A Card to Print out for your Wine Collection.
2011 - Saint Roch Kerbuccio Maury Rouge Sec
Sub Region Cotes du Roussillon
Varietal(s) Syrah / Shiraz, Mourvedre / Mataro / Monastrell, Grenache / Garnacha
library code: 73516
From the Critics:
- "The backside of this region is Corbieres, but this opaque purple-colored 2011 Kerbuccio would blow away just about any Corbieres. A wine of great intensity, it offers up copious floral, blackberry and blueberry fruit intermixed with hints of charcoal, scorched earth and wet rocks. Dense and full-bodied with tremendous richness and supple tannins, this beauty should drink well for 5-7 years, possibly longer.
One of the top wine values I have ever tasted is from one of the newest appellations in France, Maury Sec. Maury produces abundant sweet wines (largely from Grenache), but this is a totally dry red made from 40% Syrah, 30% Mourvedre and 30% Grenache aged in concrete tanks for 8 months, and bottled unfiltered. It comes from the black schist soils of this appellation."
- "The Saint Roch 2011 Maury Sec Kerbuccio - from Grenache, Mourvedre and Syrah - has changed names and blend to accord with the newest Roussillon appellation. (Formerly, Kerbuccio was appellated Cotes du Roussillon Villages.) Vivid, sweetly-ripe cherry and elderberry fruit picks up more spice, caramel as well as toastiness from barrel when compared with the corresponding Chimeres, but these traits on this occasion compliment the candied aspect to the fruit, without there being any of the slightly gummy resinous notes one sometimes associates with prominently-toasted barrels in a context of this sort (and occasionally encounters even chez Lafage). Polished and expansive, this soothingly-rich yet uncannily buoyant libation finishes with cocoa powder, licorice and caramel adjuncts while the pits of its abundant, ripe cherries as well as tincture of iodine offer piquant counterpoint. Along with its candied cherry element comes welcome primary fresh fruit juiciness, not to mention a saliva-inducing hint of salinity. Lafage suggests that his use of whole clusters for the Grenache helped preserve the freshness and accentuate the sense of buoyancy that he so often achieves in reds of all price-points despite their sheer ripeness. Look for this fantastic value to impress through at least 2017 and quite possibly well beyond."
"For the most recent vintages I have tasted from his Maury estate, Jean-Marc Lafage has tended to extend fermentations a bit longer than before, but to work the cap less - very little in fact - so as to achieve gentler extraction and ultimately more finesse. Toward that end, the admixture of fruit grown in relatively cool Lesquerde and Saint Paul de Fenouillet may well also have proven useful. (The fermentative regiment for some of these wines - as for the more expensive reds under Lafage's own label - involves unorthodoxies detailed in my review below of his 2012 "Mas Cayrol" bottling as well as in various places in this report's and other's accounts of Domaine Lafage wines.)" -