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Flat front label of wine

Arnoux et Fils Vacqueyras Cuvee Jean-Marie Arnoux 2009

Rhone Red Blends from Vacqueyras, Rhone, France
  • RP93
0% ABV
  • RP90
  • RP89
  • RP91
  • RP93
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Winemaker Notes

Jean-Marie Arnoux is deep purple in color. The wine offers a powerful bouquet of red fruits adorned with delicate spicy notes. The mouthfeel is full and supple, structured by elegant, persistent, silky tannins.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
One of the most compelling wines in this very good portfolio is the 2009 Vacqueyras Jean-Marie Arnoux. From some of the estate's oldest vines, this blend of 70% Grenache, 25% Syrah and 5% Mourvedre was aged in foudres and bottled without fining or filtration. Loaded with notes of sweet kirsch, licorice, camphor, incense and spring flowers, this dense ruby/purple-colored, full-bodied, multidimensional, powerful, long wine reveals superb equilibrium and intensity. It should age nicely for a decade.
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Arnoux et Fils

Arnoux et Fils

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Arnoux et Fils, Vacqueyras, Rhone, France
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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.

GECJEANMARIE_2009 Item# 113756