Winemaker Notes
Professional Ratings
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Wilfred Wong of Wine.com
"Take me now! No give me a few more years and I can show you more." This is the rallying cry for the 2010 Domaine de Montbayon by Louis Bernard Vacqueyras. Already so impressive, this wine wants to jump out of the glass and slide down your palate; serves up bold black fruit flavors that are at once enticing and penetrating; long and delicious on the palate and way into the finish. Pair with grilled rib eye of beef, and all will be good.
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Wine Spectator
This has a dark, succulent profile, with lots of mixed berry, plum sauce and fig paste notes laced with licorice root and ganache, all carried by well-embedded acidity. Shows nice grip and purity through the finish.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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.