Domaine Vallot Le Coriançon, Côte du Rhône~ France
Cuvée Vinsobres
2014 Claude Vallot Vinsobres Cuvée Rhône Grenache 70% Syrah 30% Chalky, as well as muddy and clay soils depending on the parcels, all located on top of the hills. (Limestone) Traditional winemaking in vats. The maceration lasts from 15 to 21 days under controlled temperature conditions. Maturing in oak barrels. The blending of the grape varieties occurs after the racking. This Vinsobres has a deep red color with a purple reflection. The nose is expressive and spicy, with aromas of bilberry; the palate is red berries with a touch of “garrigue” and vanilla. This well balanced wine will benefit from aging (up to 10 years). FACTS and education: Bilberries are any of several primarily Eurasian species of low-growing shrubs, with nearly black berries.Wikipedia Did you know: Bilberries are used in the manufacture of liqueurs and to improve aroma of sorbets. softschools.com or Garrigue phrygana is a type of low, soft-leaved scrub and ecoregion and plant community in the Mediterranean forests, woodlands, and scrub biome. |
Available now Vallot Cuvee(red wine) and Vallot Rose
Rosé Vinsobres
2014 Côte du Rhône Rosé Le Coriançon Grenache 90% Cinsault 10% Sandy-clay soil on sunny hills. « Rosé de saignée » - bleeding process, by direct racking. Up to you ! Grilled meats, couscous, mediterranean food, and even pizza will perfectly match… See my sips and tips below! I absolutely fell is love with this wine, and I think it is perfect all year! It makes a great go to if you don't want to think to hard about a pairing, and just want wine with dinner. A clear wine with a peony-color. An aromatic rose on the nose with flavors of cherries-cherries. A rich and powerful wine. FACT: Côtes du Rhône (English: Slopes or Hills of the Rhône) is a wine-growing Appellation d'Origine Contrôlée (AOC) for the Rhône wine region of France. Côtes du Rhône are the basic AOC wines of the Rhône region, and exist as red, white and rosé wines, generally dominated by Grenache (reds and rosés) or Grenache blanc(whites). |
Domaine Vallot
Le Coriançon Limited edition Imported by Game of Seasons From Provence Vinsobres to San Francisco.....Vallot seems to be doing just fine.... chillin by the Bay.
$40 a bottle and free shipping on 2+more bottles..... add to cart. Please inquire within. Industry pricing is available wholesale. nikki@gameofseasons.com I return all messages and call you if requested. 
Domaine Vinsobres Vallot Rhones from Provence traveled far. They are happy to be on the beaches of San Francisco
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Sips and Tips: Rhônes
1. Rosé:
Most restaurants will always have a Rosé on the menu! It is the one wine on the menu that can pair with most anything. I like the way The Vallot's put it, "Up to you!"
I agree with completely. I have done many wine list for events, parties and restaurants. I will always have a Rosé on the menu. Thing is...one is all you need. Just make sure it is a really good one!
A DRY Rosé is EXCELLENT for all the DIVINE CHEESEY-Cheese rich dishes out there: A GRILL CHEESE SANDWICH and a lovely Rose is a perfect afternoon for me.
*Pizzas
*ham &cheese croissants and crepes
*Croque Monsieur The croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A Croque Madame is a version of the dish topped with a fried egg.Wikipedia!
The combination of the wine's acidity and the red fruit characteristic, is a perfect combination to pair with your fanciest cheese-meat-fruit plates!
(Think quick, and great for a party or having friends over for Brunch and making an omelette.)
Simply put, Rosé goes with EVERYTHING!
Fun fact the French love to drink Rosé with Pamplemousse (Grapefruit) liqueur like a KIR (usually Aligote, Chardonnay, Chablis with Cassis)
2. Rhône Cuvée:
For me are like old world wine drinking with a new twist. Sometimes an old dish is just what pairs well with these wines. For instance Red meat with mushrooms! We paired this lovely Cuvee, with Pan-Roasted Veal Chops, with mushrooms and Sage. Slightly pan-seared the chops and finished off in the oven with sauteed morilles mushrooms and sage.
You will appreciate this red Vinsobres Cuvée Claude Vallot with red meats, I love this wine with morels mushrooms in a thick red pasta sauce....sooo good! Or if you want simple? Try ripened goat cheeses, with it's beautiful subtle acid balances completely with the youth of this wine.
Vegetarian dish with Cuvée: Francois, pan seared squash and tomatoes from the garden. Added salt-pepper, thyme, a splash of balsamic vinegar &olive oil on topped with Verveine. Verveine — Wikipédia
Superb pairing, and this wine continues to surprise me with goodness!
I have been drinking this particular Vinsobres for the last 3 years and have become familiar with it's true Rhône style. Something hearty with this, will pair perfectly. You could finish the meal with a very mature cheese selection, the way the French do. I would suggest a Camembert, Époisses, Roquefort....something bold and mature!
1. Rosé:
Most restaurants will always have a Rosé on the menu! It is the one wine on the menu that can pair with most anything. I like the way The Vallot's put it, "Up to you!"
I agree with completely. I have done many wine list for events, parties and restaurants. I will always have a Rosé on the menu. Thing is...one is all you need. Just make sure it is a really good one!
