Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.Bright ruby with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.The wine is drinking well right now and can be kept for another 10 years.SituationSpreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.Terroir On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.In the vineyardThe vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can't make great wine without great grapes.The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments , to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving bio ersity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.WinemakingWe make two red wines at the estate. Terroir wines shaped by the two classic Ctes du Rhne varieties: Grenache and Syrah. We don't follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage's particular characteristics. We don't go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine's structure and colour. The wine doesn't come into any contact with wood during ageing. This way the characteristics of our terroir can fully expressServe with a meal especially red meat, game and cheese. Review: Smoky bacon, bay leaf and olive brine. This is very fine for a whole-bunch , with lovely tannic finesse and texture. Powerful, tannic and cleansing, yet compact, with driving acidity, a dry, savoury finish and perfect balance. A good vintage, for what is a reliably good-value southern Rhne pick. Vineyards in conversion to organic fruit is whole-bunch fermented.- Matt WALLSb- Decanter (October 1st 2024), 94 :000000