VISIT THE DOMAIN THIS SUMMER
When you vacation in the South of France this Summer, be sure to stop and visit our winery and vineyards in Cornas! Take a tour through the vines on the steep hills of Cornas, and enjoy spectacular panoramic views of the Rhône Valley and the Alps, then return with us to our tasting room at the foot of the hills to enjoy a range of our delicious wines.
If you wish to contact us : email@example.com or call us at +33 4 75 84 17 10.
BETWEEN THE VINES
In order to preserve the flora and fauna of Cornas, we decided many years ago to do our very best to work in harmony with nature. In certain vineyard plots which allow us to work the soil (because they are not too steep and therefore prone to erosion) we use horsepower!
In the photo, Christian guides Gamine by voice through our Terres Brulées vineyards, as they turn the surface of the soil without disrupting the organic cycle. This allows us to remove the grass which competes with the grapevines for water and minerals, and to do so without the use of herbicides. In addition, the weight of the horse is well below that of a tractor which compresses the soil, and which could not access the steep slopes of Cornas anyway. And of course Gamine uses renewable energy – she eats only the grass!
SEEN ON THE BLVD CROISETTE IN CANNES
Our Pins Couchés Rosé made a showing on the Boulevard Croisette at a charity event organized by the Brazil Foundation at the Cannes Film Festival. The well-known musician Daniel Jobim, Mr. Omar Amanat, and top model Ariel Meredith enjoyed sipping the wine, admiring its pale rose-petal color in the perfect environment: under the Mediterranean sunset!
Other accolades for our rosé include:
“Top 10 rosés under $15” from Food & Wine Magazine
Ray Isle recommended it as the “perfect date wine” on the Today Show! Watch the videohere.
This summer, enjoy our Condrieu Amour de Dieu 2011 on the terrace of Le Petit Nice, savouring the soup Anse de Maldormé style.
Book at : +33 (0)4 91 592 592
Whitefish Soup « Anse de Maldormé » Style
Serves 2 people
10g/.35oz (1 bag) of herbs for the broth (fennel, marjoram, mace)
150g/5.25oz mussel juice (see below)
350g/12.35oz fish stock
1 dozen mussels
Two 100g/3.5oz filets of whitefish (burbot, bream or wolf fish)
2T high-quality olive oil such as Passédat
200g/7oz vegetables of the season (such as small peas, fava beans, cucumber, turnip, zucchini, carrots, mushrooms, etc.)
Steam open and set aside a dozen mussels, Combine the mussel juice with the fish stock in a stockpot. Bring to a boil and remove from the heat. Add the bag of herbs and infuse for 20 minutes. Season with salt and pepper and set aside.
Blanch the green vegetables and chill or sauté mushrooms, depending on the season. Poach the filets in half the broth, covered, for 7 minutes. Remove them from the broth after cooking, and set them on plate on a wire rack in a corner of an unheated oven, to keep them warm but avoid overcooking while you prepare the garnish.
In the same broth, add the mussels and vegetables and heat for 2 minutes.
In a saucepan, emulsify the other half of the broth with the olive oil. Season with salt and pepper to taste.
In a broad, low soup bowl, put vegetables and half the mussels. Place the whitefish on top, and decorate with the rest of the vegetables. Then drizzle the emulsion over all.
Prior to serving, arrange a few fresh herbs beautifully on top (dill, fennel, tarragon, chervil, depending on the season).
A GOLD MEDAL FOR OUR 2008 TERRES BRULEES FROM CORNAS
Our 2008 Les Terres Brûlées, a blend of parcels from the best terroirs of Cornas, received gold medal honors at the International Wine Challenge, held at the London Wine Fair. This is the second year in a row for this splendid cuvee; last year the 2007 vintage took home the gold, too!
Did you know ?
Jean-Luc Colombo doesn’t just love his vines! He also loves his two golden retrievers Corton and Fitou, his three cats, his daughter Laure, and his wife Anne, but what he likes above all these are his chickens! Today the Colombo family has 25 hens and two roosters! They provide about two dozen eggs daily, to share between the teams in the cellar and vineyards. Here are a few recipes concocted by our staff to make use of this bounty.
Each one has his specialty :
Manu, Winery Master, presents his Egg Casserole with Roquefort:
Break up 100g/3.5oz of Roquefort cheese with a fork, and put half into 4 pre-buttered ramekins. Break an egg into each one, then bake in a water bath for 5 minutes at 180⁰C/350⁰F. In a saucepan, add the rest of the Roquefort to 15cl/5oz of fresh cream, add some fresh pepper, and bring to a boil. Remove the eggs from the oven, pour the sauce into the ramekins, add some chopped chives and return to the oven for 2 minutes. Enjoy with hot bread and a 2008 Terres Brûlées!
Julien, Laboratory Analyst at our Oenological Center, offers his Omelette with Curry:
Beat 4 eggs in a large bowl, add a little freshly ground pepper and a tablespoon of curry powder. Put a little oil in a frying pan, add the beaten eggs and mix gently. Remove as soon as the eggs begin to set, fold and serve immediately with a few rocket leaves (arugula) and a glass of chilled La Redonne, which provides a beautiful harmony between the aromatic Viognier and the curry spices.
Cyril, Vineyard Manager, shares his Cherry Clafouti:
In a large bowl, mix 120g/one-half cup of flour, 2 whole eggs plus one extra yolk, 80g/one-third cup of cane sugar, 30g/2 tablespoons of butter, 20dl/8.4 cups of milk, and a spoonful of cherry brandy, preferably from the Fougerolles region. Place pitted cherries into a slightly greased pan and pour the mixture to make the clafouti about 2-3cm/1 inch thick. Sprinkle with sugar and allow to cook for 30 minutes in an oven preheated to 180⁰C/350⁰F. Enjoy with a bottle of slightly chilled 2010 Collines de Laure Syrah.