Betz Family Besoleil - 2012 (750ml)
Betz Family Besoleil - 2012 (750ml)
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Product Review
Faintly smoky black tea, resinous green herbs, sweaty salinity and animal allusions as well as an intriguing fish oil note mingle with strawberry jam in the nose of Betz’s 2009 Besoleil. This blend of Grenache with 14% Syrah, 10% Mourvedre, and 9% Cinsault is sappy and plush though less vibrant than the corresponding 2010. A berry seed-like bitterness serves for invigoration and the herbal and animal dimensions ad umbrated in the nose collaborate for a fascinating degree of complexity in a lasting finish.
Grenache has claims to have originated in Spain and Sardinia where it is known as Garnacha and Cannonau respectively. No matter where it originated this sun-loving grape has spread with great popularity across the world. The grape’s compatibility with regions that offer long sunny summers ensures a high build up of sugars and conversely low acidity. This and its soft tannin make it a great blending grape with firmer, more structured varieties such as Syrah and Mourvedre to form the trio blend often called GSM. Grenache is frequently grown alongside its blending partners in the esteemed regions of Chateauneuf-du-Pape in the Rhone valley and accross South Australia. Unlike a lot of other varieties Grenache needs relatively little attention and is quite happy to be left on poor, unirrigated soils. Because of this hearty nature, pockets of old, neglected, but still productive vines have been found around the world. With enough pruning, these old vines yield small amounts of intense fruit with spectacular results in varietal wines. Depending on where it is grown and how it is handled Grenache can vary from earthy and peppery to jammy red and black fruit with sweet spice qualities. It is also the key constituent (at least 50%) in the wines of Banyuls, one of France’s finest Vins Doux Naturels appellations.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.