In the glass
Aroma: black cherry, garrigue, violet, leather
Palate: blackcurrant, wild herbs, graphite, iron
Demeter-certified Les Baux red from Chateau Romanin below the ruins of a 13th-century Templar castle. Grenache-Syrah-Mourvedre-Cabernet blend; structured, herb-driven and cellar-worthy.
What it pairs with
-
Roast leg of lamb with rosemary
Firm tannin frames the lamb fat; garrigue notes echo the rosemary crust. -
Daube provencale
Slow-braised beef and orange peel find the wine's leather and iron register. -
Aged Comte cheese
Nutty alpine cheese sits with the wine's blackcurrant and graphite register.
History
Chateau Romanin sits below the ruins of a 13th-century Templar castle at Saint-Remy-de-Provence. The Grand Vin is the estate's flagship Les Baux red, biodynamic since the late 1980s and Demeter-certified, also a member of Biodyvin.
- 1988 — Chateau Romanin replanted and recast as a biodynamic estate
- 1990 — Estate becomes a founding member of Biodyvin
Facts
- Producer
- Chateau Romanin
- Grapes
- Grenache, Syrah, Mourvedre, Cabernet Sauvignon
- Classification
- Les Baux-de-Provence AOC
- Oak
- Aged in oak barrels (partially new) for 15 to 18 months
- ABV
- 14.0%
- Price
- EUR 28 to 42 at retail
- Drinking window
- 4-15 from vintage
- First vintage
- 1988
- Biodynamic
- Demeter Certified
- Organic
- ORGANIC CERTIFIED
Frequently asked about Chateau Romanin Grand Vin
What does Chateau Romanin Grand Vin taste like?
Black cherry, garrigue, violet and leather on the nose; blackcurrant, wild herbs, graphite and iron on the palate. Full-bodied with firm tannins and a long savoury finish.
When should I drink Chateau Romanin Grand Vin?
Drink between 4 and 15 years from vintage. The 18 months of oak ageing gives cellar potential; younger bottles benefit from 60 minutes of decanting.
What food pairs with Chateau Romanin Grand Vin?
Roast leg of lamb with rosemary is the canonical pairing. Daube provencale and aged Comte are equally strong matches.