Vacqueyras 2014

AOP Vacqueyras Red

Awards

15,5/20 Jancis Robinson
90-92 pts Vinous
89 pts Wine Advocate
04-mai Guide Hubert
**** John Livingstone Learmonth

Tasting

“…the 2014 Vacqueyras has lots of Provencal herbs, violets, pepper and sweet Grenache fruit in a medium-bodied, forward and balanced style that will be hard to resist on release. The winemaking is impeccable and it will be a solid value geared for near term drinking.” – Reviewed by Jeb Dunnuck, Robert Parker – Wine Advocate, 9th Nov. 2015

Food & wine pairings

Shoulder of lamb with garlic and herbes de Provence

Guinea fowl curry

Detailed information

Vintage

After a somewhat damp and wet winter, Spring was particularly dry and warm. The vegetative cycle took a leap forward, hinting at a potentially early harvest. Then Summer arrived with quite a lot of rain and cool temperatures, slowing down the ripening process. Finally, an Indian Summer set in around the end of August/beginning of September, allowing the maturities to progress while maintaining very good acidity.

Harvest on the estate commenced on the 15^th September.

Grape varieties

55% Grenache, 45% Syrah

Terroir

The vineyards are located both on the alluvial terrace called “Les Garrigues”, West of the village, littered with pebbles and stones of the Quaternary period, and the gentle slopes of gravel-covered marl and sandy loam of the Miocene period South and West of the village. These two terroirs favour a balanced growth of the vine and deliver a rich aromatic palate.

Winemaking

Crushing and destemming. Light pump-over during a pre-fermentation soak. Rack-and-return duing the fermentation process. 20 days of maceration. Separation of the free run and the press wine. Malolactic fermentation. 6 months of aging in tank for the Grenache and in barrel (mixed age level) for the Syrah.

Production: 10 573 bottles

Bottled at the estate 20^th May 2015

Alc. by vol.: 15%. Vegan Friendly.