La Chapelle de Bebian Rouge
75cl
/
13.5% Vol
A very successful blend of 50% Grenache, 40% Syrah and 10% Cinsault. Grapes are hand selected on the sorting table, then destemmed. The Syrah and Cinsault are then crushed whilst allowing whole bunches of Grenache to remain intact to encourage fruitiness and to bring complexity to the blend. Fermentation in cement tanks for 3 to 4 weeks, with gentle cap management.
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La Chapelle de Bebian Rouge
€24.00
Ex Tax: €19.51
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Very mediterranean nose of black fruits interlaced with notes of the local vegetation - thyme, fennel, rosemary, wild flowers
Palate
An explosion of blackcurrant and blackberry backboned by firm but elegant tannins. A long, round fresh finish.
Colour
Red with purple hues
Fact Sheet
Fluid
75cl
Grape Variety
50% Grenache, 40% Syrah, 10% Cinsault
Alcohol %
13.5%
Style
Dry, Medium to full bodied
Estate/Producer
Prieure Saint-Jean de Bebian
Country
France
Region/AOC
Languedoc
Vintage
2015
Making Techniques
Grapes are hand selected on the sorting table, then destemmed. The Syrah and Cinsault are then crushed whilst allowing whole bunches of Grenache to remain intact to encourage fruitiness and to bring complexity to the blend. Fermentation in cement tanks for 3 to 4 weeks, with gentle cap management.
Closure
Cork
Cellaring/Ageing Potential
Drink now, ageing up to 7 years
Serving Suggestion
Serving Suggestion
Poultry, red and white meats simply grilled or simmered with aromas
Awards and/or Press Quotes
Le Grand Guide des Vins de France 2011 by Bettanne & Desseauve 1
'The aromas have taken over and the nose is an outstanding one of floral essences and ripe raspberry which point to Burgundy origins. A hint of sweetness stamps this vintage with unbelievable charm.'
Wine Spectator
88 Points. 'A plush and juicy red, with good definition to the briary flavours, featuring notes of Asian spice. Dark currant and kirsch accents linger on the creamy finish'.
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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