Rhondezvous

Rhondezvous
Rhondezvous Rhondezvous

Our Rhone Blend of Grenache, Syrah, Mourvedre, and Counoise.

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Tasting Notes
Production
Specifics

Rhondezvous Tasting Notes

The medium-ruby color does not completely divulge what is to come.  The nose is a lovely combination of black cherries and tobacco.  The full-bodied depth is rich in black cherries and vanilla with hints of raspberries and nutmeg.  There are solid tannins to carry it through aging – if you can wait. À votre santé!

Rhondezvous Production Practices

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit were removed during the sorting process. Whole-berry grapes entered the open-top bins. For each varietal, a different yeast was used:  Grenache- F15, known for its fruity nuances; Syrah- RP15, known for soft, round, full structure and aromatic range; Mourvedre- FX10, known for expression of varietal characteristics.  Each varietal fermented to dryness over 15-17 days. During fermentation, punch downs were done two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in June of 2010. Varietals are blended early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Rhondezvous Specifics

  • Blend: 47% Grenache, 25% Syrah, 15% Mourvedre, 13% Counoise
  • Barrel aging: 16 months in 225-L French oak barrels, 100% once-used
  • Barrels: Center of France, Vosges, Allier, Nevers
  • Punched Down: 2-4 times daily during fermentation
  • Racking: every 3 months
  • Grenache: Harvest date 10/4/2010
  • Harvest method: 100% hand-harvested
  • Fermentation: 17 days with F15 yeast
  • Syrah: Harvest date 9/4/10
  • Harvest method: 100% hand-harvested
  • Fermentation: 15 days with RP15 yeast
  • Mourvedre: Harvest date 10/22/10
  • Harvest method: 100% hand-harvested
  • Fermentation: 15 days with FX15 yeast
  • Malolactic fermentation: Natural in barrel
  • Blended: June 18-20, 2011
  • Bottled: June, 2012
  • pH: 3.64
  • Alcohol: 14.6%
  • Released: November, 2012
 

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