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DOMAINE DE LA RONCIÈRE Côtes du Rhône Réserve de la Roncière

DOMAINE DE LA RONCIÈRE  Côtes du Rhône Réserve de la Roncière

Region:  Rhône, France - Varietal:  85% Grenache, 10% Syrah, 5% Mourvèdre - Alcohol: 15


"A round, ripe red with plums, chocolate and some spice. Medium body and a soft, creamy-textured finish. Smooth is a good word. A blend of 85% grenache, 10% syrah and 5% mourvedre. Drink now."

--- The Critics loved these, and we think you will too! ---

Tasting Notes

Aromas of provençal herbs and liquorice, with its complex mixture of red berries overlaid with touches of earth and with its fine tannins, this wine will seduce your senses and bring a touch of elegance to hors d’oeuvres and pork.

Côtes du Rhône    / (pronunciation : coat doo rone)

Over two-thirds of the wine produced in the Rhone falls under the Cotes-du-Rhone appellation. Most of these wines are from the Southern Rhone, with the appellation requiring a minimum of 40% Grenache in the red blends, a minimum of 15% Syrah and/or Mourvedre, and may contain up to 5% of white grapes. The rest of the blend can be any combination of 22 permitted varietals, which is a freedom that allows many Rhone producers to create wines of very high quality for a great price.

Region Notes

Managed using sustainable farming methods since 2012, the Cotes du Rhone vineyards are located in Vaucluse, where the Mediterranean climate means hot summers and mild winters. The Mistral winds are a major feature of climate in the Vaucluse, as it is all up and down the Rhône Valley corridor.
The cool wind from the northeast blows fiercely here, with speeds exceeding 100 km/h and are a key factor in the health and quality of the vines and grapes of this unique region. Their cooling and drying effect discourages viruses and damp after a rainfall which helps to prevent fungal diseases.


Soil: Sandy clay

Yield: 45 hl/ha
Age of Vines: 40 years
Vine-growing method: Sustainable farming. Traditional working of the soil.
Harvesting: By hand and machine for some plots.
Vinification: Traditional, 60% Entire bunches, 40% Destalked
Fermentation: 18 days temperature controlled
Ageing: 12 months in traditional concrete vat

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