|Grapes||Grenache, Mourvèdre, Syrah|
Thierry's Vacqueyras is dark coloured, rich with ripe dark fruit and spicy garrigue flavours. Mouthfillingly generous, is round and supple and rich, finishing on blackbery and blueberry L&S (Sep 2019)
Currently out of stock in our warehouse.
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Opaque ruby. Highly perfumed aromas of ripe cherry, dark berries, violet and smoky minerals. Juicy and focused on the palate, offering spice-tinged bitter cherry, black raspberry, olive paste and spicecake flavors that show very good clarity and turn sweeter through the midpalate. Finishes on a building floral note, displaying strong tenacity, polished tannins and repeating dark berry and mineral notes. Raised in a 65/35 combination of oak foudres and _demi-muids and concrete tanks. Rating: 92-93 Josh Raynolds, www.vinousmedia.com(Mar 2020)
Deep purple-colored, the 2017 Vacqueyras Tradition has a ripe, sexy, yet classic style. Loads of black (and some blue) fruits, garrigue, pepper, and hints of minerality give way to a deep, full-bodied Vacqueyras that has good acidity and length. The blend of the 2017 is 55% Grenache, 36% Syrah, and the rest Mourvèdre raised mostly in tank, with a small part in older barrel Drinking range: 2018 - Rating: 91-93 Jeb Dunnuck, www.jebdunnuck.com(Sep 2018)
Domaine la Bouïssière
Thierry and Gilles Faravel's Domaine la Bouïssière in Gigondas is exceptional in many ways, but perhaps apart from the personality of Thierry himself, it is the site of the vineyard, high up under the 'Dentelles de Montmirail' which makes the defining difference.
In contrast to the vines being baked on the plains of stones at the foot of the hill, the Bouïssière vines benefit from cooling air at night falling from the high peaks, and the wines retain a freshness and subtle persistence which is very different to the sometimes bludgeoning broadness and alcoholic heat of the wines on the plain.
Gilles and Thierry Faravel employ non-interventionalist practices to make wines as naturally as possible, resulting in wines of immense concentration and depth, with true vibrancy and the capacity to age ten to fifteen years.
They've come back to 80% whole bunch fermentation - as Thierry says, it's their form of acidity, it gives the wines more energy and tension, and stops them getting too heavy. Thierry describes the 2015s as being more massive, while the 2016s are 'more gourmand', and certainly these seem very easy to enjoy, fresh and balanced despite being quite powerful.
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