Côtes du Rhône Antonin Bourgeois 1966
The Côtes du Rhône Antonin Bourgeois from the 1966 vintage is an Appellation Contrôlée wine produced by the historic Maison Antonin Bourgeois. Founded in 1779, the house designated this release as a "Grand Vin" and a special selection, which was bottled directly in their own cellars.
The wine originates from the Rhône Valley in southeastern France, a region with a viticultural history dating back to Roman times. The valley is geographically divided into two distinct sections: the northern part, characterized by steep slopes where Syrah is prominently grown in areas like Côte-Rôtie and Hermitage, and the warmer southern sector, known for Grenache-based blends culminating in Châteauneuf-du-Pape.
As a Côtes du Rhône, this wine belongs to France's second-largest AOC, a status the area achieved in 1937. This expansive regional appellation covers the entire Rhône Valley, spanning 171 municipalities across six departments from Vienne in the north to Avignon in the south. The terroir is highly diverse, featuring soils that range from northern granite to southern limestone, clay, and pebble gravel. While the appellation produces white and rosé wines from varieties such as Grenache Blanc, Clairette, and Viognier, it is predominantly focused on red wines based on Grenache, Syrah, and Mourvèdre, often supplemented by Cinsault and Carignan.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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