Côte Mer Collioure Rouge | Domaine de La Rectorie

Côte Mer Collioure Rouge | Domaine de La Rectorie

Sale price€27,00
Red
Languedoc (FR)
AOC Collioure Rouge
Syrah 50%, Grenache Noir 40%, Carignan 10%
Enjoy it within 8 years
14% ABV
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Production and refinement

Côté Mer Collioure Rouge is a blend of Syrah (50%), Grenache Noir (40%), and Carignan (10%), sourced from vineyards located in the Collioure AOC area in the French Roussillon, between Banyuls-sur-Mer and the Mediterranean Sea. The vines are planted on steep terraces that rise from sea level to around 400 meters in altitude, in a context of heroic viticulture where all work is carried out by hand.

The soils are mainly composed of schist, poor and highly draining metamorphic rocks that force the roots to grow deep, enhancing aromatic concentration, minerality, and aging potential. Harvest is entirely manual, with strict selection of the bunches directly in the vineyard.

After harvesting, the grapes are destemmed and gently crushed, followed by red winemaking with maceration on the skins lasting about 20 days, aimed at the gradual extraction of color, aromas, and tannic structure. Once fermentation is complete, the wine undergoes 12 months of aging in used 225-liter barriques and in large used casks ranging from 19 to 35 hectoliters. The decision to use only previously used oak prevents any pronounced oak influence, preserving the purity of the fruit, freshness, and the authentic expression of the schist soils of Collioure.

Organoleptic analysis

Visual exam

Intense and bright garnet red.

Olfactory examination

On the nose it shows notes of ripe red fruit, cherry, raspberry, and blackberry, accompanied by elegant hints of undergrowth, Mediterranean herbs, sweet spices, and licorice.

Tasting

On the palate it is soft and enveloping on the attack, supported by a pleasant freshness. The sip is balanced, with ripe and well-integrated tannins. The finish is long and persistent, with hints of red fruit, spices, and licorice.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Côte Mer Collioure Rouge | Domaine de La Rectorie ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: France

Region: Roussillon

Hectares of vineyards: 30

Domaine de la Rectorie

Domaine de la Rectorie is one of the most representative estates of the French Roussillon. Its origins date back to 1904, when the Parcé family began cultivating vineyards in Banyuls and Collioure. A central figure in the estate’s history was Thérèse Parcé, who, after the death of her husband Jean in 1913, led the Domaine for nearly half a century, preserving its viticultural heritage.

In 1984, Marc and Thierry Parcé carried out the first estate bottling, marking the beginning of the modern era of the winery. Today the estate is run by Thierry and Emmanuel Parcé, who continue to enhance a heritage of around 30 hectares of vineyards spread across numerous terraced parcels overlooking the Mediterranean Sea.

Domaine de la Rectorie

The production philosophy is based on respect for the land, old vines, and the historic grape varieties of Roussillon. Low yields, manual work, and sustainable vineyard management make it possible to produce wines that authentically express the character of schist soils and the Mediterranean climate.

The Domaine is today considered one of the leading interpreters of the heroic viticulture of Banyuls and Collioure, thanks to wines that combine depth, elegance, and a strong sense of territorial identity.

Region and territory

From white wines to reds, from the quantity of the past to the quality of the present and the future.

Languedoc-Roussillon

From white wines to reds, from the quantity of the past to the quality of the present and the future.

Languedoc-Roussillon

From white wines to reds, from the quantity of the past to the quality of the present and the future.

Languedoc-Roussillon

The Languedoc-Roussillon region is located in southern France and overlooks the Mediterranean Sea. It is one of the largest and most productive regions in all of France (accounting for over a third of the country's total wine production), with a production that in recent years has increasingly focused on quality.

The wine region, home to several AOCs (Appellation d’Origine Contrôlée), is divided into two distinct areas: Languedoc, further east, mostly flat, and Roussillon, further south near the Pyrenees.

The climate is Mediterranean and warm. In fact, on the southern coast of France, we find one of the most favorable microclimates for grape cultivation, although there are also some rather cool areas, such as the hills of Minervois and Limoux, where temperatures are lower due to slightly higher altitude.

The soils are mainly limestone, schist, and stony, forming the characteristic garrigues, a rocky landscape interspersed with lush Mediterranean scrubland. In these soils, Syrah and Carignan thrive and produce wines rich in structure, tannins, and salinity. In the plains, on the other hand, the soils are alluvial and fertile, mainly cultivating Grenache, Cinsault, and Muscat grapes, resulting in wines richer in alcohol.

The majority of the wine produced in the region belongs to the Vins de Pays category, but there are numerous oenological subzones, each producing wines with unique characteristics. Among these, the most productive are Corbières and Coteaux du Languedoc, where mainly red indigenous and international grape varieties are vinified.

