Cotes du Luberon
Cotes du Luberon
The Cotes du Luberon gained AOC status in 1988 and now has just over 3,000 hectares under vine. Its profile is similar to that of Cotes du Ventoux, with the added allure of a magical Provencal setting. Its vineyards are planted on the slopes of the Luberon hills, surrounded by lavender, fruit orchards, and picture postcard villages. The climate is slightly cooler here, and the red wines are generally light, fruity, and easy-drinking, although there are those which display greater weight and frame.
Chateau la Canorgue is a 30 hectare property in the heart of the Luberon. Chateau la Canorgue has a main objective – to produce high quality wines using the most natural methods. In order to respect the environment the wines are cultivated organically and biodynamically, no chemical products are used. Its south facing slopes are warmer than many in the AOC and the Syrah dominated wines (balanced with grenache, mouvedre and carignan) are one of the best structured and most articulate wines of the Luberon, with bright, pure herb-cherry scents and flavour.
Where the neighbouring wine growers use a lot of fertilizers and chemicals in order to harvest 60-70 hectolitres per hectare, at Chateau la Canorgue they are satisfied with about 30-35 hectolitres per hectare. It is no secret that smaller harvests have a positive effect on the quality of the wine.
Chateau la Canorgue Beret Frog 2009, 12.5%alc, €14.99
A low yeilding 80% Syrah with grenache and Cabernet. Lovely dark ruby colour, enticing nose of dark berries with soft spices. Morello cherry and red berries mingle with freshly crushed summer fruits and spices in its round, soft yet fresh palate.
If you like wines that have berried fruits and are medium bodied, you will like this wine…If you like fruity wines with a soft spiciness you will love this wine…
Perfect solo or with grilled meats, steak, lamb chops or cheese..
Delicious De Cecco Pastas and sauces available in Dicey Reilly’s Off Licence…
This Week’s Snippet of Info…
What wine to choose when in a restaurant?
In order to try and suit everybody’s dinner it is best to opt for medium bodied styles, avoiding extremes. For whites unoaked Chardonnay, Sauvignon Blanc or Pinot Grigio are the most versatile. For reds, Pinot Noir, inexpensive merlot or a fruity Cabernet or Shiraz Cabernet are an excellent choice. Italian reds and whites tend to compliment many dishes.
Available from Dicey Reilly’s, Ballyshannon
And good independent Off Licences