Learn everything about Olivier Ravoire Chateauneuf du Pape with wine tasting notes, wine and food pairings, best vintages, a history of the property, information on the vineyards and winemaking. 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.
When to Drink Olivier Ravoire, Anticipated Maturity, Decanting Time
Olivier Ravoire can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. 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 usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 3-10 years after the vintage.
Serving 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.
Olivier Ravoire is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed, barbecue and grilled meat dishes, sausage and cassoulet. Olivier Ravoire is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, 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
6 Vintages 7,465 Views Sort by Vintage-Rating
|2017||Olivier Ravoire (Châteauneuf-du-Pape)|
Medium bodied, forward, soft and approachable, the wine is on the sweet, refined cherry side of the style range, with a hit of spice in the soft, kirsch oriented finish. This should be easy to like on release. The wine was produced from blending 80% Grenache with 10% Syrah and 10% Mourvedre.
903 Views Tasted Sep 24, 2019
|2015||Olivier Ravoire (Côte-Rôtie)|
With an interesting citrus note to the ripe, sensually textured red fruits, the wine is loaded with soft, juicy, ripe, spiced black raspberries, cherries and enough, chalky tannins to allow for aging and evolution.
1,014 Views Tasted Feb 11, 2019
|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.
1,749 Views Tasted Aug 21, 2017
|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.
1,098 Views Tasted Jun 23, 2016
|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.
1,577 Views Tasted Sep 10, 2014
|2011||Olivier Ravoire (Châteauneuf-du-Pape)|
Medium bodied early drinking wine with an herbaceous, cherry center.
1,124 Views Tasted Aug 19, 2014