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The wine continues to evolve, and always benefits from a lot of air time in the glass (or decanter), which allows it slilting, perfumy aromas and light color to become more concentrated and darker. Cherry, rose petal, pine forest, spice and mineral notes hang on the supple frame with deceptive grip on the finish
![]() | Robert Parker’s Review : "A disclaimer is in order concerning the following tasting notes. While the bottled 2000s were easy to taste, the 2001 barrel tastings at Rayas were challenging because there was no electricity in the cellars. Rayas was one of many estates where electricity had been cut off by the floods of September 8 and 9. Hence, the tasting was conducted by flashlight ... a first in my 25 years of experience. It was hard to get a grasp of the barrel samples’ colors when viewed by flashlight, but they appeared to be light to medium ruby. However, darkly pigmented wines are rarely produced at this domaine. There have been some deep-colored vintages of Rayas (1995, 1990, and 1989), but most are surprisingly weak in color, yet intense in flavor. |
After going through a transitional period after Jacques Reynaud died in 1997, it is safe to say that his nephew, Emmanuel Reynaud, has returned this venerable estate to its previous level of high quality. While Chateauneuf du Pape is a warm appellation, Rayas is situated in a cool micro-climate, and is undoubtedly not an easy property to maintain. It is also known for its sandy soils, which are in total contrast to the rock-strewn plateau a half mile to the east, west, and south. Two utterly profound Rayas Chateauneuf du Papes have been produced recently, the 2005 and 2007. 2007 is a superb vintage at Chateau Rayas." | ![]() |
Robert Parker : 90 points
"The 2003 Fonsalette Cotes du Rhone is soft with plenty of kirsch liqueur and raspberry notes in a sweet, broad, savory style. The aromas and attack suggest immediate drinkability but then some moderately hard tannin kicks in in the finish. This wine is full-bodied, impressively concentrated, but needs 2-3 years of cellaring, and should keep 12-15 years." (2006)