Château St-Pierre d'Escarvail Côtes du Rhône Rigal 1957
This is a French red wine from the 1957 vintage made by the producer Franck et Jacques Rigal. The wine bears the designations "Cuvée Prestige" and "Cuvée Exceptionnelle". It is classified as Appellation Contrôlée with an alcohol content of 12% and is linked both to South-West France through the Cahors appellation and to the Rhône Valley. The wine was originally imported to Denmark by Svendborg Vinkompagni.
The Rhône Valley in south-eastern France is a historic wine region where wine has been grown since Roman times. Geographically the region falls into two parts: the northern part with steep slopes and the warmer southern part. Côtes du Rhône is an extensive regional appellation covering the whole valley and stretching across 171 communes in six departments, from Vienne in the north to Avignon in the south. The area received its official AOC status in 1937 and is today known as France's second-largest AOC.
Soil conditions in the appellation vary enormously, from granite in the northern parts to limestone, clay and rolled pebbles in the south. Production in the area is clearly dominated by red wine, which is traditionally based on the grape varieties Grenache, Syrah and Mourvèdre, often supplemented by Cinsault, Carignan and other permitted varieties.
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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