Vineyards and winemaking
Clape’s Cornas comes entirely from Syrah grown on the appellation’s steep, hand-worked granite terraces. Old vines across several lieux-dits are blended to express Cornas as a whole, with sun-warmed slopes building concentration and the Mistral and granitic ground preserving freshness, pepper and stony definition.
The 2010 fruit was harvested by hand and fermented traditionally in open wooden vats, with whole bunches playing an important role in the house style. The wine matured for roughly 22 months in large, old oak foudres, avoiding new-oak flavour and allowing Syrah, granite and vintage to remain at the centre.
Tasting notes
Appearance
Dense inky garnet with a dark purple core.
Nose
Blackberry, blueberry and cassis are layered with violet, liquorice and black olive. Charcoal, smoked bacon and crushed granite give the bouquet the wild, savoury intensity of great Cornas.
Palate
Full-bodied and seamless, with concentrated dark fruit wrapped in firm, finely grained tannins. Graphite, scorched earth and pepper build through the palate, while vibrant acidity carries an exceptionally long mineral finish.
Food pairing
Serve with roast saddle of venison, lamb shoulder with rosemary, slow-braised ox cheek, or a wild-mushroom and black-lentil pie. Aged Comté will match its depth without muting the granite edge.
Background story
Auguste Clape established the domaine in 1949 and became a defining figure in Cornas, championing traditional whole-bunch fermentation, old foudres and blends assembled from the appellation’s granite slopes. The family’s restrained cellar work has made the domaine a benchmark for Northern Rhône Syrah.
Robert Parker awarded the 2010 99+ points, describing it as one of Clape’s most concentrated vintages. It remains powerful but is entering maturity; stand upright, decant carefully for sediment and give it measured air. Serve at around 16–18°C.
