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Domaine du Clos des Fees Vieilles Vignes Rouge Cotes du Roussillon-Villages 2004

Domaine du Clos des Fees Vieilles Vignes Rouge Cotes du Roussillon-Villages 2004

£106.00 per magnum

In Bond, excludes duty and VAT · 1x150cl

3 magnums available

From one of our suppliers. Usually ready 6 to 8 weeks after your order is confirmed.

Critic scores 91 Wine AdvocateDavid Schildknecht, 2007 Read the notes ↓Scores supplied through Liv-ex
Format
Quantity

One magnum of Domaine du Clos des Fees Vieilles Vignes Rouge Cotes du Roussillon-Villages 2004, offered In Bond from one of our suppliers, usually ready 6 to 8 weeks after your order is confirmed. Price per magnum, In Bond UK.

Duty and VAT are payable only if you later withdraw the wine from bond. Transfers between bonded accounts are arranged by our team after purchase.

Pricing

Price per magnum £106.00 In Bond, excludes duty and VAT

3 available, 1x150cl

Offered in bond. Duty and VAT are not included and become payable only if the wine is withdrawn from bond. Transfers between bonded accounts are arranged by our team after purchase.

This wine comes from one of our suppliers and is usually ready 6 to 8 weeks after your order is confirmed.

Offered subject to availability. We confirm every wine with the supplier before your order is finalised, and contact you the same working day if anything has changed.

Questions about this wine? Speak to our team

Format
1x150cl
Vintage
2004
Producer
Domaine du Clos des Fees
Origin
Languedoc & Roussillon, France
Type
Red
Duty status
In Bond
Availability
From our supplier, 6 to 8 weeks

More wines from Domaine du Clos des Fees

What the critics say

91 WAWine Advocate, David Schildknecht, 31-10-2007

Bizeul’s 2004 Cotes du Roussillon Villages Vieilles Vignes – combining Carignan, Syrah, Grenache, Mourvedre, and the obscure, indigenous Lladoner Pelot, and like his “Sorcieres” issuing from diverse terroirs of Vingrau and Tautavel – smells of black cherry preserves, creme de cassis, Szechuan pepper and resin. While this formidably-concentrated wine displays an almost sticky confectionary persistence and is strongly marked by the wood in which it is fermented and aged, it also tastes reminiscent of chalk dust, lead pencil or wet stone – in short, of what for lack of a better collective term one must call “minerals”. Mint, fennel, pepper, and bitter-sweet black fruits – along with the aforementioned oak and mineral-like residues – inform a palate-staining finish.

Scores supplied through Liv-ex

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