Cave de Roquebrun
Saint-Chinian Les Fiefs d'Aupenac
Deep purple colour with clean berry flavour on palate not too tannic but aftertaste and length falling away
Good GSM from Languedoc
Deep purple colour with clean berry flavour on palate not too tannic but aftertaste and length falling away
Good GSM from Languedoc
Delicious. One of the best Languedoc blends I’ve tasted this side of France. Of course, in France, — all over France, in supermarchés and corner tabacs, let alone actual wine shops, devoted to the finest expressions of the noble grape — one has access to scores and scores of offerings from small producers who take pride in terroir handed down over generations and all manner of wine-making techniques to coax all manner of flavors from various grapes, handed down over scads more generations.
What’s this got to do with this particular wine?
Glad you asked! For under thirty bucks, in San Francisco (i.e., what locals here call “free”) at Costco, you can taste all these generations of wine making in this bottle. Many layers of flavors. Blended and buoyant and long lasting. Good after thirty minutes if breathing in the decanter. Better after an hour. Best the next day.
Serve with charcuterie, goat and sheep cheeses.
Delicious. One of the best Languedoc blends I’ve tasted this side of France. Of course, in France, — all over France, in supermarchés and corner tabacs, let alone actual wine shops, devoted to the finest expressions of the noble grape — one has access to scores and scores of offerings from small producers who take pride in terroir handed down over generations and all manner of wine-making techniques to coax all manner of flavors from various grapes, handed down over scads more generations.
What’s this got to do with this particular wine?
Glad you asked! For under thirty bucks, in San Francisco (i.e., what locals here call “free”) at Costco, you can taste all these generations of wine making in this bottle. Many layers of flavors. Blended and buoyant and long lasting. Good after thirty minutes if breathing in the decanter. Better after an hour. Best the next day.
Serve with charcuterie, goat and sheep cheeses.