2010 Domaine Olivier Hillaire Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2010
Domaine Olivier Hillaire (Châteauneuf-du-Pape)
This relatively new producer began making wine in about 2004. With fresh black cherries, earth, fresh herbs, leather and kirsch, the wine gets your attention. Full bodied, rich and lush, the wine finishes with ripe, jammy black raspberries. 1,897 Views Tasted Mar 21, 2012 |
When to Drink Domaine Olivier Hillaire, Anticipated Maturity, Decanting Time
Domaine Olivier Hillaire 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.
Domaine Olivier Hillaire is usually better with 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-14 years after the vintage.
Serving Domaine Olivier Hillaire with Wine, Food Pairing Tips
Domaine Olivier Hillaire is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Olivier Hillaire is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled meats, barbecue and cassoulet. Domaine Olivier Hillaire is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.
The white wine of Domaine Olivier Hillaire is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.