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Domaine La Bouissiere Vacqueyras 2009

Rhone Red Blends from Vacqueyras, Rhone, France
  • RP91
14.5% ABV
  • RP90
  • WS91
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14.5% ABV

Winemaker Notes

Easily one of the top wines of the appellation—sultry, saturated and very aromatic. Winemaker Thierry Faravel blends two distinct vineyards on the plateau of Vacqueyras, as this higher perch keeps vines cooler while delivering precise, fresh and savory fruit. A rich blend of 60% Grenache, 20% Syrah and 20% Mourvèdre. The Mourvèdre dominates the nose, with suggestions of boysenberries, licorice and spice; the mouth drips with plum compote, blackberry jam and vibrates with the energy of a spice bazaar. Wonderfully juicy and plush; the finish lingers for what seems like hours. Balanced and very seductive.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
While most of La Bouissiere’s holdings are in Gigondas, they also have 6.5 acres in Vacqueyras. A blend of 60% Grenache from 50 year old vines and the rest Syrah and Mourvedre, the dark plum/ruby/garnet-hued 2009 Vacqueyras exhibits the vintage’s sexy, soft tannins, high glycerin, rich fruit and velvety personality. With an evolved nose of cedar, loamy soil, forest floor and red and black fruit notes, this deep, rich, full-bodied, charming effort can be drunk over the next 5-6 years.
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Domaine La Bouissiere

Domaine La Bouissiere

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Domaine La Bouissiere, Vacqueyras, Rhone, France
2009 Vacqueyras
Thierry and Gilles Faravel have serious mountaineer credentials in Gigondas. While other altitude-challenged winemakers stick to vineyards at the foot of the towering Dentelles de Montmirail, these brothers are proud to stake a claim further up these dizzying granite slopes.

This is mountain terroir, with cooler weather and demanding soils, a mix of limestone and clay. The family's Grenache, Syrah and Mourvèdre vines are mostly older (between 30 and 50 years) and are very low yielding. Because of the ideal conditions here, Thierry Faravel explained that they are the last domaine in Gigondas almost every vintage to start the harvest—the combination of exposure and altitude allows grapes to ripen slowly and evenly. What this means for the wine is more elegance and freshness, which is certainly what you'll discover in every one of the Faravels' unique mountain cuvées.

Thierry and Gilles grew up in Gigondas and learned much from their winemaking father, Antonin, who Thierry described as a “weekend winemaker.” While he worked at another domaine, Antonin would tend his family plots only on the weekends when he had free time. For almost two decades the family sold their fruit from these mountain plots, until they decided in 1979 to start bottling wines themselves.

Today, the Faravels are considered one of the leading artisan winemakers in Gigondas, if not in the whole southern Rhône valley. Since the late 80s, the family has been dedicated to organic farming, using organic fertilizers and as little sulfates as possible in their wines. “You have to respect the wine,” says Thierry, and this shows: harvest is always by hand, and wines are never pumped but led from tank to barrel via gravity. Vinification is always as natural as possible, each vintage dictating how the brothers handle each varietal through fermentation and aging. Wines are seldom fined or filtered—to quote Stephen Tanzer's International Wine Cellar, these wines are "vibrant" and utterly alive. Domaine la Bouïssiere wines, with their rich complexity and stunning freshness, definitely deserve serious real-estate in any serious cellar—10, 15 years is the norm for these impressive, long-lived cuvées.

North Berkeley Imports

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.

NBI178015_2009 Item# 115470

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