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Cote-Rotie La Combard

by Julien Barge 2016

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Actual label may vary.

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Producer : Gilles Barge

Region : France (France), Northern Rhône (France)

Bottle Per Case : 6 x 750 ml

Food Pairing : Cured Meat, Red Meat

Tasting Notes

Cote-Rotie La Combard by Julien Barge 2016


Bottles Per Case 6 Pack
Cellaring Drink Now or Cellar
Sweetness XD - Extra Dry See Sweetness Chart
Bottle Size 750 ml
Producer Gilles Barge
Region France (France), Northern Rhône (France)
Alcohol 13% alc./vol.
Style Warm and spicy reds
Vintage 2016
Farming Method Sustainable
Grapes 95% Syrah / Shiraz, 5% Viognier
Food Pairing Cured Meat, Red Meat
Descriptors Earthy, Floral, Fruity, Mineral
Wine Type Red
Wood Presence Oaked
Body Medium
Price of Case $559.94

The Producer

Gilles Barge

Domaine Gilles Barge boasts a rich history in the Northern Rhone Valley, with the Barge family's involvement in the wine industry dating as far back as 1860. However, it wasn't until 1929 that they embarked on producing and bottling their own wine from their estate in Ampuis.

In their early days, they crafted around 75 cases of wine per vintage while selling the rest of their harvest to wine merchants. By the 1960s, Domaine Gilles Barge significantly increased their wine production and bottling operations.

By 1974, the entire harvest from Domaine Gilles Barge was bottled. During this time, the wines were labelled under the name of Pierre Barge, who was Gilles Barge's father. However, this changed in the early 1990s, when Gilles Barge assumed control of the estate in 1994.

Domaine Gilles Barge is known for its very traditional approach to producing Cote Rotie, creating wines that are both good and fresh, with a slightly rustic character. They typically employ whole-cluster fermentation for the grapes, meaning they are not destemmed, except in particularly challenging vintages.

Domaine Gilles Barge owns vineyards in the Cote Brune and the Cote Blonde, specifically in the Combard, Boucharey, Lancement, and Chavanay parcels. Their oldest vines were planted in 1946 in the Baleyat parcel, and on average, their vines are over 50 years old.

The winemaking process involves the use of tanks for fermentation, with malolactic fermentation occurring in vats. The wine is then aged in a combination of three different barrel sizes, including 228-liter barrels, 550-liter demi-muids, and used oak barrels ranging in size from 12 to 25 hectoliters.


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