Patrick Lesec Richette Côtes du Rhône GSM 2016 – Magnum
- Textured, savoury
- Côtes du Rhône
2016 was a formidable vintage in the Southern Rhône, producing standout wines up and down the price spectrum. It’s all about bang for your buck here, with explosively powerful black cherries and blackberries making for an excitingly vibrant experience. It’s intensely concentrated, even for a humble Côtes du Rhône, and perfect for pouring out generously around a tableful of friends and family. Lucky it’s a magnum then. You’ll want plenty of this on hand.
“Delicious, inexpensive wines like the 2016 Cotes du Rhone Cuvee Richette show just how great the 2016 vintage is in the Southern Rhône. A blend of 75% Grenache and 25% Syrah aged in tank, this is a knockout value, bursting with vibrant black cherry and blackberry fruit, possessing ample weight and richness and finishing with silky elegance.”
Full price $70.00 from the producer.
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- Côtes du Rhône
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 75% Grenache, 25% Syrah
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.