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With its hearty imperviousness to dryness and drought, Cinsault is a staple of the Languedoc vineyard. It’s used in small amounts as a blending grape throughout the region but is most prized for the freshness and aromatics it brings to rosés. On the delicate side, the Lascaux rosé has a coolness that evokes the first tentative days of spring.
|Blend:||40% Cinsault, 30% Syrah, 30% Grenache|
|Producer:||Château de Lascaux|
|Vineyard:||5 - 10 years, 5 ha|
|Aging:||Ages in cuve for 7 months before bottling|
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174