Southern Rhone Producers Flashcards
Name 3 producers of
Tavel AOP
Chateau de Trinquevedel
Domaine de la Mordorée
Domaine Lafond Roc-Épine
Domaine Maby
Domaine Rocaliere
Name 3 producers of
Vacqueyras AOP
Domaine le Sang Cailloux
Domaine de la Monardière
Domaine la Garrigue
Montirius
Name 3 producers of
Gigondas AOP
Domaine du Cayron
Pallières
Domaine Santa Duc
Chateau de St-Cosmé
Who makes
Cuvée Marie Beurrier?
- *Henri Bonneau**
- (traditional producer)*
- ———-*
- 90% - Grenache (typically*
- mostly from “Le Craulieu” lieu-dit*
$225 - restaurant
Who makes
Secret de Gabriel?
- *Monpertuis**
- (traditional producer)*
- ———-*
- typically 85% Grenache*
$140 - restaurant
Note:
- This wine is also sometimes called Cuvée Tradition
- not made every year; only in top vintages
Who makes
Les Petits Pieds d’Armand?
Olivier Hillaire
———-
- 100% Grenache!!*
- 108 year old parcel the La Crau ‘cru’*
$125 - restaurant
Who makes
Sanctus Sanctorum?
Clos St. Jean
(Modern Producer as of 2002)
syrah & mourvedre are new oak aged
only made in Magnum…?
100% - Grenache
(from 100 year old vines)
$1200++ - retail
Who makes
Réserve des Célestins?
- *Henri Bonneau**
- (traditional producer)*
- ———-*
- typically 90% Grenache*
- mostly from “Le Craulieu” lieu-dit*
$450 - restaurant
Who makes
Chaupin?
Domaine de la Janasse
(traditional producer)
uses some new oak; 7%
———-
100% - Grenache…
(2012 was)
$120 - restaurant
Who makes
Cuvée du Papet?
Clos du Mont Olivet
$200 - restaurant
Note:
- Only made in exceptional vintages
- – 1989, 1990, 1998, 2000, 2003, 2004, 2005, 2006, 2007, 2010
Who makes
Tintot?
Mas de Boislauzon
85% Mourvedre
(some sources say 100%…)
$150 - restaurant
Who makes
Cuvée des Cadettes?
Chateau la Nerthe
(Modern Producer)
ironic because its the oldest estate in CdP
———-
100% new oak for 15 months
43% - Grenache
36% - Syrah
21% - Mourvedre
$180 - restaurant
Who makes
Les Olivets?
- *Roger Sabon**
- (traditional producer)*
- ———-*
- 80% - Grenache*
$80 - restaurant
Who makes
Telegramme?
Vieux Telegraphe
(this is their declassified wine)
$60 - restaurant
Who makes
Barbe Rac?
Chapoutier
———-
- 16 months in vats*
- 100% - Grenache…?*
$140 - restaurant
Who makes
La Bernardine?
Chapoutier
(rouge & blanc)
$75 - restaurant
Who makes
Cuvée du Baron?
- *Chateau Fortia**
- (traditional producer)*
———-
70% - Grenache
24% - Syrah
5% - Mourvedre
1% - Counoise
$65 - restaurant
Who makes
Pignan?
- *Rayas**
- (traditional producer)*
- ———-*
- 100% - Grenache*
$220 - restaurant
Who makes
Domaine de Terre Ferme?
Paul Jaboulet Aîné
(rouge & blanc)
$160 - restaurant
Who makes
Cuvée Laurence?
Domaine Pegau
$300 - restaurant
Note:
- This is a 30-50hl selection of the Cuvée Reserve. It is aged in neutral French barriques for 32-36 months.
Who makes
Les Sinards?
- *Familie Perrin**
- (Perrin & Fils)*
(rouge & blanc)
$65 - restaurant
Who makes
La Cote Ronde?
- *Paul Autard**
- (Modern producer)*
———-
16 months in barrels
(??% new)
50% - Grenache
50% - Syrah
$85 - restaurant
Who makes
Deus Ex Machina?
Clos St. Jean
(Modern Producer as of 2002)
syrah & mourvedre are new oak aged
———-
60% - Grenache
40% - Mourvedre
$180 - restaurant
Who makes
Clos de Beauvenir?
Chateau la Nerthe
(Modern Producer)
ironic because oldest estate in CdP
Blanc
———-
58% - Roussanne
42% - Clairette
$250 - restaurant
Who makes
Cuvée Inspiration?
Domaine Pegau
$2,500 - Retail
(only made in Magnum!!)
Note:
- Made from 2 different Crus:
- – La Crau,
- – Les Escondudes
- Crus are vinified separately
- aged for 36 months in two 4-year-old French barriques
- 70% Grenache, 30% other (all 13 CdP are used)
Who makes
Réserve Sixtine?
Cuvée du Vatican
(rouge & blanc)
- $100 - restaurant
(rouge) *
Who makes
Les Quartz?
Le Clos de Caillou
(Domaine de Caillou)
{Traditional & Modern mix producer}
- Traditional practices:
- Grenache is fermented in large enamal coated vats.*
- Modern practices:
- grapes are destemmed
- 1-3 year barrels are used for syrah & mourvedre*
$120 - restaurant
Who makes
Cuvée du Quet?
Mas de Boislauzon
$160 - restaurant
Who makes
Les Cèdres?
Paul Jaboulet Aîné
$75 - restaurant
Who makes
Croix de Bois?
Chapoutier
- 14-16 months in tanks*
- 100% - Grenache…?*
$110 - restaurant
Who makes
Juline?
Paul Autard
$140 - restaurant
Who makes
Barberini?
Domaine de la Solitude
(rouge & blanc)
$125 - restaurant
Who makes
Cuvée de Mon Aïeul?
Pierre Usseglio
$140 - restaurant
Who makes
Cuvée da Capo?
Domaine de Pegau
$700 - restaurant
Note:
- only made in great vintages
1998
2000
2003
2007
2010
