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The Wines

50-70% Grenache, vinified by saignée or bleeding, 25-40% Cinsault, 0-25% Mourvèdre (67% 1970s, 33% 10-15 years) from sandy, compacted sand or safre soils, Grenache vinified by bleeding juice off the skins (saignée), Cinsault & Mourvèdre by pressing then fermenting at 19-20°C, varieties assembled straight after vinification, 67-75% vat, 25-33% 3-year 600-litre oak cask raised on fine lees 6-7 months, malo blocked, bottled March, 6-7,000 b


has an onion skin colour. Fine fruits, small redcurrants and wild strawberry, white peach show in a charming nose. The palate is garrigue influenced via herbes de Provence. It gains glow as it goes. There is quiet tenacity within its clarity, and it has the vintage core at its centre – that strength. The flavour involves quince, and it shows plenty of freshness late on. 13.5°. €9 at the cellars. “It was a struggle to keep the degree under control this year – it’s 13.9°,” Damien Vache. 50% Gren, 25% Mourv, 25% Cins. From Sept 2016. To 2019 July 2016

2012 ()

quite a deep pink robe with orange touches. Fresh, quince, red fruit air, with seasoning from herbs. There is good bite and foundation on the palate, a taste of small redcurrants. It ends with verve, has real good late grip, shows Vacqueyras body, is not overdone nor too heady. Well-judged work here, good winemaking. A wine of excellent depth and freshness that can serve for the aperitif, and grilled foods. It combines well with lamb cutlets in rosemary, like a glove, as well as Crottin goat cheese in olive oil. 14°. This is both STGT and w.o.w. – a rare doubler header. To 2015.  65% Gren, 25% Cins, 10% Mourv this year.  May 2013

2009 ()

salmon pink; soft bouquet – red cherry, sponge cake. The palate is similar – has gras richness and an easy fullness, the length good. Has enough matter for the food, much more a food wine than an aperitif one. 14°. To 2012. July 2010

2007 ()

pale salmon pink; bright bouquet of plum and spice. Good, brisk start to the palate, backed by some richness, then stretches out well. Tightens on the finish, this is a fine style of rosé from these parts. 14°. Jan 2008

2006 ()

onion skin, pale robe. Full, broad bouquet with pebbly red fruit in it. Palate has a sweet early flavour, then lengthens, is round and a little floral towards the finish. A food wine. March 2007 “It doesn’t have the acidity to make it an aperitif wine – I would suggest cold meats, fish, cold ratatouille,” Christian Vache