Jean-Paul Daumen
Côtes-du-Rhône Red Rhone Blend
Côtes du Rhône, Southern Rhône, Rhône, France
Red Rhone Blend
Tomato-Based, Pasta, Salami & Prosciutto, Mushrooms, Onion, Pungent Cheese, Venison, Hard Cheese, Lamb, Pork, Beef
Top Notes For
Sour blackberries, coffee, dark chocolate and grilled meat. Evolved after time with notes of graphite and BBQ sauce. Nice balance and length on the finish.
Sour blackberries, coffee, dark chocolate and grilled meat. Evolved after time with notes of graphite and BBQ sauce. Nice balance and length on the finish.
Jul 13th, 2015Blackberries, red pepper jelly, and a bit Smokey. Minerality is pretty strong. Overall well balanced and very enjoyable
Blackberries, red pepper jelly, and a bit Smokey. Minerality is pretty strong. Overall well balanced and very enjoyable
Oct 31st, 2019A more-sophisticated, less-brambly CdR. Blackberries, garrigue, cocoa, coffee.
A more-sophisticated, less-brambly CdR. Blackberries, garrigue, cocoa, coffee.
Aug 5th, 2017Very amazing wine. Smoky overtones grilled meat.. Needs some time in the decanter
Very amazing wine. Smoky overtones grilled meat.. Needs some time in the decanter
Oct 11th, 2015The care for the harvest is so clear. What a balanced, elegant wine. Silky, bright and less rustic than some other Côtes du Rhônes.
The care for the harvest is so clear. What a balanced, elegant wine. Silky, bright and less rustic than some other Côtes du Rhônes.
Aug 18th, 2015Sans mot... L'équilibre parfait, la souplesse et l'accent sur le fruit... Je redécouvre les Côtes-du-Rhône...
20,80$
Sans mot... L'équilibre parfait, la souplesse et l'accent sur le fruit... Je redécouvre les Côtes-du-Rhône...
20,80$
Brambly dark berries, meaty, smoky, spicy nose. Rich, velvety texture, woodsy tree bark alongside continuing dark fruits. Plushy tannins make this perfect for blackened chicken, BBQ, and roasts.
Brambly dark berries, meaty, smoky, spicy nose. Rich, velvety texture, woodsy tree bark alongside continuing dark fruits. Plushy tannins make this perfect for blackened chicken, BBQ, and roasts.
Nov 15th, 2014