L' Aventure Côte à Côte 2018
Paso Robles
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Seriously rich blend of Grenache, Syrah and Mourvèdre made by French winemaker Stephan Asseo at his iconic, solar-powered winery. Wine Advocate called it, “stunning”. Aged in new oak, it offers rich, chocolaty black fruit with notes of sweet tobacco.
£75.00 per bottle£100.00
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Wine Details
- Red - Medium to Full Bodied
- Fine wine
United States- Deep Crimson
- Grenache-based blend
- 12 Units
- 16% ABV
- 750 ml
- 31 December 2034
Flavour Profile
Tasting notes
Velvety, with chewy tannins supporting intense black fruit,freshness
Allergy information
Contains Sulphites
The Story Behind the Bottle
L’Aventure, a name that reflects the French heritage and sense of discovery of this winery and its luscious, 94-pt red. It was created by Bordeaux's Stephan Asseo. A rulebreaker by nature, it was only a matter of time before he broke free of the appellation restrictions of his native France and looked further afield. After travelling to South Africa, Lebanon and Argentina his quest finally took him to Paso Robles in California. Here he found winemaking paradise and launched L’Aventure in 1996. Stephan loves to experiment, in this wine using new oak, seasoned barrels, concrete and amphorae, the latter lending a pure fruit quality to balance the spice notes. “More and more, I love amphorae,” he says. A big spicy red, ideal with lamb shanks.
L’Aventure, a name that reflects the French heritage and sense of discovery of this winery and its luscious, 94-pt red. It was created by Bordeaux's Stephan Asseo. A rulebreaker by nature, it was only a matter of time before he broke free of the appellation restrictions of his native France and looked further afield. After travelling to South Africa, Lebanon and Argentina his quest finally took him to Paso Robles in California. Here he found winemaking paradise and launched L’Aventure in 1996. Stephan loves to experiment, in this wine using new oak, seasoned barrels, concrete and amphorae, the latter lending a pure fruit quality to balance the spice notes. “More and more, I love amphorae,” he says. A big spicy red, ideal with lamb shanks.
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