Not available

Mistral Red, 2020

Available bottle sizes:
Rhône - France
Grenache, Mourvèdre, Roussanne, Syrah, gren/syr/mourv/rouss
CDRV Sainte Cécile
Not available
From the Grower
"TASTING NOTES:Colour: Deep garnet.Nose: Black fruits and warm spices.Palate: Full-bodied with flavours of cherry and blackberry evolving towards roasted coffee notes. Well-structured tannins give an elegant finish."
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Grape Percentage: 75/20/3/2
  • Average age of vines: 52
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 46 mg/L
  • Fining (clarification): Unfined
  • Filtering: Filtered
  • Suitable for Vegans and vegetarians
  • Alcohol: 14%
  • Residual sugar: <1 g/L
  • Bottle weight: 600

Additional Information

VINIFICATION: The hand-harvested grapes are crushed but not destemmed before being put into traditional concrete tanks for wild yeast fermentation. The mature stems have been kept in order to aerate the must during fermentation, allowing us to naturally maintain a lower temperature of fermentation and bringing different nuances of tannin and acidity to the wine. Maceration of 17-21 days with gentle pump-overs. Matured for 24 months minimum, first in old French oak barrels then in uncoated concrete tank. Bottled at the Domaine with minimal sulphite addition.
Caroline & Thomas are passionate about wine and nature. Having been in the wine trade for some years, Caroline as a trained winemaker and Thomas in sales, they decided to move to their favourite French region (The Rhone Valley) and to start searching for their dream vineyard. They took over Domaine Rouge-Bleu in August 2012. 8 hectares of very old vines in Sainte Cecile les Vignes, near Cairanne, on a great terroir mainly composed of garrigues, pebbles and clay from an old river bed. They bought these vines and a 400 year old farmhouse to take over a winery established in 2007. They farm the vines upon bio-dynamic principles and harvest beautiful grapes at very low yields. Vinification takes place in traditional concrete porous tanks with wild yeasts, without destemming and with minimum sulfur addition. Ageing occurs both in concrete tanks and in 8 to 10 year old French barrels. Production = 35 000 bottles which are mostly exported.
  • Rhône, France
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