Rombeau LE BOTANISTE FIG 4 GSM (750ml)
Côtes du Roussillon Villages
Pork tenderloinRed MeatStew
One of the most storied estates in Roussillon, Domaine de Rombeau traces its origins to 1727, when the de la Fabrègue family first arrived in Rivesaltes from Lyon. By 1850, the family had amassed vineyard holdings and became of one the region’s first to bottle wine. Tanks that date from that period can still be found on the estate. The family persevered through phyolloxera and successive World Wars, continually delving deeper into the region’s traditions while remaining open to the possibilities of the future. As sixth-generation family winemaker Philippe Raspaud said: “Tradition is alive.” Chateau Rombeau grows many varieties of grapes and produces a range of high quality and excellent value organic wines in the Languedoc Roussillon.
The Syrah brings a deep colour with a fruity, spicy and floral aromatic complexity, pleasant and with beautiful finesse. The nose is intense with aromas of dark fruits. On the palate, the fruit is juicy with smooth tannins, hints of spices, underbrush, vanilla bean and minerality. A good balance of fruit, tannins and acidity. The finish is pleasing and long. Enjoy with red meat, duck breast and beef tenderloin with morels.
The “Le Botaniste” cuvées are the fruit of an ancestral heritage carried by the visionary qualities of Henri de La Fabrègue five generations ago. As a doctor, his knowledge of biology and his agricultural heritage led him to conduct wine-growing and viticultural experiments which have enabled his descendants to reveal the best results today. For more than a hundred years, they have continuously enriched the work of their prestigious elder.
The grapes for Le Botanist Fig 4 grow on clay-limestone terraces of rolled pebbles on the Roussillon plain. The vineyard is lulled by the Tramontane wind all year round. Harvest yields are low (30 hl/ha). The grapes, picked at optimum ripeness, are subject to rigorous selection. Traditional destemmed vinification with selection of the first free run juices. Maceration for three weeks in thermo-regulated stainless steel vats. Each variety is aged separately in French oak barrels for 11 months.