WTN: Château Calissanne & Domaine des Relagnes

[David McDuff]

Denis Langue, Commercial Director for Château Calissanne, recently stopped by my workplace. His visit, just a couple of weeks ago, afforded the opportunity to reacquaint myself with many of the estate’s wines as well as to taste a few new entries in their lineup.

Coteaux d’Aix en Provence Rosé, Château Calissanne 2007

A classic Provencal rosé de saignée, this is a blend of approximately 70% Grenache, 20% Syrah and 10% Cabernet Sauvignon. Somewhere in there is a smidgen of Mourvedre, a relatively new entry to the estate’s rosé blend. Brilliantly silver-toned salmon pink in the glass. Explosively aromatic. Denis mentions that it’s considered “too dark” according to the current fashion for faintingly pale rosés in the south of France; nonetheless, it’s several shades paler than the 2005 and 2006 versions of the same cuvée. Totally dry, with refreshing acidity, snappy red berry fruit and a whiff of rosemary. 13% alcohol.

Coteaux d’Aix en Provence Rouge, Château Calissanne 2005

Identical in makeup to the 2007 rosé, save the absence of any Mourvedre. Bright fruit with fine tannin delineation. Smoke, garrigue and blackberry, along with cinnamon bark. Juicy and at the same time briary texture. Temperature controlled pipes were installed in the winery in 2004, allowing fruit to be chilled to around 12ºC/52ºF before entry into the fermentation vats. The slower, gentler start to fermentation this enables has led to a wine that shows more boisterous, fresh fruit than in the pre-2004 years, when roasted fruit (not unpleasantly so) and more herbal flavors were not uncommon. In some respects, I preferred the earlier versions for their food-friendliness. But the 2005 is hard not to enjoy, especially as it’s showing well now that it’s had some time in the bottle. 13% alcohol.

Châteauneuf du Pape, Domaine des Relagnes 2005

With all wines from the 2005 vintage (as well as 2004) already finished and aging mostly in cement vats and about 20% old foudres, Jean Bonnet, winemaker at Calissanne and now Relagnes as well, was responsible only for the final assemblage and bottling of this vintage. 80% Grenache, 10% Syrah and 10% Mourvedre. Detailed black raspberry fruit with firm, well developed tannins. Surprisingly restrained, at least in the context of an AOC not particularly know for restraint, especially from a fairly blockbuster vintage. Old school in its vinification as well as its style and balance. 14.5% alcohol.

Châteauneuf du Pape, Domaine des Relagnes 2004

Same story here as with the 2005, same blend and same vinification. A touch more delicate in its fruit than the 2005, it’s also a touch more firmly tannic, with spicy, red berry fruit on the palate. Equally well balanced and drinkable now or later. Bonnet plans to add some new oak and smaller barrels starting in 2006, which will be the estate’s first full vintage under the new ownership and management. The introduction of more oak is a shame, I think. One can only hope the wines will remain as fine. 14.5% alcohol.

Coteaux d’Aix en Provence “Clos Victoire” Rouge, Château Calissanne 2003

Switching gears back to Calissanne, “Clos Victoire” is the estate’s best vineyard site and has historically been their top wine. It’s also unabashedly modern in style. 70% Syrah, done in 100% new barriques, plus 30% Cabernet Sauvignon that is aged in barriques of one-to-two wines. The regulations for the Coteaux d’Aix AOC require a relatively even spread between Grenache, Syrah and Cabernet in the vineyard, and allow for small amounts of Mourvedre and Cinsault. In the cellar, however, those same regulations allow what essentially amounts to total freedom in terms of blending ratio. Even varietal wines are permitted. Chocolate and blackberry scented, darkly spicy. The oak, which is obvious on the nose, is better integrated on the palate. Tight and muscular. This was the last vintage produced before the upgrade to the winery’s temperature control systems. Labeled as 13% alcohol.

Coteaux d’Aix en Provence “Rocher Rouge,” Château Calissanne 2003

Totally new to me, this is varietal Mourvedre from a 1.8-hectare plot near the red rock (rocher rouge) cliffs behind the estate. 2003 is the first commercialized vintage, with 2000 the first year it was produced on an exploratory basis. Big, deep impact, without being driven by big, rich fruit. Sauvage aromas, wild red berry fruit, bacon and ripe, savory herbs. Full, wide-grained tannins, good acidity and very long on the finish. This packs more finesse and delicacy on a less rich frame than the Clos Victoire. In Denis’ estimation, it’s like Burgundy crossed with Bandol. It’s not terribly like either, though obviously closer to its Provencal cousin, just with greater fruit freshness than in the average Bandol. Downright delicious wine. The question will be one of QPR, given the estimated $75 price point. 13.5% alcohol.

Coteaux d’Aix en Provence Blanc, Château Calissanne 2007

Denis described the 2007 vintage as beautiful in the south. It shows in this wine, which I’ve found flabby and bland in many past vintages. 60% Rolle (Vermentino), 30% Semillon and 10% Clairette, with vinification and aging in steel and cement. Just bottled in mid-February. A little tropical but not overly yeasty, with peach nectar and white grapiness balanced by medium acidity and a hint of chalkiness. Not a bad choice for summer glugging and pairing with simple fish dishes. 13.5% alcohol.

Châteauneuf du Pape Blanc, Domaine des Relagnes 2006

An equal part blend of Roussanne, Clairette, Grenache Blanc and Bourboulenc, co-fermented and aged entirely in cement vats. No barrel at all. Bonnet was responsible for bottling only. Rich nose of peach and apple skins, with pear and pineapple on the palate. White stone minerality and wild honey cascade on the finish. Produced from 80-100 year-old vines, cropped at low yields of 30 hl/ha with each vine producing four-to-six clusters. Lovely wine, with good structure and backbone to spare. Built to cellar though plenty tasty now. 14.5% alcohol.

An introduction, additional background information and photographs can be found at: Getting Reacquainted with Château Calissanne.

[TarteTatin]

We had a great tasting and tour there in January.

Brought home some of their Chateau-neuf-de-pape that they make from some land there.

Also brought home some Calissanne olive oil, which we have yet to taste, and Calissanne coing (quince) jam.

[David McDuff]

We had a great tasting and tour there in January.

Brought home some of their Chateau-neuf-de-pape that they make from some land there.

Also brought home some Calissanne olive oil, which we have yet to taste, and Calissanne coing (quince) jam.

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Glad to hear you enjoyed the vistit, TT. I'm looking forward to the arrival in the US of the Chateauneuf du Papes from Domaine des Relagnes. They're due ashore sometime in the next month or two.

I've enjoyed both of Calissanne's olive oils in the past but haven't had the quince jam. Please do report back.