Bosquet du Sanglier Côtes-du-Rhône 2009

Bosquet du Sanglier Côtes-du-Rhône 2009

Wine Club featured in Premier Series - 2 Reds

Country:

France

Wine vintage:

2009

Grape varietals:

Grenache

Shipping Costs & Discount Info
Pure, natural, and easy to drink, the 2009 certified organic Bosquet du Sanglier Côtes-du-Rhône really knows how to please a crowd. Medium-bodied and as natural tasting as any wine we have ever had the pleasure to drink, the captivating, downright huggable 2009 Bosquet du Sanglier Côtes-du-Rhône offers up a brilliant robe, a fragrant nose, and plenty of flavor and mouth feel in the guise of violets, velvety black fruits, subtle spice, and a long, lingering finish. From the moment we poured this delicious Côtes-du-Rhône, we knew we had hit the jackpot. Yet, after several hours open, it was even more enthralling; it took on weight and became almost entrancing, even after tasting several bigger boned wines from neighboring Gigondas and Châteauneuf-du-Pape. What more could one want from Côtes-du-Rhône? We suggest serving the lovely 2009 Bosquet du Sanglier at cool room temperature (60°-65° F). Allow the wine at least 15-20 minutes of aeration to get the biggest bang for your buck.
Béatrice Bouche is indeed known as one of the finest country cooks in the Côtes-du-Rhône. And good old-fashioned country cooking (or down home fare as some of us are apt to say) provides the perfect, unpretentious accompaniment to the 2009 Bosquet du Sanglier Côtes-du-Rhône or any Bouche wine for that matter. Consequently, one of our all time favorite foods with Côtes-du-Rhône remains pizza, but not just any ordinary pizza. Perhaps, the best-kept secret of Provence is this: Provence, rather than Italy, bears the distinction of being the ancestral home of pizza. Meanwhile, the region’s second best secret is just how good Provencal pizzas are. The Provencal versions of the world’s most popular food are what we commonly refer to as gourmet pizza. Consequently, some of our favorite accompaniments are perennially a three-cheese and black olive pizza; a chicken and mushroom pizza, with red onion, peppers, and Provencal herbs; and any number of vegetable pizzas with eggplant, zucchini, or artichoke. Light meats, pasta and almost anything served with fresh tomato sauce, including fish, also provide savory pairings in the company of the natural, easy to drink 2009 Bosquet du Sanglier. However, with that said, this magical wine from the outstanding 2009 vintage needs nothing but a glass as its calling card, so enjoy!
Bosquet du Sanglier is the domaine of Jean-Claude and Béatrice Bouche, a formidable husband and wife team who also own Domaine du Vieux Chêne. Bosquet du Sanglier comprises a true family affair. The Bouches’ quintessential Provencal estate is located in the tiny village of Camaret. Intriguingly, Camaret lies at the heart and soul of the Vaucluse, Provence’s most beloved core. In fact, the great early 20th century French writer Marcel Pagnol set Camaret as the home of Jean and Florette, two of his more famous Provencal characters, from the novel and subsequent film Jean de Florette. The Bouches began making wine together in 1978, and over the years they have emerged as leaders in the production of pure, naturally made Côtes-du-Rhône wines. For nearly two decades, Jean-Claude and Béatrice Bouche have been certified organic producers of Côtes-du-Rhône, which means no chemical herbicides, pesticides, or fertilizers are ever used at their estate. In addition, the use of sulfites is strictly limited. The result is an enviable selection of individual Côtes-du-Rhône cuvees that highlight the appellation’s two most important red varietals: Grenache and Syrah. Bosquet du Sanglier hails from 100% old vine Grenache, while some the estate’s other cuvees are blends of Grenache and Syrah or are bottled with Syrah alone. Merlot and Vin de Pays are also fashioned here, and in recent years Bosquet du Sanglier has begun producing a very fleshy, natural tasting Viognier, too, which makes us wonder if this energetic couple ever has time to sleep, especially since harvesting and nearly every thing else at this property is done the old-fashioned way – by hand. Furthermore, Madame Bouche is reputed to be one of the region’s outstanding Provencal cooks. Vive la Différence et Vive la France!
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