Delas Frères Cornas ‘Chante-Perdrix’
October 3, 2018, James Molesworth
“This lets a core of warm plum sauce, dark loganberry and singed anise flavors ooze out, while violet, white pepper, bay leaf and dark olive notes provide the frame. A mouthwatering mineral edge weaves throughout. Best from 2020 through 2035.”
August 29, 2018, James Suckling
“Super-peppery Cornas with ample, ripe, black cherries and berries, delivered in a cloak of white and black pepper, as well as dark, toasted spices. Super-tight and defined tannins here. Long and juicy. Barrel sample.”
June 2018, Josh Raynolds
“(Made from fruit grown in the La Côte, Reynard and Saint-Pierre lieux-dits) Lurid violet. Deep-pitched cassis, blueberry, candied licorice and violet scents are complicated by olive and licorice nuances. Broad and seamless in the mouth, offering concentrated black and blue fruit, allspice and floral pastille flavors and a smoky Indian spice flourish. Becomes sweeter and more energetic with air and finishes impressively long and spicy, featuring slow-building tannins and lingering florality.”
January 24, 2018, Jeb Dunnuck
“Moving to the reds from barrel, the 2016 Cornas Chante Perdrix offers an inky purple color as well as youthful, rustic notes of blackcurrants, crushed violets, pepper herbs and saddle leather. Possessing good acidity, firm tannin, and plenty of fruit, it has all the right components, but is going to need a few years to come together.”
The vineyard lies entirely on the commune of Cornas located on the right Rhône river bank. The Cornas wines have been invariably famous since the 10th century. They were served to kings, both in France and elsewhere. AOC status and improved quality have enabled the vineyard to regain its reputation.
All the grapes used in the “Chante-Perdrix” cuvée are picked by hand, plot by plot, at the time they reach their optimal maturity. The winemaking takes place in traditional, opentopped concrete tanks, after 3 days pre-fermentary skin contact at cool temperatures. The fermentation continues under computer controlled temperatures between 82°F to 86°F (28°C to 30°C). Daily cap pushing down and pumping over are carried out for about 10 days. The total vatting time can be up to 20 days.
The colour is an intense garnet red. In its youth, this wine has strong blackcurrant aromas. With time, the fruit aromas gradually fade, giving the way to hints of pepper and liquorice. The palate is structured and has the strongly-defined flavours that are typical from this “terroir.”
Pair this wine with mixed grills such as wild mushrooms and spicy stews made with game. This wine needs at least three years of cellaring before it can open up its complexity. If kept for longer, the wine should be decanted before serving.
Varietals: 100% Syrah
Suggested Retail Price: $54.99