Cornas Jean Lionnet 1993
Denne rødvin er en Cornas fra 1993, produceret af Jean Lionnet, der er vinbonde og ejer af vingården. Vinen er fremstillet og aftappet på selve ejendommen i Frankrig under klassifikationen Appellation Contrôlée.
Cornas er en lille AOC beliggende på højre bred af floden i den nordlige Rhône-dal, syd for Saint-Joseph og over for byen Valence. Området opnåede sin AOC-status i 1938 og dækker kun cirka 145 hektar med vinmarker, hvilket gør det til en af de mindste appellationer i den nordlige del af Rhône. Klimaet er præget af kontinental indflydelse med varme somre og kolde vintre. De sydvendte, stejle skråninger giver maksimal solindstråling, og Cornas er kendt som et af de varmeste områder i den nordlige Rhône, hvor navnet historisk betyder "afsvedet jord" på keltisk. Jordbunden består næsten udelukkende af forvitret granit med dele af gneis og sand, ofte anlagt i terrasserede mure, som gør maskinel bearbejdning vanskelig. Området er pioneret af anerkendte producenter som Auguste Clape, Thierry Allemand og Vincent Paris.
Vinen er udelukkende lavet på druen Syrah, som er den eneste tilladte sort i Cornas-appellationen, og der tillades ingen hvide druer som tilsætning. Syrah er en blå drue, der også er kendt under navnet Shiraz, og den dyrkes hyppigt i Rhône samt i områder som Australien, Californien og Washington.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
Toen deze wijn werd gemaakt, zag de wereld er heel anders uit. Hier zijn enkele verhalen die zich ontvouwden toen deze fles rustig in de kelder rijpte.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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