Côtes du Rhône Albert Thierry 1966
The 1966 Côtes du Rhône from Albert Thierry is a classic representation of French winemaking from the renowned Rhône Valley.
Located in southeastern France, the Rhône Valley has a rich viticultural history dating back to Roman times. The region is geographically divided into two distinct areas: the northern part, characterized by steep slopes where Syrah is predominantly grown, and the warmer southern section, known for its Grenache-based blends.
As an Appellation Contrôlée, Côtes du Rhône is a vast regional designation that spans the entire valley. It encompasses 171 communes across six departments, stretching from Vienne in the north to Avignon in the south. Granted AOC status in 1937, it stands as France's second-largest AOC. The terroir here is highly diverse, featuring granite soils in the north and a mix of limestone, clay, and pebble gravel in the south. While the appellation produces red, white, and rosé wines, it is primarily recognized for its red wines, which are traditionally based on a blend of Grenache, Syrah, and Mourvèdre, often supplemented by Cinsault and Carignan.
This 1966 vintage was bottled at 11.5% alcohol in a 720ml format. The label bears the producer's motto, 'Semper Idem,' and notes that the wine was originally handled by the importer Gabri.
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.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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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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