New Arrivals from the Languedoc-Roussillon
Domaine de la Reserve d’O from the Languedoc and Thunevin-Calvet from the Roussillon were on deck for yesterday’s Instagram Live. Keith introduced us to these producers and we tried the new vintages. Watch the video below for some bangin’ values from southern France. Links to the wines below the video.
Wines Featured:
2017 Thunevin-Calvet "Cuvée Constance" Côtes du Roussillon-Villages
Red raspberry and blackberry fruit notes with hints of chocolate meet on a luscious palate. This is a whole lotta wine for $11.99 and epitomizes the Roussillon stye.
2017 Thunevin-Calvet "L'Amourette" Côtes du Roussillon-Villages
This veers more toward savory aromatics—garrigue and leather with black pepper spice and black fruit. It tastes so French, and will transport you straight to the Riviera.
2019 Domaine de la Réserve d'O "La Reserve d'O" St-Guilhem-le-Désert Blanc
A blend of Chenin Blanc, Grenache Blanc, and Roussillon, this is a sumptuous wine with nice acidity from the Chenin Blanc. Opens up beautifully in the glass to reveal notes of apricots and marzipan.
2019 Domaine de la Réserve d'O "Bilbo" Languedoc
The proprietors call this their picnic wine, and it definitely fits the bill. Crunchy blueberry and raspberry and strawberry fruit, but with nice structure to pair with food. Pop it in your wicker basket with some charcuterie and enjoy under your favorite shady tree.
2018 Domaine de la Réserve d'O "La Réserve d'O" Terrasses du Larzac
Their flagship wine is a blend of 45% Grenache, 45% Syrah, with 10% Cinsault. There’s plenty of concentration here and rich currant and savory notes.
2018 Domaine de la Réserve d'O "Hissez O" Terrasses du Larzac
My favorite of the bunch. Silky, velvety palate and very nice balance. Hedonistic but bursting with energy.
2018 Domaine de la Réserve d'O "La Cote d'Arboras" Terrasses du Larzac
The newest addition to the domaine’s lineup. This bottling is made in amphora to preserve the freshness of fruit. The fruit is bright with intriguing savory undertones like olive tapenade, tomato leaf, and rhubarb.
- Kate Soto