Domaine de la Solitude Cotes du Rhone Rouge 2021
(Cotes du Rhone, France) - [JS 91]

About the winery:
The Lançon family, owners of Domaine de la Solitude, descend directly from the 12th Century Barberini family of Rome. In the 1980s, brothers Michel and Jean Lançon took the future of Domaine de la Solitude in their hands, focusing attention on the vineyards. Fertilizers have not been used at Solitude for the past ten years. Over the past several years, Michel’s son Florent Lançon has been taking over the day-to-day operations of Domaine de la Solitude, continuing to make improvements while preserving the traditions of his father and uncle. The Estate is a contiguous 100 acres, planted to 86 acres of red grapes and 14.8 acres of white grapes, with vines averaging 50 years of age.

“Located in the heart of the appellation, in the La Solitude lieu-dit, just on the western edge of the La Crau plateau, Domaine de la Solitude has been in the Lançon family for generations (the estate was created in the 17th century). Today, the winemaking reins are in the hands of the young, yet incredibly talented Florent Lançon, who has a green thumb when it comes to growing just about anything (ask to see his greenhouse if you visit!).” - Jeb Dunnuck, Wine Advocate

About this wine: 
The grapes used to make this wine are grown in the stony, limestone and clay terroirs typical of the southern Rhône Valley. It is a blend of three emblematic varietals: Grenache noir, Syrah, and Mourvèdre. The destemmed grapes are vinified in concrete vats and then aged in concrete and stainless-steel vats for a year. The wine is a beautiful ruby-red color with an intense nose of red berries and spices. It is supple and generous on the palate with a very fine and elegant tannic structure.

Technical Details

Blend: 50% Grenache, 20% Syrah, 15% Mourvèdre, 10% Cinsault, 5% Counoise, Terret, Muscardin, Vaccarèse. (2019 Vintage)

Vineyards:

• Soil: Iron-rich topsoil over clay and limestone
• Agricultural: Sustainable

Vinification:

• After sorting, the grape bunches are destemmed, crushed and put into the tanks.
• Temperature controlled maceration for about one month with daily pumping over and punching down of the cap, followed by pneumatic pressing with separation of the free-run juice from the press juice.
• The malolactic fermentation occurs soon after the completion of alcoholic fermentation.
• Aging occurs in vats for a period of 8 months, with wines from the different vineyard parcels and different grape varieties kept separate.
• Blending does not occur until after the aging period.
• Alcohol: 14.5%

Ratings & Reviews

91 Points - James Suckling:
"A seductive nose of dark berries, dark cherries, dried thyme, smoke, and some fresh peppercorns. Medium body with fine tannins. Velvety textured and layered. Vivid with bright dark berries on the palate and a juicy, peppery finish. 50% grenache, 40% syrah and 10% mourvedre. Drink now." (Apr 2023)