Think of this as semi-skimmed Châteauneuf. For those who want all the flavour of the Southern Rhône, without the siesta-inducing weight of some of those powerhouse premium wines. It’s still got a fair bit of richness to it, with velvety plush fruit and chewy texture. It’s a luxurious feel without being OTT. Think dark cherries, a dash of liquorice, spice and a sprinkle of grippy tannin. Better for your wallet, better for your waistline. (Disclaimer: I completely made that up.)
The Wine Advocate
“Tasted from tank, the 2017 Ventoux Rouge is a promising blend of 50% Grenache, 30% Syrah and 20% Mourvèdre, with the Mourvèdre the only component that aged in barrel. Mixed cherries, spice and peppery notes come together on the medium to full-bodied palate. It's rich and velvety in texture, with a long, concentrated finish.”
Full price $50.00 from the winery on 4 September 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rhone Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 50% Grenache, 30% Syrah, 20% Mourvèdre
- Serving Temp.
From the producer
A deep robe, an intense nose of red fruit, black cherry, blueberry, raspberry, violet and woody spices. A generous, harmonious, round palace and silky. A wine to "chew".
The Fondrèche plateau from ancient alluvial deposits, it is a very stony (pebbles rolled, flint and crystalline) limestone from the texture surface sandy clay.
Traditional, vatting 21 to 28 days with only a few small ones pigeages to promote a slow and gradual extraction. Livestock one year in ovoid tank, barrels and tuns. Bottling in fruit day.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...