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Les Six, Cairanne AOC, Boutinot 75cl

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Quick Overview

2015 is the fourth vintage of 'Les Six' released as Cairanne A.O.C; the southern Rhône's newest Cru.

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The slopes above the village of Cairanne are be-decked with treasure troves of well-established vineyards steeped in the classic terroir of ‘agrilo-calcaire’ (chalky clay) and bristling with parcels of low-yielding old vines, some of very rare and ancient grape varieties. The six varieties, some familiar (Grenache Noir, Syrah, Mourvèdre) and others less so (Cinsault, Counoise and Carignan Noir) are hand-picked and hand-sorted to ensure perfect ripeness. Some varieties are co-fermented together for greater complexity and all are fermented in large 6000l oak vats by the natural yeasts present on the grape skins. Vinification is traditional, aided by manual pigeage and gentle remontage. Les Six was later assembled, matured, again in the 6000l tronconiques for less than 12 months and bottled at Domaine Boutinot’s cellars in Cairanne. Les Six is all about elegance and the expression of six different grape varieties in an appellation often dominated by just two. This is a new style of Cairanne which, due to the ancient varieties included in the assemblage, is also a Cairanne whose heart holds dear the traditions of yesteryear. The slopes above the village of Cairanne are be-decked with treasure troves of well-established vineyards steeped in the classic terroir of ‘agrilo-calcaire’ (chalky clay) and bristling with parcels of low-yielding old vines, some of very rare and ancient grape varieties. Grenache Noir 50%, Mourvèdre 10%, Syrah 10%, Carignan Noir 10%, Cinsault 10%, Counoise 10%.

2015 is generous, full-flavoured and complex. Whilst there is the typical freshness and elegance coming from our hillside vineyards, the heady aromas and rich palate reflect the ripeness of the vintage: layers of fruit are interwoven and underpinned by a plush texture and supple tannins which propel the scents and flavours of peppery red and black fruits to a vibrant, expressive finish.

This wine has a natural affinity with herby lamb but would be superb with most grilled meats and roasted vegetables.

Additional Information

BrandBoutinot
Size75cl
CountryFrance
RegionRhone
Grape VarietiesCarignan, Cinsault, Grenache/Garnacha, Mourvedre/Monastrell/Mataro, Shiraz/Syrah
Vintage2015
ABV14.50%
OrganicNo
VeganYes
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  • Medium-Bodied and Textured Red Wines

    Medium-Bodied and Textured Red Wines

    In the middle of the gamut from light to bold, medium-bodied reds are some of the best food pairing wines. Classic examples of this style include varieties like Sangiovese and Merlot. You’ll find there is quite a bit of variation in these varieties because of regional differences in growing and winemaking. For instance, a Merlot from a hillside estate on Spring Mountain in Napa Valley will have high tannin and blackberry flavours whereas a Merlot from a large valley vineyard in Lombardy, Italy will exhibit subtle tannins and soft cherry flavours.

     

    Serving Temperature

    Room Temperature (63-69 °F / 17-21 °C)

    Food Pairing

    Lasagna, Pizza with Red Sauce, Spiced and Roasted Meats, Hearty Vegetable Soups, Hamburgers, Roasted Vegetables, Strong flavored spices like Cinnamon, Fennel, Anise, Cumin, Rosemary, Chili Pepper, Allspice

    Welsh cawl



    INGREDIENTS

    sea salt
    freshly ground black pepper
    1 onion
    1 kg lamb neck fillet , bone in, cut into 5cm chunks (ask your butcher to do this for you)
    1 kg swede
    2 carrots
    3 Maris Piper potatoes
    2 parsnips
    3 large leeks


    Preparation method

    1. Place 2 litres of water and 2 teaspoons of salt into a large pan. Place over a high heat and bring to the boil.

    2. Peel and add the whole onion and the lamb. Bring to the boil, then use a spoon to skim away the scum from the surface. Simmer for a further 10 to 15 minutes, or until cooked through. Using a slotted spoon, remove the meat from the pan and leave to cool. Strip the meat from the bone, then return the meat to the pan.

    3. Peel and cut the swede into 1cm chunks. Add to the pan and bring to the boil, then simmer for 15 to 20 minutes, or until the swede is tender.

    4. Peel the carrots and slice at a slight angle into 1cm chunks, then add to the pan. Bring to the boil, then simmer for a further 15 to 20 minutes with the lid on, or until tender. Meanwhile, peel the potatoes and cut into quarters so they’re all roughly the same size. Once the carrot has softened, add the potatoes to the pan and repeat the process until tender.

    5. Peel the parsnips, strip and discard the outer leaves from the leeks, then cut into 1cm slices. Add the parsnips and most of the leeks to the pan. Bring to the boil, then simmer for 10 minutes with the lid on, or until tender. Taste and season, then add the raw leeks. Place the lid on top, then pop in the fridge to chill overnight (or for up to 3 days for even tastier results).

    6. When you’re ready to serve, gently simmer the cawl until warm. Ladle into serving bowls, then serve with lots of black pepper, a wedge of mature Caerphilly cheese and a slice of bread and butter.

    Recipe from http://www.jamieoliver.com/recipes/lamb-recipes/traditional-welsh-cawl/#Y4d9o8j0h1BV9aCl.97
    Image from http://cdn.taste.com.au/images/recipes/agt/2009/04/22251.jpg

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