From: Vin de France (AOC Côtes-du-Rhône, AOC Côtes-du-Rhône villages, AOC Ventoux)
Blend: 60% Grenache, 35% Syrah, and 5% Viognier
Taste: 60% Grenache, 35% Syrah, and 5% Viognier are meticulously blended in this medium bodied Rhone offering. Pure and energetic, the spicy and floral nose leads to a fresh palate of lush red and black fruits with the signature garrigue (underbrush) notes of the Rhone.
Pairing: Cassoulet, steak and kidney pie, squab with pears and red wine reduction, or weeknight favorites like roasted chicken, one-pot dinners (check out the recipe below), and pot pies. We love this wine for its versatility, and it “drinks well” during any season. Serve it slightly chilled in the summer for BBQ’s or picnics, enjoy it in the fall and winter with comfort food, and love it for its ability to pair beautifully with takeout fare like burgers, gyro or kefta, rice dishes, tacos, and even mild curries.
Skillet Chicken With Mushrooms and Caramelized Onions
By Yasmin Fahr
Many thanks to importer, Wilson Daniels for the following information. Formerly known as ‘Biotiful Fox,’ the Petit Renard Blanc comes from a range of certified organic and biodynamic wines made by the Coulon family, who have owned Domaine de Beaurenard in Châteauneuf du Pape for eight generations. This project started with the younger generation of Coulon’s wanting to source grapes from friends’ vineyards in the Rhône region in order to explore the “great potential to develop and expand our activities, and portfolio while keeping our philosophy and values intact,” said Victor Coulon.
The grapes are harvested within a radius of 30 km around the estate and come exclusively from the magnificent terroirs and appellations of the southern Rhône Valley:
AOC Côtes-du-Rhône, AOC Côtes-du-Rhône villages, AOC Ventoux. They have chosen to downgrade the wines of the Le Petit Renard range to Vin de France, which gives them the freedom to blend terroirs and grape varieties in order to create complex and singular wines, reflections of a region and style.
Vintage report. Following a mild, wet winter that replenished groundwater reserves, the season was notable for its precocity. Frost damage from the episode of March 25 was, very fortunately, limited, and in the course of the equally mild and damp spring that ensued, regular applications of tisanes and essential oils effectively protected the crop. Flowering that started in the second week of May confirmed the early nature of the vintage.
The plentiful water resources accumulated over winter and the occasional summer showers ensured a progressive and optimum ripening of the grapes.
The harvest was particularly splendid and picking lasted from August 25 to the final days of September.
