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Faugeres and Cotes du Rhone


After several hours of air the 2009 Domaine de La Tour Penedesses, Montagne Noire appeared at its peak and I like to think, evocative of the schist soils.  The 2011 Domaine Grand Veneur, Les Champauvins provides generous, forward drinking as soon as the cork is pulled.  The 2012 Domaine de Marcoux is a savory wine that will benefit from six more months in the cellar.   It is a good wine which appears elegant compared Grand Veneur.   The La Tour Penedesses was purchased at Chain Bridge Cellars and the other two selections at MacArthur Beverages.

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2009 Domaine de La Tour Penedesses, Montagne Noire, Faugeres – $20
Imported by Dionysos Imports.  This wine is a blend of 50% Syrah, 40% Grenache, and 10% Mourvedre sourced from hillside vines on soils of black schist.  It was fermented with indigenous yeasts.  Alcohol 13%.  The good nose was followed by firm black and blue fruit in the mouth.  The fruit mixed with an old wood note, appropriate structure, and stones.  The wine was drier towards the finish which had a little ripe texture, blue and black lipstick, and cinnamon.  There was some firmness but with extended air the wine delivers ethereal flavors and seems at its peak.  *** Now-2019.

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2011 Domaine Grand Veneur, Les Champauvins, Cotes du Rhone – $16
Imported by Kysela Pere et Fils.  This wine is a blend of 70% Grenache, 20% Syrah, and 10% Mourvedre.  Alcohol 15%.  There were young aromas of slightly piercing ripe blackberries and wood spices.  In the mouth were generous flavors of red and black berries, cinnamon spice, which were delivered with some roundness.  Despite the approachability there was a bit of a young, firm structure present.  Lots of flavor for the money.  ** Now-2017.

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2012 Domaine de Marcoux, Cotes du Rhone – $20
Imported by Eric Solomon.  This wine is a blend of 80% Grenache 10% Syrah, and 10% Mourvedre raised in concrete.  Alcohol 14.5%.  The nose bore red fruit underlaid by delicate and fresh strawberries.  In the mouth the flavors started with red fruit then firmed up to become red and black fruit.  The structure came out after a few hours of air.  There was a firmness with drying tannins but this did not restrict the expansive aftertaste.  The flavors were a little salty with no hard edges.  The savory minerals mixed with blackberries.  *** Now-2019.

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