Wines Côtes du Rhône Bouchard Aîné & Fils - 2013

Viniou Reviews

Bouchard Aîné & Fils Côtes-du-Rhône 2013 is a classic southern Rhône blend that highlights the expressive character of the region's traditional grape varieties, typically dominated by Grenache alongside Syrah and a hint of Mourvèdre. The 2013 vintage saw moderate weather conditions that favored a balanced ripening period, resulting in a wine with bright fruit aromas and silky tannins. Vinification usually involves gentle extraction to preserve freshness and varietal purity, with aging primarily in stainless steel or neutral oak to maintain the integrity of the fruit. The robe is deep ruby, offering enticing aromas of dark berries, garrigue herbs, black pepper, and subtle spice. On the palate, expect a medium-bodied structure, lively acidity, and flavors of ripe red cherries, plum, and hints of licorice, all leading to an elegant, persistent finish.

The Rhône Valley, particularly the Côtes-du-Rhône appellation, is renowned for its sun-drenched vineyards stretching along the riverbanks. The terroir is defined by its diverse soils—ranging from rocky galets roulés to sandy and clay-limestone plots—which contribute to the complexity and versatile character of the wines. The Mediterranean climate, marked by hot summers and cooling Mistral winds, ensures full grape maturation while retaining vibrancy. The region boasts a storied history that dates back to Roman times, with viticulture deeply rooted in tradition and a commitment to expressing the nuances of each vintage.

For food pairings, the supple tannins and lively fruit of this Côtes-du-Rhône make it highly versatile. It will shine alongside Provençal classics such as ratatouille, lamb shoulder with thyme and garlic, or a daube de boeuf. It's equally well-suited to grilled sausages, roasted poultry, or even a simple charcuterie platter with hard cheeses. For a more rustic experience, a plate of tapenade-studded baguette or olive-studded roast chicken will highlight the wine's herbal and spicy undertones.

Serve this wine slightly below room temperature, ideally at 15-17°C, to best appreciate its aromatic complexity and supple structure. Decanting for 30 minutes can enhance its expressive nose and polished palate. Enjoy now or cellar for another 2-3 years to explore additional tertiary notes.