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Domaine Cottebrune Les Moulins Faugères 2016
Domaine Cottebrune Les Moulins Faugères 2016

Domaine Cottebrune Les Moulins Faugères 2016

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A very impressive Faugères from the talented Northern Rhône winemaker Pierre Gaillard. Dense and complex, yet delightfully fresh and nuanced too, this rounded red epitomises the quality potential of the Languedoc. Terroir-focused and full of regional character, this wine is just coming into its own and will drink well until around 2023.





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Tasting notes

About the Producer

From his base in the medieval village of Malleval, Pierre Gaillard oversees his granite-flecked vineyards in the Northern Rhône’s prestigious St. Joseph, Côte Rôtie and Condrieu appellations. The winemaker rose to fame through the 1980s and ‘90s with his characterful, skillfully distinct wines. And yet, not content with making his mark so confidently in the Rhône, he expanded into Provence and, latterly, the Languedoc too, growing his empire along with his family, who amazingly all make wines that live up to Pierre’s name.


Gaillard’s ‘Les Moulins’ Faugères is a classic Languedoc blend of Syrah, Grenache and Mourvèdre. The vines are on steep slopes of rough brown slate (the ‘cottebrun’ of the estate’s name) which lend a powerful mineral edge to this wine. Each parcel is vinified separately, after which Gaillard shows off his oak maturation skills, softening the bigger wines and rounding out the more vivacious ones before crafting the final cuvée.

The result is a beautifully dense red with ripe bramble fruits and brisk, earthy aromas. In the mouth it is deliciously concentrated, yet fresh and supple. Sweet forest fruit flavours merge into darker notes of liquorice, camphor, dried herbs and toasty oak. It saves the best for last though, finishing on a masterstroke of soft floral notes and fresh, minerally earth. A harmonious and expressive wine that rewards good food and good company.

Food & Wine

You really don’t have to try too hard to get this wine to sing at the dinner table. Steak, of course, will love the Syrah here, so fire up the barbecue and don’t be shy with the black pepper. Slow cooked duck legs would also be perfect, as would roast leg of lamb dripping with herbs and garlic. Decant before serving, or at least air well.


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