Cornas

In the glass

What it pairs with

• Roast lamb with black olives
  Black olive aromatics in the wine find resonance with olive-stuffed lamb.
• Grilled beef rib with bone marrow
  The wine's density and mineral quality demands the richest cut of beef.
• Braised oxtail with gremolata
  Long-braised collagen-rich beef suits the wine's concentrated mineral tannins.

How to serve Cornas

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast lamb with black olives, Grilled beef rib with bone marrow, Braised oxtail with gremolata. Match the wine's structure to the dish's fat and salt.

History

Auguste Clape founded the domaine in 1955 when Cornas was an obscure appellation. His insistence on old vine Syrah, traditional winemaking, and late release helped define Cornas as a top-tier appellation.

1. 1955 — Auguste Clape founds the domaine in Cornas
2. 1990 — Pierre Clape joins his father; the domaine begins to gain international recognition
3. 2010 — Pierre-Marie Clape (3rd generation) takes over winemaking

Facts

Producer

Auguste Clape

Grapes

Syrah (100%)

Classification

Cornas AOC

Oak

18-24 months in old French oak foudres and casks

ABV

13.5%

Price

EUR 80-140 at retail

Drinking window

8-25 from vintage

First vintage

1955

Frequently asked about Cornas

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