This well-structured red wine opens with aromas of black fruits, dried rose petals and spices. On the palate, notes of cocoa complement the overall flavor and lend roundness. The prominent tannins are supple and give the finish a beautiful length without masking the fruit. At this price, it's a bargain not to be missed!
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Eye
Crimson red dress
Nose
Powerful, focused on black olives and spices, notes of dried rose
Mouth
Spicy notes, black fruits, and cocoa, with supple tannins present on the finish, give length without masking the fruit.
Serve
At 17-18°C
Drink before
2026
Food and wine pairings
Enjoy with a beef steak with morel sauce, chicken liver salad, Provençal stew, leg of lamb, game, and meat dishes with sauce.
Decanter
Rated estate (2024 guide) Recommended
Guide Hachette des vins
Rated wine (2022 guide) 1*Star (2019 vintage) (Very successful wine)
Rated estate (2024 guide) Award-winning wines (This producer's wines are regularly awarded by the guide)
About the estate:
Founded in 1929, the Cairanne cooperative is a major player in the region with its two flagship brands, Camille Cayran for the traditional network and Victor Delauze for mass distribution. In 2020, it merged with the Cave de Sainte Cécile-les-Vignes to become Cave de Cairanne Camille & Cécilia. It now covers more than 1,100 hectares and is expanding its offering with an organic range.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2024 guide) Cooperative winery of the year (RVF Grand Prix cooperative winery of the year)
About the estate:
Founded in 1929 in the southern Rhône Valley, the Cairanne cooperative is a model of success. It represents 330 hectares, farmed by fifty-five cooperative members, producing 13,000 hectoliters of wine. In 2014, however, it was selling off its production to large retailers, with a debt of €8 million.
To get this old lady back on her feet, the winery hired Denis Crespo as director in 2015. With his intimate knowledge of vines and wine, he managed to convince the cooperative members that only quality pays off, by involving them more in the production of the wines. The grapes are harvested when ripe and the vines are now worked on a plot-by-plot basis. In the cellar, he revolutionized the winemaking process by using light sulfiting, with some vintages labeled as sulfur-free to improve the quality of the tannins.
His goal: to achieve better balance. Above all, he completely rethought the distribution channel, abandoning large retailers in favor of short supply chains, restaurants, and exports. The wines have made a huge leap in quality. We salute this collective effort, which has yielded significant results in terms of both wine quality and the sustainability of the winegrowers.
Jancis Robinson
Rated estate (2023 guide) Recommended
James Suckling
Rated estate (2024 guide) Recommended