Discovering the Regions of Rhone: Chateau de la Selve & Olivier Richard

We had the pleasure of welcoming Olivier Richard from Chateau de la Selve to speak at our first tasting seminar. The theme for the evening was “The Regions of Rhone” and we featured 4 beautiful wines from his portfolio.

The vineyards at Chateau de la Selve are farmed in an organic and biodynamic culture. The vineyards are treated as interconnected, living organisms. The crops are planted and harvested using an astrological calendar and no chemical fertilizer, weed killer or insecticide is used. Very specific attention is paid to the balance of the soils, resulting in the production of wines with high delicacy and subtle complexity.

It was very refreshing to meet Olivier. The wines spoke volumes about his passion for the art of wine making, each with its own vivacious personality. I would love to visit the vineyard someday.

2010 Chateau de la Selve St. Regis Viognier
“The La Selve St. Regis is 100% Viognier. The color is a beautiful sunshine yellow and the aromas are so delightful. Peach, citrus, and a hint of mint move from the nose onto the palate leaving a clean, refreshing, delicate fruitiness. The limestone soil provides enough mineral tones to balance the fruit and add subtle complexity.”

2010 Chateau de la Selve L’Audacieuse Rose
“L' audacieuse rose by La Selve is a dynamic Southern Rhone blend of both Grenache and Syrah with some Cinsault and Viognier to add to its complex and vibrant flavor profile. High quality fruit and stylistic winemaking contribute to a blend that is mineral driven and food friendly!”

2006 Chateau de la Selve Beaulieu
“Cabernet, Grenache, Merlot, Cinsault blenc. Dark ruby/purple, color, Beaulieu has an expressive, nose of dark berries, spice and cassis. Long, with delicate tannins, and a graphite-tinged finish. This is an extremely versatile, food-friendly red. Great bistro wine!”

Chateau de la Selve Serre De Berty
“Maturing now, with dried sausage, mesquite and mulled spice notes taking over from the core of black cherry fruit. A smoky edge lingers on the finish. Syrah, Merlot, Grenache and Cinsault.”