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Extrait BlancDomaine Chante Cigale
Extrait Blanc
Châteauneuf du Pape, France

Rich WineStylesRICH WINE STYLE

Vinified, aged in an ovoid concrete vat and selected from an outstanding terroir: this wine is truly “Haute Couture”. This Blanc Extrait has a very pure nose, mineral and saline coated by a fruit white white flesh; powerful, elegant and creamy mouth feel. Pairs well with Provencal and Mediterranean cuisine, foie gras, lobster, scallops, and king prawn.

“Freshly cut pear, fairly full in body. with a pear juice texture and flavor. Acidity is low but balanced, with a little positive bitter twist accentuating the freshness. Fairly long finish, not hugely deep, but very well put together Organically grown on clay soils in lieu-dit Palestor to the north of the village. Fermented then matured for 10 months, half in demi-muid, half in concrete tank.” – 93 pts, Matt Walls – 2018 En primeur tastings, Rhône Valley

“The 2018 Châteauneuf du Pape Blanc Extrait is 80% Roussanne and 20% Grenache Blanc, with roughly half made in demi-muids and the other part in concrete. A bit reticent right now, with just hints of pineapple and tangerine, it’s full-bodied but tightly wound and tense, seemingly in need of time to unwind. It’s by no means unapproachable now, but it should be better in a year or two and will drink well for close to a decade.” – 91+ pts, Joe Czerwinski – The Wine Advocate 2019

Terroir: Clay – Limestone 70% (lieu dit: Palestor), Rolled Pebbles 30% (lieu dit: Cabrières)
Age of Vineyard: 40 years old
Varietal: 70% Roussanne, 30% Grenache Blanc
Aging: 9 months on fine sediments
Aging Potential: 10 years
Serving Temperature: 50-53.6° F
Production: 1,700 Bottles

About Domaine Chante Cigale

Domaine Chante Cigale has been in operation in Southern Rhone Valley for more than 150 years. Founded in 1874, Hyppolite Jourdan named roughly 28 hectares of family property Clos Chante Cigale. In 1936, the same year the Chateauneuf de Pape AOC was created, the estate was renamed to Domaine Chante Cigale.

Today, Domaine Chante Cigale is one of the most important family estates of Châteauneuf du Pape.  Alexandre Favier is now carefully running the winery by keeping up with the winemaker’s tradition of the family.

The Estate now stretches over 40 hectares on the Châteauneuf du Pape appellation, divided into 45 parcels, scattered all over this exceptional terroir.  The diversity of its soils and of the grape varieties allows the elaboration of a unique and exceptional wines.  Alexandre Favier and his team are taking good care of every step of the wine production themselves, respecting the spirit of the Domaine. 

Domaine Chante Cigale VineyardsDomaine Chante Cigale Harvest

 

Bold wine Style logoExtrait RougeDomaine Chante Cigale
Extrait Rouge
Châteauneuf du Pape, France

BOLD WINE STYLE

A genuine and rustic wine that will go through decades. Showcasing a deep, red color, with a complex nose of black fruit and licorice. The Extrait Rouge has a very powerful mouth, that is fleshy and concentrated, with very fine and dense tannins. Pairs well with roasted meat, pigeon, lamb, pecking duck and sheep’s cheese.

A broad, muscular style, with chestnut and tobacco leaf notes and roasted cedar accents framing a large core of lightly dried plum, red currant and blackberry fruit. Cuts a broad swath on the finish, offering a long echo of humus. Will likely age toward a more rustic profile. For fans of the style.” – 92 pts, JM 2017

The smallest production cuvée is the 2015 Châteauneuf du Pape Extrait. An uncommon blend of 70% Mourvèdre and 20% Grenache, aged in demi-muids and older barrels, its deep ruby color is followed by rich, concentrated and ripe aromas and flavors of blackcurrants, toasted spice, licorice and roasted herbs. This big, mouth-filling and structured 2015 will need to be forgotten for 3-4 years and will have two decades of overall longevity.” – 92-94 pts, Jeb Dunnuck – The Wine Advocate 2016

Terroir: Rolled Pebbles (lieu-dit: Le Calada)
Age of Vineyard: 100 years old
Varietal: 80% Mourvèdre, 20% Grenache
Aging: 30 months in demi muid
Aging Potential: 15-20 years
Serving Temperature: 60.8-64.4° F
Production: 800 Bottles

Bandeau DomaineAbout Chateauneuf-du-Pape

In the 14th Century, under the reign of Pope John XXII, the Avignon village became the summer residence of the papacy. As for the precious nectar produced in this area, he granted it the rank of “Vin du Pape”, opening the doors of the great European courts.  More than likely, during Gallo-Roman times the vines covered the territory of Châteauneuf-du-Pape. However, the first written evidence of its existence dates from 1157. In keeping with local tradition and planting himself, Geoffroy, bishop of Avignon, had a vineyard within the territory of Châteauneuf-du-Pape. However, it’s the popes from the fourteenth century that were the real promoters of the wine growing business of the appellation.

