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Arnoux et Fils Vacqueyras Cuvee Jean-Marie Arnoux 2007

Rhone Red Blends from Vacqueyras, Rhone, France
  • RP93
14.5% ABV
  • RP90
  • RP89
  • RP91
  • RP93
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3.5 11 Ratings
14.5% ABV

Winemaker Notes

Made from established vines grown on a stony plateau, the red Vacqueyras Vieux Clocher is distinguished by its strength, its virility and the finesse of its aromas. From its first year, it will fill you with wonder at its delicate purple colour with hints of violet, and its aromas of red fruits. Depending on the year, one can savour hints of underwood and spices. After 2-3 years of laying down, it is finer and its taste more developed. Around 5 years of age it will have achieved a lovely maturity and will honour your red meats, white meats in sauce, cold meats and cheeses.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2007 Vacqueyras Jean-Marie Arnoux is superb. Its blend is somewhat different, with the Grenache dominating (70%), but 25% Syrah and 5% Mourvedre, all from 50-year or older vines included. This stunning wine exhibits a dense purple color along with abundant quantities of blackberry fruit, pepper, bouquet garni, spice box, and meaty notes. Full-bodied and opulent, it is a superior Vacqueyras from a great vintage. All these 2007s merit serious attention. Range: 91-93
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Arnoux et Fils

Arnoux et Fils

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Arnoux et Fils, Vacqueyras, Rhone, France
2007 Vacqueyras Cuvee Jean-Marie Arnoux
Since 1717, the cultivation of the vine is perpetuated in our family. This tradition and this heritage has become a passion. Even today, we produce our wines in the greatest respect for ancestral traditions, to be able to offer and you return all the authentic flavors of our land. The homestead covers 40 hectares on the plateau Garrigues, a plateau to the west of the appellation, and extends to Chateauneuf du Pape. These soils are prone to low yields of highly concentrated grapes tannins and aromas.

Vacqueyras

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This charming appellation within the Cote du Rhone Villages was second only to Gigondas to earn its own village appellation status. Its wines may be red, rosé or white—though hardly any is white. Its high winemaking standards follow many of the same rules as Chateauneuf-du-Pape. But for Vacqueyras red wines, half of the grapes have to be Grenache and the remainder is usually a combination of Syrah, Mourvedre and Cinsault.

While they can be robust and rustic in style, typically a great Vacqueyras red combines delicate aromas with intense fruit and a bright, crisp texture. They certainly don’t lack any character and show an abundance of black cherry, wild berry, plum, fig, baking spice, and a touch of game or smoke.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

GEC136690_2007 Item# 102927

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