After a dry winter, with the soil mineralising under the best possible conditions, the early spring was marked by frosts which had a severe impact on the Côtes du Rhône vineyards. Despite this, the terroirs of Maison Sinnae were relatively spared, which enabled the vegetative cycle to get underway with average earliness. The rather rainy spring gave rise to abundant flowering. This produced fresh, taut rosés, powerful, tannic reds and an exceptional white vintage.
Presentation
Presentation
All the values and personality of the Maison Sinnae can be found in these vintages: the sense of teamwork, the pleasure of a job well done, the responsible commitment and that touch of modernity and audacity so dear to our winemakers.
Terroir
This cuvée comes from the most qualitative terroirs of the Chusclan appellation with limestone terraces, stony plateaus and rolled pebbles («galets roulés») on the plain. This soil diversity combined with the dry and hot climate of the region are a guarantee of quality from one vintage to the next.
Winemaking
100% traditional vinification (crushed and destemmed harvest). 10 to 20 days of vatting. Grapes carefully picked and selected at full maturity.
Varietals
Carignan
Cinsault
Grenache noir
Mourvèdre
Syrah
Cinsault
Grenache noir
Mourvèdre
Syrah
Specifications
Alcohol content : 14,5 % % vol.
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
Serving temperature 15-17°C.
Ageing potential
3 to 5 years
Visual appearance
A wine with a deep and shiny dark colour and beautiful luminosity.
At nose
The aromatic expression is powerful and concentrated, without excess, on distinguished fruit.
On the palate
On the palate, the wine is lively and dense in its youth. The tannins are generous and delicious.
Classic food and wine pairings
Game, Red meat
Recipes
Duck breast with lychee, roasted winter vegetables
Ingredients for 4 people: 1 beef cheek 1 onion 1 carrot 2 stalks of celery 2 bottles of red wine Branches of thyme and rosemary 1 bay leaf 3 cloves of garlic 500g of potatoes 500g of celery balls Milk Butter 1 pinch of nutmeg Olive oil For the recipe, fry a whole beef cheek in a cast iron casserole dish over a high heat with a dash of olive oil. Let it brown on all sides. Add a large onion, 1 carrot and 2 stalks of celery cut into 2cm pieces. Fry over a medium heat for about ten minutes. Deglaze with one or two bottles of red wine and add a sprig of thyme, rosemary, a bay leaf and 3 cloves of garlic. Bring to the boil and simmer for at least 3 hours. You can prepare your cheek the day before, it will be even better when reheated. Prepare the mash by cooking 500g of mashed potatoes and 500g of cubed celery in salted water. When the vegetables are cooked, drain them. Mash the vegetables with a mash tuner and add a pinch of nutmeg, milk and butter to get the right consistency for you! Serve your braised cheek with your celery purée accompanied by a glass of Genêts. Enjoy your meal! [+]
Reviews
"Wild berries, dried herbs and cloves on the nose. Medium body with fine tannins. Spiced cherries and some dark chocolate character on the palate and in the finish. Drink now."
"Le Guide Hachette des vins 2024."