A DRY Rosé is EXCELLENT for all the DIVINE CHEESEY-Cheese rich dishes out there: A GRILL CHEESE SANDWICH and a lovely Rose is a perfect afternoon for me.
*Pizzas
*ham &cheese croissants and crepes
*Croque Monsieur The croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A Croque Madame is a version of the dish topped with a fried egg.Wikipedia!
The combination of the wine's acidity and the red fruit characteristic, is a perfect combination to pair with your fanciest cheese-meat-fruit plates!
(Think quick, and great for a party or having friends over for Brunch and making an omelette.)
Simply put, Rosé goes with EVERYTHING!
Fun fact the French love to drink Rosé with Pamplemousse (Grapefruit) liqueur like a KIR (usually Aligote, Chardonnay, Chablis with Cassis)
2. Rhône Cuvée:
For me are like old world wine drinking with a new twist. Sometimes an old dish is just what pairs well with these wines. For instance Red meat with mushrooms! We paired this lovely Cuvee, with Pan-Roasted Veal Chops, with mushrooms and Sage. Slightly pan-seared the chops and finished off in the oven with sauteed morilles mushrooms and sage.
You will appreciate this red Vinsobres Cuvée Claude Vallot with red meats, I love this wine with morels mushrooms in a thick red pasta sauce....sooo good! Or if you want simple? Try ripened goat cheeses, with it's beautiful subtle acid balances completely with the youth of this wine.
Vegetarian dish with Cuvée: Francois, pan seared squash and tomatoes from the garden. Added salt-pepper, thyme, a splash of balsamic vinegar &olive oil on topped with Verveine. Verveine — Wikipédia
Superb pairing, and this wine continues to surprise me with goodness!
I have been drinking this particular Vinsobres for the last 3 years and have become familiar with it's true Rhône style. Something hearty with this, will pair perfectly. You could finish the meal with a very mature cheese selection, the way the French do. I would suggest a Camembert, Époisses, Roquefort....something bold and mature!
Art by Francois Pinto and
Wine Domaine
Vallot
This is my Lovely friend Anaïs and her family's Domaine in Rhone. 5 GENERATIONS of experience and it shows.
I met Anaïs in 2013 and she visited San Francisco, California after attending a friends wedding. I suggested some place for her for New Year's eve, and told her to call me if she wanted to go wine tasting. She called. We met up at my house the next day and we drove to Sonoma where we met up with some of my friends! We went to many wineries, and had a blast! We had so much fun, we booked rooms at the Healdsburg Best Western. Which in the wine world is a hidden, little secret gem when wine tasting gets real. "Drink responsibly!" The whole time together, we never spoke of business......we just had fun!
The friendship continued, we are the next generation, and women in wine.
This is their story:
It all started around the year 1902 when the Piallat family, originally from Vinsobres, bought the actual property at Coriançon. In the beginning, they were not much concerned with making wines but with growing plants. The Piallats were agricultures who worked on a few of their hectares to grow grapes for their own wine consumption. Concrete vats were used at first, and they can still be found underneath the present day main house. Their wine used to be produced in large volumes and were less concentrated than the wine today. It was made for everyday consumption and sold by the barrel to the restaurants of Lyon.
In July 1976, at the age of 23, François took the lead. He ended the vineyard’s collaboration with the Prieuré in 1990 to begin selling directly from his property’s shop. François married Jocelyne in 1980 and together they had two daughters. Their youngest, Anaïs, focused her studies in hospitality management and continued on an international career in the luxury hotel industry. After nearly a decade of moving around the globe, she decided to follow her passion for the vines and pursued advanced studies in viticulture. In 2013, Anaïs joined her father in the family lineage of winemakers, and so is the fifth generation to take over and the first woman to lead this wonderful heritage!
I met Anaïs in 2013 and she visited San Francisco, California after attending a friends wedding. I suggested some place for her for New Year's eve, and told her to call me if she wanted to go wine tasting. She called. We met up at my house the next day and we drove to Sonoma where we met up with some of my friends! We went to many wineries, and had a blast! We had so much fun, we booked rooms at the Healdsburg Best Western. Which in the wine world is a hidden, little secret gem when wine tasting gets real. "Drink responsibly!" The whole time together, we never spoke of business......we just had fun!
The friendship continued, we are the next generation, and women in wine.
This is their story:
It all started around the year 1902 when the Piallat family, originally from Vinsobres, bought the actual property at Coriançon. In the beginning, they were not much concerned with making wines but with growing plants. The Piallats were agricultures who worked on a few of their hectares to grow grapes for their own wine consumption. Concrete vats were used at first, and they can still be found underneath the present day main house. Their wine used to be produced in large volumes and were less concentrated than the wine today. It was made for everyday consumption and sold by the barrel to the restaurants of Lyon.
In July 1976, at the age of 23, François took the lead. He ended the vineyard’s collaboration with the Prieuré in 1990 to begin selling directly from his property’s shop. François married Jocelyne in 1980 and together they had two daughters. Their youngest, Anaïs, focused her studies in hospitality management and continued on an international career in the luxury hotel industry. After nearly a decade of moving around the globe, she decided to follow her passion for the vines and pursued advanced studies in viticulture. In 2013, Anaïs joined her father in the family lineage of winemakers, and so is the fifth generation to take over and the first woman to lead this wonderful heritage!