Winery 90+ CellarsLot 30 Côtes du Rhône
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Lot 30 Côtes du Rhône of the Winery 90+ Cellars is in the top 30 of wines of Côtes-du-Rhône.
Taste structure of the Lot 30 Côtes du Rhône from the Winery 90+ Cellars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lot 30 Côtes du Rhône of Winery 90+ Cellars in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Lot 30 Côtes du Rhône of Winery 90+ Cellars in the region of Rhone Valley often reveals types of flavors of cherry, earthy or plum and sometimes also flavors of raspberry, earth or oak.
Food and wine pairings with Lot 30 Côtes du Rhône
Pairings that work perfectly with Lot 30 Côtes du Rhône
Original food and wine pairings with Lot 30 Côtes du Rhône
The Lot 30 Côtes du Rhône of Winery 90+ Cellars matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed peppers, lamb fillet with monbazillac or rabbit, cabbage, bacon.
Details and technical informations about Winery 90+ Cellars's Lot 30 Côtes du Rhône.
Discover the grape variety: Gamay noir
Gamay is a Burgundian grape variety that has existed since the 14th century. For fear of competition with the pinot noir of Burgundy, gamay was finally uprooted and planted in the Beaujolais region, from Mâcon to Lyon. These siliceous and granitic soils suit it perfectly, and it gives its best here. But it is also planted all over France, such as in Lorraine, in the Loire Valley, in Bugey, in Savoie and in Auvergne. Gamay is early and very productive and needs to be limited so that quality prevails over quantity. Short winter pruning of the shoots and high density of vines per hectare are the methods that allow it to produce very fruity, fresh and greedy red wines. Gamay is also very popular in red wine futures, and produces wines from the Beaujolais region with very interesting character and ageing potential. The AOCs Crémant-de-Bourgogne, Mâcon, Anjou, Touraine, Rosé de vallée de la Loire, Côtes-d'Auvergne, Saint-Pourçain, Bugey, Gaillac, Côtes du Luberon... and many vins de pays are proud of it. Today, about 36,000 hectares of Gamay are cultivated in France, including 22,000 hectares in Beaujolais.
Last vintages of this wine
The best vintages of Lot 30 Côtes du Rhône from Winery 90+ Cellars are 2017, 2012, 2014, 2011 and 2016.
Informations about the Winery 90+ Cellars
The Winery 90+ Cellars is one of of the world's great estates. It offers 193 wines for sale in the of Côtes-du-Rhône to come and discover on site or to buy online.
The wine region of Côtes-du-Rhône
The wine region of Côtes-du-Rhône is located in the region of Rhône méridional of Rhone Valley of France. Wineries and vineyards like the Château de Beaucastel or the Chateau de Fonsalette produce mainly wines red, white and pink. The most planted grape varieties in the region of Côtes-du-Rhône are Mourvèdre, Viognier and Marsanne, they are then used in wines in blends or as a single variety. On the nose of Côtes-du-Rhône often reveals types of flavors of pineapple, red plum or sour cherry and sometimes also flavors of truffle, juniper or clove.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