By the 19th Century, the wines were very well known, enjoyed by famous people, poets, literary and cultural associates in Paris.  By the 20th Century, winemakers were anxious to defend the growing reputation of the Châteauneuf-du-Pape wines, the beginnings of the current system of AOC.  The 1919 wine appellation law on “designations of origin” was too general and didn’t prevent fraud. The constituent meeting of the “Châteauneuf-du-Pape winegrowers union” took place in October 1923. After several years of legal proceedings, the decree of the appellation is published and Châteauneuf-du-Pape becomes the first wine-making AOC of France on May 15, 1936.  Still in force today, it continues to protect and guarantee the quality of Châteauneuf-du-Pape wines. The vineyards now cover 7900 acres in the towns of Châteauef-du-Pape, Bédarrides, Courthézon, Orange and Sorgue.


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Winery Spotlight Tasting Event: July 22, 2020

Cline Family Cellars

Fred and Nancy Cline

Virtual Wine Tasting Event on Zoom

Cline Family Cellars

Wednesday, July 22 at 6:00pm CST / 7:00pm EST

Zoom logoPlease join us for this month’s Winery Spotlight tasting event on Zoom, featuring Cline Cellars from Sonoma, California.  Special guests include Charlie Tsegeletos, winemaker of Cline Cellars and Megan Cline, Certified Sommelier and daughter of Fred and Nancy Cline. 

Charlie and Megan will be tasting through 6 different wines from Cline Cellars, starting with their Farmhouse White, Sauvignon Blanc, Pinot Noir, Ancient Vineyards Mourvedre, Sonoma Syrah and ending with Cline’s Cabernet Sauvignon.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Charlie and Megan on Zoom!

Cline Cellars Wine Tasting

Virtual Wine Tasting Cline Cellars

Built on a passion for winemaking and rooted in respect for the land, Cline Cellars is a family-owned and operated winery in Sonoma, California. In 1982, Fred Cline started making his first vintages from original plantings of Mourvedre, Zinfandel and Carignan, some of which dated back to the 1880’s. As one of the original Rhône Rangers, he began planting varietals that included vineyards dedicated to Syrah, Viognier and Marsanne and Roussanne.  Fred and his wife Nancy have continued to plant vineyards across Sonoma County.

Guest speaker Charlie Tsegeletos, Winemaker

Winemaker Charlie Tsegeletos

Charlie Tsegeletos, Winemaker

Charlie was born to be a winemaker. There was always wine in his Greek/Italian household in northern California, and his great-grandfather made wine in Guerneville in the 1930s. Charlie graduated from UC Davis in 1979 with a degree in Agricultural Science and Management/Plant Science, and honed his craft at Hacienda Wine Cellars, D’Agostini Winery, and Glen Ellen Winery. Since joining Cline Cellars in 2002, he has created legendary Zinfandels, distinctive Rhône-style wines, and Sonoma Coast Pinot Noir, Merlot and Chardonnay. Charlie loves making wines that express the unique qualities of California fruit, and their specific sense of place. His mission is the creation of wines that surprise and delight the senses. Learn more about Cline’s Winemakers here.

Guest speaker Megan Cline, Certified Sommelier

Megan Cline

Megan Cline, Certified Sommelier

Following in the footsteps of her parents, founders of Cline Cellars, Megan also fell in love with the world of wine. After graduating from UC Santa Barbara and completing her Certified Sommelier training, she returned to Sonoma to work at the family winery. For Megan, it was love at first harvest.  “I like that wine is so much more than a beverage. It’s a combination of place’s history, geography, people, food, climate and traditions.”  Learn more about Megan >

Fred Cline Winemaking

Fred Cline

Grounded in Sustainability

Cline Cellars aims to be stewards of the land, not only through natural and sustainable Green String farming methods, but through an awareness of bringing interconnected systems into harmony. Cline Cellars is proud to be Certified California Sustainable Vineyard and Winery. From grape to glass, the program acknowledges a long-term commitment to sustainable wine growing and business practices.  RSVP to get a taste!

Cline Vineyards Sheep

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Cline Cellars
Sonoma County
California

Cheers!

WineStyles.com

Cline Petaluma Gap Vineyard

Chateau Rouviere Wine Pairing Recipe

Braised Beef & Carrots

braised-beefINGREDIENTS:
•  2 lbs (1 kg) stewing beef
•  2 onions
•  1 slice belly pork, diced
•  cooking fat
•  1 small can tomato purée
•  bay, thyme, sage
•  1 cube beef stock
•  2 garlic cloves
•  6 carrots, peeled and sliced
•  salt and pepper to taste

DIRECTIONS:
Cut the meat into equal pieces.  Heat the fat, and then sauté the meat in a cast iron casserole dish.

