Everything about Olivier Ravoire Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairings, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Olivier Ravoire History, Overview
The wine of Olivier Ravoire is relatively recent. The wines came about after Roger Ravoire created their negociant firm in 1987. Their negociant company was named Cellier Val Durance. The next step came about in 2004 when the son of Roger Ravoire joined the company, Olivier Ravoire. Once Olvier joined the company full time, they changed the name of the firm to Rovoir & Fils.
Ravoier & Fils produce a wide range of wines from not only the Chateauneuf du Pape appellation, but they also make wine in Gigondas, Vacqueyras, Violes and the Cotes du Rhone appellation in the southern Rhone Valley. In the Northern Rhone Valley, they produce and sell wines from Cote Rotie and Crozes Hermitage.
Olivier Ravoire Vineyards, Wines, Winemaking
In Chateauneuf du Pape, Olivier Ravoire produces a red Chateauneuf du Pape wine and 1 Chateauneuf du Pape Blanc.
Serving and Decanting Olivier Ravoire with Wine, Food Pairing Tips
Olivier Ravoire is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.Olivier Ravoire is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Olivier Ravoire is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Olivier Ravoire is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Olivier Ravoire Wine Tasting Notes
4 Vintages 4539 Views Sort by Vintage-Rating
|2015||Olivier Ravoire (Châteauneuf-du-Pape)|
With a nose of florals, kirsch and spice, the wine is medium bodied, soft and polished, with a peppery, fleshy, cherry note that kicks in with the finish. This should be charming on release. The wine was produced from blending 80% Grenache with 20% Syrah.
Aug 21, 2017points - Tasted 1284 Views
|2014||Olivier Ravoire (Châteauneuf-du-Pape)|
Medium bodied, fresh, soft and polished, with an elegant, charm and loads of sweet, ripe, peppery cherries, kirsch and strawberry that are already showing their character.
Jun 23, 2016points - Tasted 921 Views
|2012||Olivier Ravoire (Châteauneuf-du-Pape)|
Oak, licorice and waxy red fruits combine to produce a soft, easy drinking, medium bodied wine with a kirsch finish.
Sep 10, 2014points - Tasted 1350 Views
|2011||Olivier Ravoire (Châteauneuf-du-Pape)|
Medium bodied early drinking wine with an herbaceous, cherry center.
Aug 19, 2014points - Tasted 984 Views