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Vacqueyras
Article Posted: Friday May 1st
Article last updated on: Friday May 1st
Vacqueyras Vacqueyrasis a Rhone village and an excellent producer of really tasty wines. The vineyards spread over two communes of Vacqueyras and Sarrians, which are at the foot of the Dentelles de Montmirail in the Vaucluse, France. The soil types: alluvial deposits and glacier terraces dating from the Riss period (ice age period ice period from the 1st Quaternary period, 120,000 - 300,000 years ago). The climate: hot and dry, particularly high levels of sunshine. The area under cultivation*: 1285 hectares, yearly production: 42382 hl, basic yield : 33 hl/hectare.
* Source: harvest statement 2004. Grape varieties:
The red (97% of production), Grenache black (at least 50%), Syrah, Mourvèdre (at least 20%) ; other Côtes du Rhône grape varieties, excluding Carignan, maximum 10%. The rosé (1% of production), Grenache (60% maximum), Mourvèdre and Cinsault (at least 15%). The whites (2% of production), Clairette, Grenache white , Bourboulenc, Roussanne, Marsanne and Viognier, each of which must not exceed 80% of the grape variety mix. Pruning: Guyot for the Viognier ; for the other grape varieties, short goblet pruning or Royat cordon pruning of up to a maximum of 7 spurs and 2 eyes. Planting: minimum of 4,000 vine plants hectare. Wine making: minimum alcoholic strength 12.5% for the reds, 12% for the rosé and whites. Grapes are crushed and then fermentation takes place in vats for a minimum of 8 to 10 days; the free run wine is racked. Maturation: 12 to 18 months at 13°-15°. One good example is the Vacqueyras, La Christin, 2006, in 2009 is drinking so well I wanted to order another bottle. The fruit on the nose seduces one , the palate has a very good complexity and tremendous length, very good with many meats and some fish.
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