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Producer: Domaine de RimauresqGrape Varieties: Syrah 32%, Mourvedre 26%, Grenache 31%Optimum Drinking: Within 6 yearsWine Style: Characterful robust redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
More characterful and fuller-bodied than a Bordeaux Cru Classé but still surprisingly elegant.
The nose is inviting with wonderful redcurrant, plum and blackberry aromas with hints of black pepper. The palate has more concentrated fruit: blackberry, redcurrant and tart blackcurrants, a velvety mouthfeel and structure as well as freshness and a tasty chewy texture.
In the heart of the Provence wine region, mid way between Nice and Marseille, Rimauresq takes its name from ''Real Mauresque'' the river which flows through the vineyards. The Domaine itself is located at the foot of Notre Dame des Anges in the Massif des Maures mountain range and benefits from a microclimate and three very diverse terroirs (schist, pink sandstone and galets roulés) which ensure that they can produce the very best examples of wines across the three Provence styles. Rimauresq is one of the select group of Côtes de Provence vineyards awarded Cru Classé status in 1955, a classification mirroring that of the great Bordeaux châteaux and based on the quality of the wines and heritage of the properties. The estate is owned by the Wemyss family (who also have a stake in Fonty's Pool in Western Australia) and Pierre Duffort runs the winemaking team producing characterful whites from Rolle (also known as Vermentino), floral scented rosés from a blend of Cinsault, Tribouren and Mourvèdre and weighty, yet elegant reds with a firm structure and real terroir character from Cabernet Sauvignon, Carignan, Syrah and Mourvèdre. The premium range labelled 'R' is sourced from older vines which give extra depth and minerality to the wines.
In The Vineyard
The exceptional terroir of this renowned estate is recognised through its Cru Classé status & produces wines of elegance and complexity with long term cellaring potential. The estate encompasses 57 hectares of prime vineyards with an average vine age of 40 years (the oldest being planted in 1930). The vineyards are located at an altitude of between 140 to 190 metres, just 35km from the coast and benefit from a North-West orientation. The micro climate at Rimauresq is unique within the Appellation. Situated on the harsh mineral soils at the foothills of the Maures Massif, the vines are lucky enough to get the benefit not only of the cooling Mistral winds but are protected by the sheltering effects of the mountain from the harsh Mediterranean sun. It is this shade that allows a longer ripening period and better fruit development in the crucial weeks prior to harvest. The terroir itself is of crystalline rock with sand and
A fabulous partner to roast lamb, young game, dishes rich in Provençale herbs and roast Mediterranean vegetables. gravelly soil. It is this diversity that allows Rimauresq to excel in all three colours red, white and rosé. Also, replacement planting is ensuring an increased vine density of up to 5,000 vines per hectare in an ongoing drive to improve quality. Nine noble grape varieties are found at Rimauresq: Syrah, Grenache, Cabernet Sauvignon and Carignan for the reds, Rolle (Vermentino) and Ugni Blanc for the whites and Cinsault, Mourvedre and Tibouren for the rosés. Rigorous fruit selection combined with a modern gravity fed winery, allows Pierre Duffort and his team to focus on producing the very best Provence has to offer.
In The Winery
As in many Provencal vineyards, rosé dominates production, but stunning reds are also crafted here. All bunches are de-stemmed, except in the case of those which are fermented through carbonic maceration. The winemaking techniques used aim to achieve an optimal extraction of flavours and tannins (total or partial carbonic maceration, cold pre-ferment maceration). The reds are fermented at a controlled temperature in a sealed tank, being racked and pumped every day to submerge the cap, allowing the extraction of the polyphenols and aromas. After the fermentation stage the wines are macerated by daily plunging/rack and pumping in order to achieve optimal extraction. Part of the blend is then aged in oak barrels (600L demi-muits, French oak, average toast) for 10 to 14 months. A light filtering is done prior to bottling.
Awards & Press
2011 Vintage: Sommelier Wine Awards 2014 - Silver
2011 Vintage: Decanter World Wine Awards 2014 - Silver
2013 Vintage: Decanter World Wine Awards 2014 - Gold
2011 Vintage: Decanter World Wine Awards 2013 – Silver
2009 Vintage: Decanter World Wine Awards 2012 - Bronze
2009 Vintage: International Wine Challenge 2012 - Bronze
2011 Vintage: "An impressive wine with hints of liquorice" "With raspberry and cherry notes alongside garrigue aromas, this is pleasingly rustic" Sommelier Wine Awards 2014, Judges Comments
2011 Vintage: "Crunchy red fruits with a minty herbal twist. Rich, concentrated and ripe with chalky tannin and a generous finish." Judges comments, DWWA 2013
2009 Vintage: "Soft ripe fruit nose over intense, scented, chocolatey black fruit with dried herbs and spices." Decanter magazine, October 2012
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