Richer than your average CDR (that’s industry-speak for Côtes du Rhône, just so you’re up with the lingo), this has all the black fruits and spices, plus a bunch of flowers and a delicate salinity. Soft tannins and well-judged balance speak of this winery, a fortified farm that had already gained a reputation for great wines by the 17th century. The wine reveals its secrets as gently but as assuredly as the site itself. You need to go down a mottled, tree-lined alley amid the vineyard rows, and then the Château sprawls ahead, stone buildings protected by thick walls. Despite the fortified appearance, there’s an open invitation to travellers and tasters, and the elegant, generous wines within.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rhone Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pork chops with honey, mustard and whiskey glaze
- 4 (about 150g each, 1.5cm thick) trim pork loin cutlets
- 2 tablespoons Tennessee whiskey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely grated orange rind
- 60ml (1/4 cup) fresh orange juice
- Salt & freshly ground black pepper
- Place pork in a dish. Combine whiskey, oil, mustard, honey, thyme, orange rind and orange juice in a bowl. Pour over pork. Cover and place in the fridge for 1 hour.
- Remove pork from the marinade. Transfer to a plate lined with paper towel. Place marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
- Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Divide the pork among serving plates. Drizzle with sauce. Serve immediately.