Ok, so Domaine de la Collière is squarely, indisputably in the southern Rhône, at Rasteau to be exact. But winemaker Georges Perrot is a self-confessed Burgundy fanatic. He’s making fairly atypical Rhône wines, that see no oak. In its place there’s concrete ageing and a softer, lighter body than that of many colleagues. Here we find loads of expressive dark fruit, lifted by raspberries and oriental spices and a touch of candied liquorice. It’s tastefully bound by gentle tannins and just enough acid to keep things lively. It’s not ‘delicate’ - it’s too warm this far south for that. But it is poised, nuanced and wonderfully well-judged, in a way that almost all but the most expensive Burgundies simply aren’t these days. Sensational value, then, and delightful drinking.
Full price $54.00 from the winery on 29 July 2019.
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- Rhone Valley
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From the producer
Offers expressive hints of dark fruits, raspberries, garrigue and oriental spices. Tannins are elegant and already soft with a beautiful length showing notes of raspberries and candied liquorice.
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!
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