REVIEW: Domaine de la Solitude Côtes du Rhône 2007

November 6th, 2009 by Jeff

Domaine de la Solitude Côtes du Rhône 2007

Price:  ~$19


Stewed beef, blackberries and hazelnuts.


Full bodied, mouthwatering acidity but very well balanced. Tight knit bitter tannin and notes of dark chocolate, tobacco, bacon grease and a long herbal finish.


The bright fruit notes and spice are missing right now The fruit is buried beneath the structure.  All the elements are in place but need time to incorporate.  Drink late 2010-2015.  I have found this to be a common issue with the 2007’s just coming onto the market.  2007, by all reports, is a vintage for the ages in the Rhone Valley, but these baby’s need time to relax.  It’s like a football team with newly acquired pro-bowlers all over the field. You can see the promise and the talent but it usually takes half the season for them to learn to play together. Buy them and set them aside for a year. The patience will pay off big time.

The Som Rating: 8/10 Scarlett Johansson Heads

The Som Rating: 8/10 Scarlett Johansson Heads

2 Responses to “REVIEW: Domaine de la Solitude Côtes du Rhône 2007”

  1. Marco Says:

    Jeff you are so right about these wines.

    I wonder what you do to speed up the “opening up” process as I like to call it? Decant the wine? How many hours ahead of drinking?


  2. Jeff Kycek Says:

    Hi Marco.

    That’s a good question and one I get often. In my opinion it really depends on the wine. If I’m opening a recent vintaged $10 Malbec from Argentina I let it “open up” on the way to my mouth. If it’s slightly more mature, like a 4-5 year old California blend or Rioja Crianza I will pour some in my glass, give it a sniff and good swirl and let the glass and the bottle sit out for 15-20 minutes before I dig in. The only time I ever really decant is if I have something that I’m fairly possitive has thrown a pretty big sediment. This takes some planning and can be a little too anal retentive for some. If you don’t have a wine basket, a device that holds your bottle horizontally so that you dont disturb the sediment that has accumulated along the inside of the bottle, then it would be wise to set that bottle up-right at least 48 hours in advance of opening so the sediment will have a chance to settle back to the bottom of the bottle. Then you can decant properly and make fairly certain that your last couple of glasses of wine are not filled with bitter, black sand. Bovee and I did show a while back called To Decant or Not to Decant that shows the proper way to decant a wine and covers some of what we are talking about here. I’m sure you could find it in the WineGeek search bar if you are interested.

    Thanks for the question and have a great day.

    Jeff Kycek

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