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Elyse Wine le Corbeau 2004

Winemaker's Notes:

Le Corbeau (“The Raven”) is predominately Grenache, made in the style of the seductive and expressive wines of the Chateauneuf du Pape region of the Rhone Valley. This saturated ruby-colored wine has alluring aromas of lavender, smoky bacon fat, wild game, maple, black pepper, earth and caramel along with hints of dried raspberries and orange peel. On the palate, it has a smooth entry that leads to a broad mouthfeel with flavors of crème de cassis, blueberries, citrus rind, tobacco, blackberry preserves and intriguing notes of roasted Provençal herbs. This is a “thinkers wine”, very complex from start to finish (note: if you don’t feel like thinking you still will enjoy!) The 2005 Le Corbeau will age beautifully for the next 7-10 years and pairs nicely with duck, lamb, venison, wild mushrooms, cassoulet and stews.

Winery: Elyse
Color: Red
Varietal: Charbono
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3.13 5 0.5
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Member Reviews for Elyse Wine le Corbeau

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Snooth User: mikesnow
20760758
4.00 5
08/04/2009

Opens up well. Think light-ish berries and pepper. Sharper on the tongue when first opened. Give this one 2 hours to breath and you will be amazed at its smooth complexity.


Snooth User: John Andrews
361063,448
3.00 5
06/19/2008

Three glasses



Le Corbeau (“The Raven”) is predominately Grenache, made in the style of the seductive and expressive wines of the Chateauneuf du Pape region of the Rhone Valley. This saturated ruby-colored wine has alluring aromas of lavender, smoky bacon fat, wild game, maple, black pepper, earth and caramel along with hints of dried raspberries and orange peel. On the palate, it has a smooth entry that leads to a broad mouthfeel with flavors of crème de cassis, blueberries, citrus rind, tobacco, blackberry preserves and intriguing notes of roasted Provençal herbs. This is a “thinkers wine”, very complex from start to finish (note: if you don’t feel like thinking you still will enjoy!) The 2005 Le Corbeau will age beautifully for the next 7-10 years and pairs nicely with duck, lamb, venison, wild mushrooms, cassoulet and stews.

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