11t16o8=90 [90]

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Les Clos de Paulilles:
This estate was bought by the Daure family,who already owned Chateau de Jau in Roussillon, in 1975.It consists of 90 hectares with 65 hectares under vine and produces red,white and rose wines under the Collioure appellation as well as a range of Banyuls wine.They also run holiday homes and a restaurant.The estate was sold to La Maison Cazes,another wine house from Roussillon, in 2013

Member Reviews for Les Clos de Paulilles Red Rhone Blend Collioure

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Snooth User: ryanopaz
278311,619
4.00 5
08/08/2007

Medium to heavey in the mouth with a blackberry syrup quality. Rich depth of flavors with berry, soft vanilla, and light spice present. Oak is present but very well integrated, while the wine as a whole is amazingly balanced. c5a11t16o8=90 [90]


External Reviews for Les Clos de Paulilles Red Rhone Blend Collioure

External Review
Source: Prestige Wine & Spirits
05/19/2011

This is a rarity, even in France. The steeply terraced vineyards of Banyuls literally fall into the sea, where the foothills of the Pyrenees meet the Mediterranean. Finding laborers to pick the grapes continues to be a problem, as the slopes are so steep a real effort is involved. The wine is late-harvested Grenache, aged in oak and fortified with alcohol to stop the fermentation and keep the wine sweet. Succulent and delicious, it is a perfect match with chocolate-covered strawberries.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Often called France's answer to Port, Banyuls is neither as massive nor as alcoholic as Port but approaches it in style. Made from 100% Grenache picked at maximum ripeness in the Mediterranean sun, Banyuls begins a normal fermentation during which neutral grape alcohol is added - a process called mutage. The must is then allowed to macerate for six weeks before pressing and bottling. The resulting wine is full of blackberry jam aromas and rich succulent flavors of sweet plums and dried berries.




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