Crush Wine Bistro & Cellar, 343 W 6th Ave | 865-9197 | cellarak@gmail.com

languedoc-rousillon

WINE CLUB CHRONICLEjune 2012

CELLAR WINE CLUB

2010 Les Heretiques Pays d’HeraultWe’ll begin out little tour of the Languedoc with this rustic Carignan made by Chateau d’Oupia, founded by the late Andre Iche who was largely responsible for the creation of the Minervois appellation in 1973 and who was instrumental in promoting the Languedoc as a quality wine production zone. His daughter, Marie-Pierre now runs the winery and the wines are crafted by winemaker, Laurent Battle. This wine is the estate’s daily drinker which explains why everyone there is so damn happy all the time. Pair with rustic dishes such as steak and vegetable kabobs on

the grill.

2010 Chateau d’Oupia MinervoisWe’ll continue higher into the hillsides of the Languedoc to visit Minervois. This is Oupia’s first wine (as they say in France) or flagship wine (as we would say here). We love how this wine slowly reveals its self (Kirsten thought it was like walking through a forest path and pushing trees out of the way to see what lies ahead). The herbaceous character of Carignan is still there, but wrapped in a plush, soft robe of dark fruit. Ok... the tannin is a bit aggressive, but this wine is kinda like Ridley Scott’s new movie, Prometheus... the details may not be perfect, but we enjoyed the ride so much that we just don’t care. Pair with grass fed beef or grilled veggie burgers.

2010 Domaine Cabrol Picpoul de Pinet Our tour finishes where all tours should finish... in a small village overlooking he Mediterranean sea. Here the unlikely Picpoul thrives, and despite the high heat of the area, makes crisp, refreshing white wines. Cool breezes blow off the sea and give Picpoul its trademark prickly acidity and the limestone plateau where the vineyards sit offers loads of minerals to add complexity. This wine smells like the ocean and tastes like sunshine. Pair it with Ceviche or fresh shucked oysters and your Languedoc journey will be complete.

issue no. 27 crushak.com

BROUGHT TO YOU BY:

A “second label” of Chateau Oupia, this blend of 90% old vine Carignan (some

planted nearly 100 years ago!) and 10% Syrah is sourced

from vineyards just outside the Minervois appelation.

Guillaume Cabrol curently helms this Domaine that has passed from father to

son for generations. He farms 17 hectares of Picpoul in the commune of Pinet in the Coteaux du Languedoc AOP.

Domaine de Nidoleres bottlesfour different Cotes du Roussillon wines, each a different blend of Grenache, Syrah, Carignan and Mourvedre. La Raphaelle is the

dark horse of the collection featuring 80% Mourvedre, 10% Syrah and 10% Grenache.

The treasure of the Domaine de Nidoleres are their 90 year old Carignan vines which are used exclusively

to make this blend of 60% Carignan, 20% Grenache and 20% Syrah.

The Minervois AOC is known for its Syrah based blends

featuring Carignan. This one is 40% Syrah, 30% Carignane, 20% Cinsault and 10% Mourvedre.

a few things you need to know:

Crush Wine Bistro & Cellar, 343 W 6th Ave | 865-9197 | cellarak@gmail.com

Languedoc-Roussillon... bastard of the French wine world, divider of critics and producer of killer wine values... if one knows where to look. The Languedoc-Rousillon (we’ll call it LaRous from here on out) was the de facto bulk wine production region of France dating back to Roman times. Recently... like 40 years ago recently... a few wine makers in the region began thinking outside the box and looking to create cru level wines from LaRous fruit. A few pioneers (Andre Iche of Oupia was one) began

buying plots of vineyards that featured good quality old vines in great terroir and, gasp!, began making their own wines instead of selling to the local co-ops. As quality improved, cru appelations were recognized by the French government and the small LaRous wine revolution began. Today about 70% of wine produced in LaRous is still produced by co-ops. The wine is either made and bottled on site using commissioned labels or sold to négociants in other parts of France who typically buy fruit and make the wine themselves. The other 30% is made by vignerons such as Oupia, Nidoleres and Domaine Cabrol who not only grow grapes, but also produce and sell their own wine. This trend of quality over quantity continues with areas such as Picpoul de Pinet being currently reviewed for their own French AOP (Appellation d'Origine Protegée which is the European Union standard that supersedes the French AOC)... whatever... the bottom line is better wine in your glass!

2008 Domaine de Nidoleres La RaphaelleIf Nidolere’s four wines are a stable of horses, the Raphelle is the dark, wild stallion of the herd (can one have a herd of four?). This wine is not easily tamed, with bright fruit notes clashing (as in an epic battle... not as in your 80’s wardrobe) with black licorice, dark earth, heavy, gritty texture and substantial tannin. Did we mention tannin... Anyhoo... lay this wine down for a few years (2015?) to let everything mellow and knit together or open it now and hang on for the ride! Pair with hearty game or steak and bust out the berry sauce... even throw a little blue cheese in the mix... La Raphaelle can take it!

Minerve, the medival town at the center of the Minervois vineyards The late Andre Iche, founder of Chateau d’Oupia

Rousillon’s rocky soil and gnarly old vines

LANQUEDOC ROUSSILLON

WINE CLUB CHRONICLE! PAGE2

2008 Domaine de Nidoleres L’AngeletteThe prize horse of the estate (we’ll leave it up to you whether it’s a stallion or mare) is made of breeding stock that is very rare and prized for its depth and complexity (that would be the 90+ year old Carignan). The wine drinks more like a Bordeaux with light, elegant, red fruits mingling with dusty, cement-like soil, briny ocean air notes and fresh herbs. We think this wine is stunning now, if a bit closed, but it definitely has the pedigree to live a long, happy life. We’ll open a bottle in five years to see how things are going, but we suspect this will age happily for the next eight to ten years. Pair with less fatty meats (game or rabbit would be great) or hearty vegetarian dishes. Leave out the heavy sauces for this one.YOU’RE DRINKING

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