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Château Miraval Red Côtes de Provence |
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APPELLATION: |
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A.O.C. Côtes de Provence |
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GRAPE BLEND: |
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Syrah, Grenache Noir, Cabernet Sauvignon |
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SOIL: |
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Clay / limestone mix |
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YIELD: |
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35 hl/ha |
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PRODUCTION: |
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20,000 bottles per year |
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2003 -- "Black fruit and spice with note of black olives, very Mediterranean" -- Four Stars (out of five)
Decanter Magazine's Fine Wine Encounter, London, 2005
1998 -- "Excellent Provençal
red, all ripe fruits and earthy/spicy characters. Generous, without being over-rich."
Dave Broom, Virgin Wine Zone
1996 -- "Rich and wonderful. Loaded with red fruit. Lots of spice on nose and palate. Jammy cherries, plums, cassis, blueberries with a lingering finish. Very good."
Andy Abramson, Road Reports |
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AWARDS:
- 2006: Gold Medal (Red CP 2003)
Foire de Brignoles
- 2006: Silver Medal (Red CP 2003 Cuvée Natouchka)
Vinalies Internationales
- 2006: Silver Medal (Red CP 2003)
Vinalies Internationales
- 2006: Silver Medal (Red CP 2004)
Concours Général Agricole de Paris, Paris
- 2005: Gold Medal (Red CP 2002)
Foire de Brignoles, Brignoles
- 2005: Gold Medal (Red CP 2003)
CONCOURS GENERAL AGRICOLE DE PARIS
- 2005: Gold Medal (Red CP 2003)
Concours de Caves Particulières
- 2005: Gold Medal (Red CP 2004)
Concours des Vignerons Indépendants, Blois
- 2004: Gold Medal (Red CP 2001 Cuvée Natouchka)
Vinalies Internationales
- 2004: Gold Medal (Red CP 2002)
75ème Concours des Vins interrégionaux de Brignoles
- 2003: Gold Medal (Red CP 2000 Cuvée Natouchka)
Vinalies Internationales Paris
- 2003: Gold Medal (Red CP 2001 Cuvée Natouchka)
Concours des Vins de la Ville de St. Tropez
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2000: Gold Medal (Red CP 1998)
Concours Général Agricole de Paris, Paris
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May 1999: Gold Medal (Red CP 1998)
Concours des Grands Vins de France, Mâcon
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GENERAL NOTES:
Intense ruby red color;Complex flavors of spices and red fruits; Generous bouquet with a well developed taste. |
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A smooth, full-bodied wine which is best enjoyed with meats and cheeses. |
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HARVEST:
Hand-picked into small containers. |
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WINE-MAKING PROCESS:
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Stalking and light pressing
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15 days of maceration with two strengthenings of 20 minutes per day
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80% aged over a year in new oak barrels
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