Once all of the meat pieces are browned on all sides, remove them from the casserole, and brown the chopped onions and diced belly pork.

Dissolve the beef stock cube in ¼ liter (2 cups) of water.

Put the meat back into the casserole, pour in the stock, tomato purée, peeled and sliced carrots, garlic and herbs.

Season with salt and pepper, stir and leave to stew for 90 minutes on low heat.   Serves: 6.   Recipe courtesy of Vinadeis Winery, France.

Chateau_Rouviere_SMmellowChateau Rouviere
Grenache, Syrah, Mourvedre
Minervois, France

At Landure, in the cradle of Cathar history, Marielle and Luc Rouvière are perpetuating the family tradition. “We also unearthed fragments of Gallo-Roman amphorae which were used to transport wine by ship,” explains Luc Rouvière.   In 1649, the Abbey of Fontfroide sold the estate’s land to one of Luc’s ancestors.  More than two hundred years later, Luc’s great-great-grandfather founded the Château in 1870, during the region’s golden age of wine-making. The Minervois appellation was recognized in 1985 and Luc and Marielle moved to the estate in order to continue its conversion. In 1998, Val d’Orbieu selected the couple for their top quality wines matured in oak barrels, firmly establishing their reputation. This GSMC pairs well with red meats, game and cheeses.winemaker-Olivier-Dauga

“Lovely deep dark ruby color.  A subtle nose of blackberry, raspberry and garrigue aromas.  On the palate this wine is harmonious with soft tannins and spicy finish.” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Minervois, France
Varietal Blend:  40% Grenache, 40% Syrah, 10% Mourvedre, 10% Carignan
Analysis: 13% alcohol / volume, 3.5 pH, 6.3 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Moroccan Spiced Lamb Shank

Moroccan-spiced-lambINGREDIENTS:
•  3-4 lbs. lamb shanks
•  1 tsp salt
•  1 tsp black pepper
•  1 tsp cumin
•  1 tsp cinnamon
•  1 tsp paprika
•  1 pound carrots (chopped into pieces)
•  2 garlic cloves
•  bunch cilantro
•  ¼  cup dried cherries

DIRECTIONS:
Mix spices together and rub on shanks (salt, black pepper, cumin, cinnamon, paprika).

Chop tomatoes, garlic and cilantro stems.  In a 2 quart Dutch Oven, add carrots, garlic, cilantro, dried cherries and shanks.  Add ½ cup water and bring to a boil.   Cover and reduce heat to a simmer.  Cook for 2 to 2 ½ hours.

Garnish with Cilantro leaves and serve with Cous Cous.  Recipe compliments of Epic Wines.

Basilisk-Shiraz-MourvedreBold_stickerMcPherson Basilisk
Shiraz Mourvedre
Central Victoria, Australia

An enchanting combination of serpent and rooster, the Basilisk is a creature of folklore whose name and legend have inspired the creation of our premium wine range.  This enigmatic blend of two creatures’ parallels McPherson’s concept of uniquely styled wines, each individually crafted by combining exceptional parcels of fruit with passionately applied winemaking techniques to create a wine true to its variety and regional origin.   Rich, with elegant and supple tannins, this Rhone inspired wine is an enigmatic blend of cool-climate spicy Shiraz combined with mild climate full-bodied Shiraz, finely tempered by the savory tannins of Mourvedre.  The Basilisk Shiraz Mourvedre is a wonderful partner to rich red meat dishes and pastas, and for those who are a little more daring why not try it with dark chocolate.

This delicious, exciting and harmonious wine exhibits aromas and flavors of blackberry, pepper and spice combined with the elegant integration of French oak.  Rich dark berry fruit flavors are abundant on the palate with underlying savory notes such as leather and spice.” – Jo Nash, winemaker

Jo-Nash

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  95% Shiraz, 5% Mourvedre
Analysis: 14.5% alc/vol
Critical Acclaim:
89 pts James Halliday’s Wine Companion 2015
Silver Medal Royal Sydney Wine Show 2014
Silver Medal Hong Kong International Wine & Spirit 2013
85 pts eRobertParker.com 2013

The Carnelian Project: Pairing Recipe

Braised Beef Ribs with Caramelized Sauce
Braised_Beef_small

INGREDIENTS:

• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt

DIRECTIONS:

Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil.  Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently.  Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

AWD_Carn_Project_smallThe Carnelian Project
mellow Red Blend
Paso Robles, CA

“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Paso Robles, CAwinemaker-Douglas
Varietal Blend:  34% Syrah, 31% Mourvedre, 18% Grenache, 12% Cabernet Sauvignon, 4% Merlot, 1% Counoise
Analysis: 14.5% alc/vol