Tasting NoteInstant first impressions are of a classic Rhone red, friendly and warming, ample, sweet rich juicy fruit adorned with that classic Rhone hallmark - spice of Grenache sprinkled with Syrah; lusciously textured plum and strawberry fruit rounds off the palate, making this a delicious, uncomplicated medium bodied, soft, fruity and very drinkable red, yet serious enough to accompany food.Producer DetailsPays de Vaucluse is the local wine of the southern Rhone valley – the vineyards surrounding the appellations of villages such as Gigondas, Cairanne and Séguret produce Pays de Vaucluse. Of course neither the terroir nor aspect here is the same as appellation contrôlée vineyards, the yields are higher, but the ample, full fruit they yield are indelibly stamped Rhône. So rather than take the easy route for red and white bistro wines and source them both from the same region, where the red would be better than the white in one region or vice versa in another region, twenty five years ago Paul Boutinot decided to source his red wines for his father’s restaurant from the Rhône and his white wines from Gascogny. Vaucluse reds have the fullness of fruit and roundness of smooth tannins to make a wine with sufficient body to be enjoyed on their own as well as being stamped with sufficient character to partner food. Paul now busies himself with overseeing the winemaking at his Waterkloof estate and has passed the Rhône mantle to Eric Monnin. In The VineyardThe southern Rhone valley is swathed in warm sunny vineyards and peppered with hilltop stone-hewn villages on its rocky outcrops. Outside of the delimited areas of the famous village appellations, the wine the local vignerons make and enjoy with their friends in the village cafes and bistros is Pays de Vaucluse. Cuvée Jean Paul Rouge is made predominantly from a blend of Grenache and Syrah from the Vin de Pays de Vaucluse. Traditional Rhone-based viticulture is used with part manual/part machine harvest.In The WineryVinified from Grenache and Syrah grapes harvested in the Vaucluse area of the southern Rhone. Grapes are put in fermentation vats and cooled in order to slow the fermentation process and gain immediate fruit flavours. Maceration between 5 to 10 days before pneumatic pressing.Food RecommendationsDrink with solid, reliable bistro food such as grilled meats and casseroles.Awards & Press2010 Vintage: China Best Value Wine Awards 2012: Bronze Award
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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