A return to the origins

After 10 years at La Roche de Glun, Vins Jean Luc Colombo is coming back to Cornas, Ardèche, where Jean Luc and Anne started their journey 25 years ago.
Now, you can come and taste our Viogner and Syrah Violettes at 10-12 Rue des Violettes.
With pleasure!
See you soon...

Vinexpo 2009

From the 21st to the 25th of June we were glad to be a part of the world's largest international wine exhibition in Bordeaux, Vinexpo. This was an occasion for us to meet our customers and friends from all around the world but also an opportunity for them to discover our vintages such as our Saint Péray Belle de Mai, very fruity with exceptional aromas of pear.

We organized some nice evenings in Médoc, at Château de Villegeorges (near Château Margaux) Marie Laure Lurton estates with our friends and customers. More than 20 nationalities gathered during these 5 days: Brasilians, Cameroonians, Afro-Caribbeans, Czechs, Greeks, Argentinans, Chinese, Japanese, Americans, Italian, Belgians, Dutch, Germans, Danish, Norvegians, Indians, Madagascans and Canadians. Along with our guests, we were in company with winemakers from Château Lamargue, a premiere estate in Costières de Nîmes but also with the "Wine Team" from the Italian company Campari wines and spirits.

The festivities were very nice with really good dinners prepared by 4 chefs, Jean Luc's friends: Hugo, Enrique, Rogelio and Florian. The menu: oysters, aniseed prawn, grilled lamb, ratatouille, clafoutis and apricots pies made with fruits coming from Ardèche. All of them were appreciated with Rosé and Red Pins Couchés from the Côte Bleue, our Cornas Les Ruchets and Marie Laure Lurton's wines: Château de Villegeorges and Château Duplessis.


To sum up, Vinexpo 2009 was a very good week where we were in company with our friends, clients, wine lovers. Thank you all.

See you soon in Cornas and at Vinexpo 2011...

 

Interview with Cyril, right-hand of Anne Colombo in the vineyard

The essence of our wines is at the heart of our vineyard. Few estates take such care that we do regarding the

culture of the vines, the work of the soil and the protection against diseases: these are main elements for the birth of our Grands Crus.

Cyril Courvoisier explains to us all the work he does in the vineyard between May and August in order to prepare for the best harvest. "From May to August, we take care of the vines, we don't leave anything to chance."

August: we thin out the leaves in sensitive zones (humid and richer soil) and depending on the number of grapes per vine, we make green harvest. At the estates, we work according to sustainable principles - i.e we use only copper and sulphur. In addition, we are progressing very well in our goal of biological agriculture in order to respect as well as possible our environment, our vineyards and our terroirs.

However, it is essential to underline the fact that we do not irrigate our vineyards. Indeed, we defend the vintage's unique nature and the differences existing from one vintage to another, a characteristic which is erased by irrigation. Not irrigating means optimizing our terroir and as a result, obtaining the best from every plant and every slope in order to produce a wine with character."

How do you see the vintage 09?
If the climate conditions remain so favorable, the harvest will be nice. But, it would be great to have a little rain before the harvest. Otherwise, young vines could suffer from this lack of water but the 10 mm of rain fallen on the 10th of August were really appreciated.

Côtes du Rhône La Redonne seen by Stephane Colling @ L'Atelier de Joel Robuchon's New York City

The Four Seasons Hotel transcends time and fashion and is quintessentially Manhattan. It is a perfect example of the city's stylish elegance and culinary sophistication, establishing a more significant urban presence year after year. Moreover, legendary chef Joël Robuchon brings his breathtaking cuisine to Four Seasons Hotel New York at L'Atelier de Joël Robuchon.

"This Côtes du Rhône la Redonne is a perfect example of the Rhone Valley with a light gold straw color. The Viognier brings elegance and finesse, as the Roussane is the backbone of the wine.
There are notes of peach and honey which surround notes of exotic flavors such as mango and dried apricots with nice acidity.
This is a wine to enjoy slightly chilled to help the aromas to develop."

Pairing: see the photo
Day Boat Scallop in the shell with seaweed and Cancale butter