Cave de Roquebrun
Sir de Roc Brun Saint-Chinian Red Rhone Blend
Saint-Chinian Roquebrun, Languedoc, Languedoc Roussillon, France
Plump, straightforward Mourvèdre blend that is showing a bit too much oak for me
Plump, straightforward Mourvèdre blend that is showing a bit too much oak for me
Oct 28th, 2019second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wine region.
the first one was newer (2016) and felt too oaky.
60% mourvedre
20% grenache
20% syrah
14% ABV
dense brownish red 👀
wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some 🍄👃
medium plus body.
high acidity.
tart attack first.
then a chewy spicy candy with hints of fruit👄
long 🎯 with the dirt taste lingering and then switched by firm but light tannins drying things up in a pleasent way.
excelent vfm (75 nis but in france)
had it for three days.
first day it shined with heavily umamied vegan 'bolognese' and pasta (based on mushroom variety and black lentils).
second day it got fruitier with not 100% traditionly made arancini.
third day had it on it's own.
it stayed the same wine throughout those days.
was always better when poured with an aerator pourer.
I'm wondering if it was a better wine than the other newer wine, or if it is time that balanced it.
the conclusion is clear:
i need to visit my friend in 🇫🇷 and drink some more.
second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wine region.
the first one was newer (2016) and felt too oaky.
60% mourvedre
20% grenache
20% syrah
14% ABV
dense brownish red 👀
wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some 🍄👃
medium plus body.
high acidity.
tart attack first.
then a chewy spicy candy with hints of fruit👄
long 🎯 with the dirt taste lingering and then switched by firm but light tannins drying things up in a pleasent way.
excelent vfm (75 nis but in france)
had it for three days.
first day it shined with heavily umamied vegan 'bolognese' and pasta (based on mushroom variety and black lentils).
second day it got fruitier with not 100% traditionly made arancini.
third day had it on it's own.
it stayed the same wine throughout those days.
was always better when poured with an aerator pourer.
I'm wondering if it was a better wine than the other newer wine, or if it is time that balanced it.
the conclusion is clear:
i need to visit my friend in 🇫🇷 and drink some more.