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Domaine le Couroulu Vacqueyras Cuvee Classique 2007

  • RP90
  • WS90
750ML / 0% ABV
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3.7 7 Ratings
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3.7 7 Ratings
750ML / 0% ABV

Winemaker Notes

Guy Ricard, a third generation vintner is impassioned by viticulture. He cultivates a well exposed vineyard on the stony terraces of the Ouvèze river. The grape varieties consist mainly of Grenache and Syrah with which he elaborates a powerful and generous Vacqueyras as well as fine and elegant Cotes Du Rhone and finally the Merlot assembled with the Syrah that one finds in his Vins de Pays. The "Couroulu" wines have been obtaining medals and awards for years.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2007 Vacqueyras Cuvee Classique is just that. Kirsch liqueur, roasted Provencal herbs, spice box, licorice, and lavender soar from the glass of this full-bodied, richly fruity wine, which has superb depth, density, and a 30+-second finish. This is an impressively endowed, round, voluptuous style of Vacqueyras, but don’t make the mistake of drinking it all in its exuberant youthfulness, as it will keep for 6-7 years. It is a blend of 65% Grenache, 20% Syrah and 15% Mourvedre aged in foudres.
WS 90
Wine Spectator
Ripe and lush, but well-harnessed, as mesquite and iron notes lend a tangy frame to the solid core of mulled plum, blackberry and fig fruit. The finish is long and smoldering. Drink now through 2011. 1,000 cases imported.
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Domaine le Couroulu

Domaine le Couroulu

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Domaine le Couroulu, France
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Located in between Gigondas and Chateauneuf du Pape, the village of Vacqueyras was finally granted its own AC in 1990 after vociferous lobbying. Domaine Le Couroulu, founded in 1928 and still owned by the Ricard family, is known for producing some of the most full-bodied Vacqueyras and other wines from their 20 hectares of old Grenache and Syrah vines.

The estate is named for the Curlew bird, which is known in Provencal dialect as Couroulu: this bird is the signature emblem on the Domaine’s labels. Winemaker Guy Ricard, who represents the third generation, is one of the Rhone’s most passionate and pleasant personalities, qualities which are reflected in his generous and engaging wines.

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Vacqueyras

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This charming appellation within the Côtes du Rhône 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.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

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 is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône 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 make an appearance.

LIM224860750_2007 Item# 102317