A blend of 60% Grenache and 40% Syrah, this is a surprisingly light-bodied wine for the vintage, yet wonderfully perfumed and floral on the nose. Ripe cherry and spice flavors aren’t weighty in the mouth but instead are complex and supple—dare I say Burgundian? Hints of chocolate on the finish add an extra element of complexity. Mature; drink now.
— J.C.
(11/15/2006)
A bit sappy or resinous on the nose, but later that element seems to recede a bit, revealing herbal accents layered over rich black cherry scents. The ripe black cherry flavors are flawless, while the rich, supple mouthfeel displays lovely structure and balance. Ends with a hint of French roast; ready to drink now and over the next several years.
— J.C.
(11/15/2006)
A big step up from the regular Côtes-du-Rhône bottling, this villages wine is brimming with ripe stone fruits—peaches and cherries—accented by chocolate and spice. Silky tannins ease the flavors effortlessly across the palate, while the finish lingers elegantly. A winner from the co-op at Estézargues.
— J.C.
(11/15/2006)
Very rich for a Côtes-du-Rhône, even one of villages status, with a creamy, almost liquorous mouthfeel. The heat of the vintage has made for dried fruit notes of date and prune, but there’s enough enlivening spice so that the wine avoids heaviness. A bit like liquid fruitcake. Drink now.
— J.C.
(11/15/2006)
This 100% Syrah from Les Aphillanthes is smoky and slightly herbal, offering wonderfully complex hints to go along with bold blueberry flavors. A bit chunky, but full-bodied and winsome, with fruit flavors that pump out through the long finish. Drink now–2012.
— J.C.
(11/15/2006)
A blend of wines matured in vat and barrel, adding subtle vanilla and woodspice shadings the bold Coste Chaude fruit. It’s lush and soft on the palate, broad and expansive on the finish, picking up hints of chocolate and mocha.
— J.C.
(11/15/2006)
Don’t tell the appellation contrôlée police, but this is 100% Viognier (not technically permitted under the Côtes-du-Rhône Villages AC), harvested late with ridiculously low yields, then barrel-fermented and -aged. The result is like liquified buttered nuts, honey and dried apricots. Or maybe it’s melted orange marmalade, without the sugar. Only made in occasional…
— J.C.
(11/15/2006)
Lots of spice—particularly anise, but also clove and cinnamon—with wonderfully supple tannins to carry the flavors through a long finish. Ready to drink now.
— J.C.
(11/15/2006)