The Washington Post Wine Club Domaine de Gabelas Cuvée Les Terres Rouges The Washington Post Wine Club Domaine de Gabelas Cuvée Les Terres Rouges

2009 Domaine de Gabelas Cuvée Les Terres Rouges

Varietal
Variety
Red Blend
Vintage
Vintage
2009
Style
Style
Bold
Region / Country
Region / Country
Saint-Chinian, France
This red blend from Saint Chinian is a quintessential Languedoc red: flavorful, complex and infused with the rosemary and thyme aromas of the Mediterranean countryside.
$15.00 / each
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Inside Story
Saint Chinian is slowly becoming one of the more recognizable appellations of the sprawling Languedoc region in the South of France. Reds from Saint Chinian are almost always blends, generally some combination of Syrah, Grenache, Carignan, Cinsault and Mourvèdre, all grapes well suited to the balmy, arid conditions of the rocky area. Saint Chinian isn’t far from the coast, and the clay and schist soils give the wine great liveliness on the palate, a quality that has these blends popping up on more and more restaurant lists.

Gabelas is run and owned by Pierette Cravero, who also serves as winemaker. Considering Gabelas is practically a one-woman operation, the quality and precision of the wines is remarkable. These are classic Saint-Chinian reds: robust and stony with heady pepper and dried herb aromas. Her winemaking is traditional and straightforward. The grapes are handpicked and de-stemmed, then fermented in tanks. Then the finished wines are matured in oak. The vineyards of Gabelas are farmed organically, helping them express the nuances of these ancient soils.
In the Glass
This plump red has aromas of black plum and cassis flecked with lavender, rosemary and thyme, fleshy black fruit flavors, peppery notes and a touch of stony minerality that firms up the finish.
At the Table
Match this Languedoc blend with Mediterranean dishes from France, Italy, North Africa or Greece, especially grilled or slow-cooked meats seasoned with fresh or dried herbs, like lamb burgers topped with tzatziki, ratatouille, or lamb shanks with rosemary and garlic.

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