The Vacqueyras is renowned for its great finesse. The nose is powerful and complex, combining aromas of very ripe red fruits, floral notes, fragrances of garrigue, as well as a tip of aromas of roasting.
In the mouth, the attack is ample, the sweetness of the fruit flatters the palate the tannins are melted. In the middle of the mouth the mourvèdre brings a tense and typed structure. The finish is very mineral, and we find all these perfumes of garrigue, which are prolonged with delicacy.
Winemaking and Breeding:
Vinification follows traditional principles of the Rhone valley. The vatures last between 27 and 35 days. The grapes are harvested in three stages, an earlier one, fermentation of Syrah alone, a second of Grenache, then a late one, cofermentation of Grenache and Mourvèdre. The three cuvées are assembled after 6 months. The breeding takes place in oak tanks of 50 hl in order to lightly wood, but especially to refine the tannins and in concrete tanks to preserve the fruit.