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Producer: Domaine CourbisGrape Varieties: 100% SyrahOptimum Drinking: Within 8 yearsWine Style: Spicy and smoky with rounded tanninsAlcohol by Volume: 13%Closure: Natural CorkCountry: France
Domaine Courbis dates from the 16th century and has been handed down from father to son since the start of the 20th century. It is now under the dynamic partnership of two brothers: Laurent, who is responsible for winemaking, and Dominique who looks after the vineyard. The vineyard currently extends to 35 hectares (including eight hectares in Cornas, five hectares in Saint Joseph Blanc and 19 hectares in Saint Joseph Rouge) in the communes of Châteaubourg and Cornas. The vines are planted on steep hillsides and the cellar is modern and equipped with temperature controlled stainless steel tanks and oak casks. The wines of Domaine Courbis are of extremely high quality and are consistently met with worldwide acclaim.
2016 has been hailed as one of the great vintages for reds. Warm conditions throughout the growing cycle produced small, concentrated berries, with lower yields. Bud break, flowering and véraison all occurred under warm conditions. September saw the warm days continue with cooler nights, producing beautifully balanced wines with great concentration in colour, flavour and tannins. A classic Rhône vintage.
St Joseph is situated at the confluence of the Rhône and Isère rivers on the right bank of the Rhône. Domaine Courbis owns the most southern parcels of the St Joseph appellation, on very steep and terraced slopes, with a southern and eastern orientation. The soils comprise 30% clay and limestone, and 70% decomposed granite, which retains the heat from the day and promotes a long slow ripening period for the grapes. A green harvest takes place to encourage more mature flavour compounds and increase the quality of the berries. The average yield is 37 hectolitres per hectare.
The grapes were hand harvested in small boxes, 100% destemmed and lightly pressed. Vinification took place in sealed stainless steel closed vats at controlled temperatures of between 30 to 32°C. Maceration lasted between 12 to 15 days to achieve the maximum colour extraction. The wine was then matured for 14 months, with 85% aged in oak and 15% remaining in stainless steel tanks. The wine underwent regular racking before fining and bottling.
A refined and aromatic nose of ripe red fruits which creates an elegant opulence. The harmoniously balanced palate shows some peppery notes, backed by fine, silky tannins. Supple and moreish on the finish.
Rich dishes such as a slow roasted shoulder of lamb, roasted venison or game.
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