Cave de Tain Syrah 2015

  • 89 Wilfred
    Wong
4.0 Very Good (10)
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Cave de Tain Syrah 2015 Front Bottle Shot
Cave de Tain Syrah 2015 Front Bottle Shot Cave de Tain Syrah 2015 Front Label Cave de Tain Syrah 2015 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2015

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Brilliant, deep ruby color. Fresh nose of red fruits (blackberry, blackcurrant) with notes of spices (pepper, cinnamon), and a hint of licorice. On the palate, supple and smooth tannins.

Professional Ratings

  • 89
    The 2015 Cave de Tain Syrah is straightforward and pleasing. The wine shows grapey flavors. It's soft, smooth and, juicy finish pairs it nicely with lightly battered fried chicken on a relaxed day. Drinks very well now. (Tasted: September 20, 2016, San Francisco, CA)
Cave de Tain

Cave de Tain

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Cave de Tain, France
Cave de Tain Winery Image
Located between Valence and Lyon, Cave de Tain lies at the foot of the Hermitage hillside. At the heart of the historic northern Rhone vineyards, the Cave produces and markets 5 "cru" wines and single varietal Vins de Pays from over 1000 hectares of vines (appellations Hermitage, Crozes Hermitage, Saint Joseph, Cornas and Saint Peray), making it the leading producer of "cru" wines in the northern Rhone Valley.
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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”

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A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the Rhône valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of Rhône wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

HNYCDZSYH15C_2015 Item# 162640

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