The vines are located in the villages of Vacqueyras & Sarrians on soils of alluvial deposits and stony terraces. The climate is Mediterranean, with two dry seasons (summer and winter) and two rainy seasons (fall and spring). The Mistral wind sweeps and cleanses the vineyards.
Harvested the first half of September due to the warm ripening conditions, the grapes were destemmed and placed in temperature-controled vats. Fermentation, which lasted 3 weeks, was carefully monitored and limited to a maximum of 30°C to preserve fruit and freshness, followed by 12 months of ageing in tank.
« A step up over the 2017, the 2018 Vacqueyras Saint-Barthélémy is similarly deeply colored and has more medium-full bodied richness and depth as well as perfumed red and blue fruits, violets and sappy garrigue. It's a beautiful, rounded, seamless Vacqueyras that's going to shine on any dinner table. » Jeb Dunnuck, September 2019
Service & food pairing suggestions:
Serve at 13-15 °C - Enjoy it now and over the next 8 years.
It will pair nicely with roasted guinea fowl with olives and lamb stew.