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Le Paradou

Vin de Pays d'Oc Grenache

8.527 ratings
8.63 pro ratings
Languedoc Roussillon, France
Grenache
Chocolate & Caramel, Herbs, Soft Cheese, Salami & Prosciutto, Turkey, Pasta, Mushrooms, Veal, Tomato-Based, Chicken, Exotic Spices, Potato, White Rice, Duck, Nuts & Seeds, Onion, Shallot, Garlic, Asian Cuisine, Salads & Greens, Quinoa, Farro, Brown Rice, Quinoa

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Le ParadouLanguedoc Roussillon, FranceGrenache
Top Notes For
Daron Watson
8.8

plum, black fruits, fig, licorice

plum, black fruits, fig, licorice

1 person found it helpfulMay 5th, 2016
Thibaut Marquis

Region Manager East, CRU Selections Terlato Wines International

8.6

Cherries, raspberries and plum. Nice spice, cinnamon and cloves. Medium tannin and long dry finish.

Cherries, raspberries and plum. Nice spice, cinnamon and cloves. Medium tannin and long dry finish.

Jun 5th, 2015
Daniel Graves
9.0

French Grenache?!

French Grenache?!

Aug 16th, 2016
Alex Bendersky
8.3

Ok

Ok

Jun 1st, 2016
Kristin Cancellieri
8.7

Medium body cherry notes and a bit of jam. At first sip, astringent finish but got better over time and maybe letting it breathe? Pretty decent wine for the price.

Medium body cherry notes and a bit of jam. At first sip, astringent finish but got better over time and maybe letting it breathe? Pretty decent wine for the price.

Feb 5th, 2016
Benjamin Kinzer
8.9

Yummmmm... Smooth light and refreshing

Yummmmm... Smooth light and refreshing

Dec 18th, 2015
Peter Wassam
8.3

Blackberries and currant. Definitely give it time to open up. Low acid and a weird finish hold me back. Medium body but drinks heavier.

Blackberries and currant. Definitely give it time to open up. Low acid and a weird finish hold me back. Medium body but drinks heavier.

Jun 3rd, 2015
Brett Evje
8.5

A little astringent on the back but not bad. $7/btg

A little astringent on the back but not bad. $7/btg

Jan 20th, 2015
Matt Duncan
8.5

Matt had this 8 years ago

Matt had this 8 years ago

Aug 15th, 2016
DB
9.0

DB had this 7 years ago

DB had this 7 years ago

Feb 8th, 2018