Maison Les Alexandrins, Côtes-du-Rhône
Alcohol (ABV): 14%
This Côtes-du-Rhône offers intense aromas of juicy red berries, a hint of spice and blackcurrant from the ripe Syrah. On the palate, the silky tannins are beautifully balanced, culminating in a fresh and elegant finish.
Maison & Domaines Les Alexandrins is a collaboration between Nicolas Jaboulet, formerly of the eponymous winery in Tain, the Perrin family of Château de Beaucastel, winemaker Guillaume Sorrel and viticulturalist Alexandre Caso. The partnership stems from a long-standing friendship, a shared love of gastronomy and an aim to create wines that represent the best of their appellations. Each contributor brings their own expertise to this ‘micro-négociant’ established in 2015. Maison Les Alexandrins is the négociant side of the business and the wines are made with fruit purchased from a selection of the top growers in each appellation of the Northern Rhône. Following the construction of a new winery in Tain-l’Hermitage in 2019, Maison and Domaine Les Alexandrins is now a permanent fixture in the Northern Rhône.
This wine is a blend of 60% Grenache and 40% Syrah. The Grenache is grown on vines located in the commune of Vaucluse and the Syrah is from vineyards further north, in Vinsobres. The vineyard soils are rich in quartz and marl limestone with a stony top soil. The stones are excellent for retaining heat and ensure that the grapes achieve full ripeness.
The 2018 vintage began with a challenging spring that was followed by a historically dry and hot summer. The warm summer months enabled the fruit to attain excellent ripeness and produced a wine with an impression of opulence, concentration and generosity. A high-quality vintage that may be enjoyed immediately or allowed to soften and slowly find its balance.
The grapes were carefully sorted and destemmed at the winery. Fermentation took place in both temperature-controlled stainless steel tanks and oak barrels to enable the wine to develop a perfect balance of fruit and complexity. The wine was then aged partly in wood fermenters and partly in stainless steel vats for eight months before bottling to allow the tannins to soften.