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Domaine La Garrigue Vacqueyras 2004

Rhone Red Blends from Cotes du Rhone, Rhone, France
  • RP91
0% ABV
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4.5 1 Ratings
0% ABV

Winemaker Notes

"A superb example of a bargain-priced beauty is the 2004 Vacqueyras. This blend of 75% Grenache (50- to 100-year-old vines) and 25% Syrah, Mourvedre, and Cinsault exhibits a dense plum/purple color as well as a sumptuous nose of roasted herbs, grilled meats, blackberries, sweet jammy cherries, and licorice. Boasting huge flavors, abundant glycerin, and a long, concentrated, pure, lightly tannic finish, it should age for 4-6 years. It reminds me of the top Vacqueyras cuvees from that appellation's benchmark domaine, Sang des Cailloux. There are 1,000 cases of this stunning effort for the U.S. marketplace. Don't miss it! This is a very special wine!" - Wine Advocate

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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Domaine La Garrigue

Domaine La Garrigue

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Domaine La Garrigue, , France - Rhone
Domaine La Garrigue
Domaine de la Garrigue is one of the oldest estates in the southern Rhone Valley region and is owned by the Bernard family. The family owns one of the most famous restaurants and inns in the area called "Les Florets" which is located on the hillside facing the Dentelles in Gigondas. Fashioning some of the most beautiful bottlings of Vacqueyras, Eric Solomon worked with the property to create a custom cuvee of Cotes du Rhone from de-classified Vacqueyras called "Cuvee Romaine."

The climate in the Southern Rhone is extremely warm in the summer, with consistent temperatures in the 90's during July and August. This makes rich, full-bodied, and spicy wines. The soil is similar to that of Chateauneuf-du-Pape, with massive rocks called "galets" dotting the vineyards. The old bush vines of Garrigue are planted on these "galets" and for most of the vineyards, there is not soil present to the eye, just rock.

This property focuses on making wines with minimal manipulation to let the terroir speak through the wines. The old vines of Domaine de la Garrigue were planted in the late 1940's, just after the Germans left the area following the second World War. Before the war, the area was planted primarily to other crops, including sunflowers and tomatoes. However, the Romans were making wine here centuries ago and shipping it hundreds of miles away. Hence, the cuvee name "Cuvee Romaine".

Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

ABIDLGV_2004 Item# 88966

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