From: Côtes-du-Rhône, France
Varietals: 60% Grenache Noir, 20% Syrah, 20% Mourvèdre
Tasting Notes: The color is bright deep crimson with a pleasing and peppery nose of red fruit. A shocking amount of structure and texture for this type of wine. You’ll enjoy a long, lifted finish, with all components of flavor intact. Please serve chilled or slightly chilled, around ten degrees warmer than your fridge; at least in the summer months. Trust us, you won’t regret it! If you’re ever skeptical about doing something like this, we suggest playing around with temperature. Start with it colder, then let it come up to the
temperature of the air around you naturally. It’s a great way to discover your palate and experience the way temperature affects your wine.
Pairing: Pairs well with red and white meat, cooked meat and cheese, salted pies, fresh pasta or lasagna. The GSM blend (and this one in particular, thanks to its high percentage of Mourvedre in the blend) is a versatile food pairing wine that works particularly well with dishes featuring Mediterranean spices including red pepper, sage, rosemary, and olives. We recommend Kay Chun’s recipe for Sheet-Pan Chicken with Artichokes and Herbs.
About. Domaine de Chantepierre has been set up in Tavel for more than three centuries, and been farmed by generations of the Paly family within living memory. The company is co- managed by siblings Anne Luce Coulomb Paly and Christian Paly. The 65-hectare domaine mainly produces Tavel, Lirac, and Côtes du Rhône. Regional grape varieties and diverse terroir allow the Chantepierre estate to offer a beautiful range of charming wines.
This wine comes from vines averaging 25 years old, planted clay and limestone soils. It is produced at the Cave de Vignerons de Tavel, from a vineyard owned by the President of the Cave Cooperative, Christian Padie. The Cave de Tavel represents 85 growers, which accounts for almost half of the production in the appellation. Paul Sanches makes the wines from vineyards near Châteauneuf du Pape and Avignon. Stainless fermentation and frequent pumping over the must produces a lush, rich CDR that over delivers for its gentle price.
