Domaine Ray-JaneCuvée du Falun Vieille Vigne
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Cuvée du Falun Vieille Vigne
Pairings that work perfectly with Cuvée du Falun Vieille Vigne
Original food and wine pairings with Cuvée du Falun Vieille Vigne
The Cuvée du Falun Vieille Vigne of Domaine Ray-Jane matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef curry, leg of lamb with spices or lamb tagine with honey and onions.
Details and technical informations about Domaine Ray-Jane's Cuvée du Falun Vieille Vigne.
Discover the grape variety: Morrastel
Intensely coloured and structured reds with a deep purple hue, firm tannins and an ample palate with preserved acidity, featuring signature aromas of black fruits (blackberry, blackcurrant), spices, liquorice and balsamic notes. Ageing profile. Grown in small quantities in Roussillon, producing distinctive southern cuvées. French synonym of the Spanish Graciano according to genetic analyses, autochthonous black grape from the Languedoc-Roussillon.
Last vintages of this wine
The best vintages of Cuvée du Falun Vieille Vigne from Domaine Ray-Jane are 2013, 2012
Informations about the Domaine Ray-Jane
The Domaine Ray-Jane is one of of the world's greatest estates. It offers 17 wines for sale in the of Bandol to come and discover on site or to buy online.
The wine region of Bandol
Provençal jewel between Cassis and Toulon, kingdom of Mourvèdre (50-95% in red). Signature powerful reds with notes of black blackberry, garrigue, pepper, leather, truffle and a balsamic touch, firm tannins and superb ageing (10-30 years) — French benchmark for the grape. Structured, gastronomic rosés (strawberry, citrus, spices) — not a simple aperitif rosé. Rare, mineral Clairette and Bourboulenc whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
