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Domaine Richaud

Domaine Richaud, Cairanne Blanc. 2019 (Case) Domaine Richaud, Cairanne Blanc. 2019 (Case)
Per Bottle: £27.17
Available to order
A bright yellow in the glass. The nose is rich and aromatic with notes of white peach, honeysuckle and subtle ginger spices. On the palate, the flavours are concentrated giving excellent texture to the wine. The expressive fruit flavours are perfectly balanced with zesty acidity and freshness on the finish.
Domaine Richaud, Cairanne, 2018 (Case) Domaine Richaud, Cairanne, 2018 (Case)
Per Bottle: £27.17
Available to order
The nose is full of fresh, red fruit aromas. The palate displays the full fruitiness of the Grenache and the wilder, spicy characters of the Mourv�dre. It is a rich, full-bodied wine with well-structured, supple tannins and a long, alluring finish.
Domaine Richaud, Cairanne, 2019  (Case) Domaine Richaud, Cairanne, 2019 (Case)
Per Bottle: £28.33
Available to order
The nose is full of fresh, red fruit aromas. The palate displays the full fruitiness of the Grenache and the wilder, spicy characters of the Mourv�dre. It is a rich, full-bodied wine with well-structured, supple tannins and a long, alluring finish.
Domaine Richaud, Rasteau, 2017 (Case) Domaine Richaud, Rasteau, 2017 (Case)
Per Bottle: £27.00
Available to order
A deep ruby colour in the glass, this wine has aromatics of redcurrants and raspberries with a touch of tobacco. Rich and silky with mellow tannins, the palate is full of red fruit flavours and notes of cacao and toasted brioche.
Domaine Richaud, Terre de Galets Cotes du Rhone, 2019 (Case Domaine Richaud, Terre de Galets Cotes du Rhone, 2019 (Case
Per Bottle: £23.50
Available to order
Domaine Richaud, situated in the heart of Cairanne, has a reputation for producing some of the finest wines of the Southern Rh�ne, characterised by bright fruit, superb balance and great drinkability. Marcel Richaud is the fifth generation of his family to make wine. Stylistically, he sees himself as having more in common with Burgundy's C�te d'Or than with what he describes as �the over-extracted…

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