

Pair this Vinsobres red wine with rich roasts and mature cheeses for an unforgettable meal. This Cru des Côtes du Rhône offers a full-bodied taste with summer fruits and a spicy herbal finish. It comes from the prestigious Rhône Valley in France.
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This is a classic traditional French wine for special occasions... a food wine that loves to go with roasts with all the trimmings covered with rich gravy and save a bit for later on with mature cheeses! Rich, full, concentrated, bursting with summer fruits all backed up with a spicy herby finish.
The Rhône Valley has three quality levels, Côtes du Rhône, Côtes du Rhône Villages and the highest level Cru des Côtes du Rhône. Vinsobres is one of 17 Rhône villages who can use the term 'Cru'. They are the best the Rhône can produce. Thierry Walet Winemaker
Suitable for Vegans and Vegetarians.
Allergy Advice: Contains Sulphites.
Storage instructions: This wine can be drunk now but will further improve if carefully stored for up to 3 years.
| Attribute | Value |
|---|---|
| Alcohol by volume | 14.5% |
| Serving suggestion | Rich, full, concentrated, bursting with summer fruits all backed up with a spicy herby finish |
| Alcoholic content | 10.9 units |
| Region of origin | The Rhone Valley |
| Grape variety | Grenache, Shiraz/Syrah |
| Producer | UNION DES VIGNERONS DES COTES DU RHONE - 26790 TULETTE - FRANCE |
| Winemaker | THIERRY WALET |
| Wine colour | Red |
| Type of closure | Cork Stopper |
| History | Its name is derived from the Latin Vinsobrio meaning wine and work. The hills of Vinsobres, historically part of the estates of the King of France's sons rises to 500 meters of altitude. |
| Regional information | The Rhône Valley has three quality levels, Côtes du Rhône, Côtes du Rhône Villages and the highest level Cru des Côtes du Rhône. |
| Vinification | Vines are planted in a chalky clay soil exclusively on hillsides. 50 % of the grapes are hand harvested and 50 % mechanically. Some de-stemming takes place prior to fermentation in stainless steel tanks during 10 to 15 days with continuous pumping. Ageing in tanks for at least 6 months. |