Also interesting is the Limoux area, where excellent sparkling wines are produced: the Crémant and the Blanquette de Limoux with the traditional method, but also an excellent ancestral wine produced with the rural method.

The most characteristic wines of the region are the vins doux naturels, produced by fortifying the must through the addition of alcohol (a process called mutage).

Roussillon

Roussillon is one of the most fascinating and distinctive wine regions of southern France. Located at the extreme south of the country, between the Pyrenees and the Mediterranean Sea, it is a territory deeply marked by its Catalan history and culture, to the point of being considered a world apart from neighbouring Languedoc.

The vineyard landscape is rugged and spectacular, made up of valleys, hills, and terraces overlooking the sea. The climate is typically Mediterranean but more extreme than in other French regions: rainfall is scarce, winds are constant, and solar radiation is among the highest in France. In these conditions, the vine is forced to develop deep root systems and naturally limit its yield, producing grapes that are highly concentrated and full of character.

Roussillon features an extraordinary diversity of soils. The most emblematic are schists, but granite, red marl, gneiss, and limestone soils are also found. This diversity contributes to wines with a strong territorial identity, often marked by pronounced minerality, great aromatic intensity, and remarkable aging potential.

Historically, Roussillon is the birthplace of the famous Vins Doux Naturels, fortified sweet wines obtained through the ancient mutage technique. Appellations such as Banyuls, Maury, and Rivesaltes have made the region world-renowned. Alongside these historic productions, the territory also offers great dry wines: deep, structured reds, often based on Grenache, Syrah, Mourvèdre, and Carignan, as well as intense, saline whites that express the proximity of the sea.

Although it shares sun and southern winds with Languedoc, Roussillon has a completely different identity. While Languedoc has undergone significant oenological renewal in recent decades, seeking a balance between tradition and modernity, Roussillon retains a more authentic and Mediterranean personality, strongly influenced by neighbouring Catalonia. Here, concentration, aromatic richness, and even oxidative nuances are not flaws, but true expressions of the land.

The wines of Roussillon tell the story of a borderland—harsh yet luminous—where vines grow under often difficult conditions and where every bottle reflects the power of sun, wind, and rock that define this extraordinary corner of the Mediterranean.
One of the most fascinating and distinctive wine regions of southern France.

Recommended pairings and dishes

Matching by concordance

Notes of ripe red fruit, undergrowth, spices, and licorice find aromatic continuity in mushroom-based dishes, game, and slow-cooked meats. The structure of the wine harmonizes with dishes of similar gustatory intensity, while its Mediterranean nuances recall ingredients typical of the cuisine of southern France and the coastal areas of the Mediterranean.

Matching by contrast

The freshness and mineral character typical of schist soils effectively balance the succulence and richness of roasted meats, game, and hearty preparations. The tannins, present yet well integrated, help cleanse the palate of proteins and fats, making the wine particularly suitable for red meats and aged cheeses. The good acidity also contributes to balancing the natural sweetness of shellfish and grilled fish.

It pairs well with

Grilled and plancha-cooked fish; seared bluefin tuna; swordfish; grilled shellfish; mushroom-based dishes; porcini risottos; roasted red meats; oven-baked lamb; duck; game; stewed wild boar; aged cheeses; matured pecorino; spiced Mediterranean cuisine.

Matching by concordance

Notes of ripe red fruit, undergrowth, spices, and licorice find aromatic continuity in mushroom-based dishes, game, and slow-cooked meats. The structure of the wine harmonizes with dishes of similar gustatory intensity, while its Mediterranean nuances recall ingredients typical of the cuisine of southern France and the coastal areas of the Mediterranean.

Matching by contrast

The freshness and mineral character typical of schist soils effectively balance the succulence and richness of roasted meats, game, and hearty preparations. The tannins, present yet well integrated, help cleanse the palate of proteins and fats, making the wine particularly suitable for red meats and aged cheeses. The good acidity also contributes to balancing the natural sweetness of shellfish and grilled fish.

It pairs well with

Grilled and plancha-cooked fish; seared bluefin tuna; swordfish; grilled shellfish; mushroom-based dishes; porcini risottos; roasted red meats; oven-baked lamb; duck; game; stewed wild boar; aged cheeses; matured pecorino; spiced Mediterranean cuisine.

Fried Mushrooms

Fried mushrooms are a dish as simple as it is appetizing, perfect to serve in autumn as a tasty appetizer or substantial side dish: fragrant, flavorful, and very pleasant.

Lamb with Truffle

Lamb with truffle is a simple yet flavorful main course, intensely aromatic and with a long-lasting taste. A truly satisfying dish.

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