Domaine du Coulet Cornas Brise Cailloux (750ml)
GameRed MeatWarm Vegetable Dishes
Winemaker at Domaine du Coulet, Matthieu Barret, aims at creating the most natural wines possible in Cornas. The grapes grow on a type of granite soil called “gore” on east facing terrassed slopes. The grapes are gravity fed into the fermenting tanks, one gentle pigeage a day and large old oak barrels or ovals are used for fermentation and ageing as to not take away from the purity of fruit.
The mouth is lush, with notes of blackberry, violet, lavender, cured meat and blueberry. An accessible wine, but still has obvious cellaring potential. Shines when decanted.
This is an organic wine. The grapes for this Cornas are sourced from the base and middle parts of the slope from both young and old vines. The wine is fermented and ages in a combination of concrete and 400L and 500L barrels for about 18 months without any sulphur additions. Just a minimal amount of Sulphur is added at bottling. This is a wine that can be enjoyed now, but has the fruit and structure to develop for 10 years in bottle.
Nestled between famous St. Joseph to the north and lesser known St. Peray (all white wine, mostly sparkling) to the south sits Cornas; a small appellation within the Northern Rhone that only produces red wine from Syrah. Despite the reputation of big, meaty, tannic wines needing nearly a decade to be fully realized, this biodynamic expression from winemaker Matthieu Barrett proves to be everything Cornas usually isn’t: fresh and ready-to-drink, with slightly firm tannins. A traditional pairing like lamb shoulder comes to mind as well as duck cassoulet but a wide variety of stews would also pair quite nicely.