Cave de Roquebrun

Sir de Roc Brun Saint-Chinian Red Rhone Blend

9.01 ratings
-no pro ratings
Saint-Chinian Roquebrun, Languedoc, Languedoc Roussillon, France
Red Rhone Blend
Tomato-Based, Pasta, Salami & Prosciutto, Mushrooms, Onion, Pungent Cheese, Venison, Hard Cheese, Lamb, Pork, Beef
Top Notes For
manyardo lovesall

second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wineย region.
the first one was newer (2016) and felt too oaky.

60% mourvedre
20% grenache
20% syrah

14% ABV

dense brownish red ๐Ÿ‘€

wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some ๐Ÿ„๐Ÿ‘ƒ

medium plus body.
high acidity.

tart attack first.
then a chewy spicy candy with hints of fruit๐Ÿ‘„

long ๐ŸŽฏ 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 ๐Ÿ‡ซ๐Ÿ‡ท and drink some more.

second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wineย region.
the first one was newer (2016) and felt too oaky.

60% mourvedre
20% grenache
20% syrah

14% ABV

dense brownish red ๐Ÿ‘€

wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some ๐Ÿ„๐Ÿ‘ƒ

medium plus body.
high acidity.

tart attack first.
then a chewy spicy candy with hints of fruit๐Ÿ‘„

long ๐ŸŽฏ 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 ๐Ÿ‡ซ๐Ÿ‡ท and drink some more.

Sep 10th, 2019