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Vacqueyras 2007 (12x75cl)
HONORS :Rated 91-93 by Robert Parker (Wine Advocate #181, Feb 2009), BLEND : Grenache 60%, Syrah 30%, Mourvèdre 10%. Hand harvested with systematic eraflage . Average yields are under 35 hl per hectare. WINE MAKING: Our philosophy of wine making is generally the same: First of all we take a lot of care choosing the date of harvest, with daily analysis of grapes to avoid not perfectly ripe grapes, therefore no "green" defect in our wines. A first extraction of the tannins of dandruff takes place during a small week, in controlled temperature (around 10°C / 50°F), before fermentation, for silky and elegant tannins. Then the second extraction, with presence of alcohol, lasts 3 - 4 weeks. Finally, ageing takes place for 1/3 in tanks and 2/3 in barrels (1/3 new, 1/3 one wine, 1/3 two wines). TASTING NOTES : Courtesy of Robert Parker’s Wine Advocate “The prodigious, full-bodied 2007 Vacqueyras boasts a deep ruby/plum/purple color along with dazzling levels of blackberry and kirsch fruit interwoven with notions of licorice, camphor, and scorched earth. It possesses remarkable intensity and purity as well as a skyscraper-like mouthfeel. Consume it over the next 10+ years. An exciting discovery during my recent tastings in the Rhone Valley, a brilliant blend of 60%Grenache, 30% Syrah, and 10% Mourvedre from low yields, and what appears to be impeccable winemaking.” SERVICE : serve at 14°C (57°F) with game, grilled red meats and sauce meats, spicy food, cheese... AGEING: Pleasant as of end 2009, it will be good untill 2020 if stored in a good cellar. Alcohol: 14,8% - Sugar: 3,4 g/l - Acidity:3,4 - PH:3,7 IC (colouring intensity): 10,5 (the minimum for Châteauneuf-du-Pape is... 4!) |
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