Pierre Amadieu
Rhone Valley, France. The terroir of Vacqueyras is situated on the Southern part of the Dentelles de Montmirail. Grenache and Syrah bunches chosen to produce this cuvée are selected on alluvium and gravely terraces where the typicity offers a lot of character combined with a fruity style. The final cuvée is a perfect combination of a fruity and a robust wine. The full bodied wine is aged 9 months in barrels (50% in new oak) whereas the fruity one is kept in big oak casks to soften the tannins. The combination of both characters is very subtle: soft oaky taste and fruity scents. Fragrances of small red fruits develop in mouth a wide palate of spicy and peppery notes. The pleasant taste of this "cru" will enhance the flavours of a leg of lamb with sage or cheeses... Drink at room temperature while young or within the next 5 years.
History
For years Vacqueyras has the soil to make good wine: the vineyard, since 1930 was producing Controlled Appellation Côtes du Rhône, in 1967 wines became Côtes du Rhône Villages. In 1990, after a 6 years survey of the French Institute for Controlled Appellation concerning the grapes grown, the reputation, the quality of wines, Vacqueyras was allowed to produce Cru wines. Strange destiny for this village where famous names like Frédéric Mistral or Sarah Bernardt used to drink a glass of water.
The controlled appellation
The maximum yield allowed is 35 Hl/Ha for the whole vineyard which is 1300 Ha large. Red, Rosé and white (very low production) can be produced on the Appellation. The main grapes cultivated is Grenache (50% minimum), Syrah and Mourvèdre (5%) and other traditional grapes of the region except Carignan.
The soil
Taking advantage of the Mediterranean climate, the vineyard is composed of terraces along the " Dentelles de Montmirail ". Soils are sandy, stony and become clay-like in the southern part.
Vines are harvested manually towards the end of September. The grapes are pressed and vinified partly in one year-old barrels and partly in new oak barrels, then aged on fine lees for 10 months.
Tasting Notes
Light, spicy, crisp, white fleshed fruit, honey and citrus. Clean lines, good length. Carries some spicy oak, but it works well enough. I liked it best quite chilled, but it showed a different side when served cool-ish, not least a more fleshy and viscous texture. Versatile wine. Easy to enjoy.
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