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le Clos Rouge St Eugenie 750ml
Sku: 41168
Never heard of Vin de Pays de Hautrive? Think Corbières – the warm and windy coastal area of SE France. Ascending rugged hills westerly from Mediterranean lowlands, this region boasts an anc ...more
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Reg. $8.99

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Never heard of Vin de Pays de Hautrive? Think Corbières – the warm and windy coastal area of SE France. Ascending rugged hills westerly from Mediterranean lowlands, this region boasts an ancient wine history – as the 9th Century monasteries that dot the landscape attest. And, as evidenced by Boston’s recent L’aventure Languedoc, wines from this region may finally be poised to escape their undeserved obscurity. Certainly, ‘Le Clos’ (an enclosed field or vineyard) should help. Composed of 45% Merlot, 15% Cabernet Sauvignon, 20% Carignan, and 20% Grenache, the wine displays an attractive raspberry color and a lively nose of cherry and blackberry with hints of clove and incense. Juicy, soft red and black fruits mingle on the palate, and those spice notes that are uniquely southern French mark the long, tannic finish. An amazing value, match this viticultural gem with Cajun blackened swordfish and all things barbeque (especially ribs).
Wine maker notes
It is unique in that it has a slight, refined oak character, highlighting a sturdy base of red fruit and oriental spices. Bringing into play terroir and savoir-faire, tradition and exotic flair, Le Clos seems to be like something out of “The Arabian Nights.” This wine displays an attractive raspberry red color with hints of garnet. Its nose is lively and complex, with notes of red and black fruits. Refined oak fragrance with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco. It is very soft on the palate, with a fresh, tangy acidity. Le Clos shows a wonderful balance. It is well-structured yet elegant, with fine tannins. It will perfectly accompany a duck terrine laced with olives, a roast rack of lamb, barbecued beef or pork chops with fines herbes, as well as pheasant with wild mushrooms or boeuf bourguignon.