Domaine de Baronarques Limoux Rouge 2012
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Robert
Parker -
James
Suckling
Product Details
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Winemaker Notes
Blend: 60% Merlot, 13% Cabernet Franc, 11% Syrah, 9% Malbec, 7% Cabernet Sauvignon
Professional Ratings
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Robert Parker's Wine Advocate
Made from 60% Merlot, 13% Cabernet Franc, and the rest a mix of Cabernet Sauvignon, Syrah and Malbec, the 2012 Limoux knocks it out of the park with its Bordeaux-like bouquet of lead pencil shavings, toasted spice and sweet black raspberry and cassis-scented fruit. Medium to full-bodied, supple and elegant, it doesn’t lack for concentration or structure, and should age beautifully. The élevage here was 12 months in 25% new French oak and the balance in 1-3-year-old barrels. This is an estate to watch!
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James Suckling
Dried cherries with balsamic, light vanilla and coffee undertones. Medium-bodied with juicy fruit and light, chewy tannin's and a flavorful finish. Chocolate undertones. Drink now.
Other Vintages
2015-
James
Suckling -
Wine
Spectator
In 2003 The very high-quality 2003 vintage is the first produced by Domaine de Baron'Arques. The estate is awarded the AOC Limoux rouge appellation.
In 2008 the creation of La Capitelle du Domaine de Baron'Arques, the estate's second wine, which is an immediate success. And in 2009, the creation of a fine white wine, le Chardonnay Domaine de Baron'Arques, from grapes grown on a small parcel of the estate, which is also a huge success.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
While Limoux also produces both white and red wines, it is ultimately recognized as a sparkling wine zone. Blanquette de Limoux is the region’s original sparkler, which is based on Mauzac with small amounts of Chardonnay and/or Chenin Blanc. The more rustic and traditional version, Blanquette Méthode Ancestrale, is an often cloudy and sweeter sparkling wine made exclusively from Mauzac.
In the 1990s, the region created the more modern, Crémant de Limoux, for international markets.