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Louis Bernard Vacqueyras Domaine de Montbayon 2013

Rhone Red Blends from Vacqueyras, Rhone, France
    14.5% ABV
    • WW94
    • WS90
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    14.5% ABV

    Winemaker Notes

    Deep ruby red with intense aromas of small red fruits,black cherry compote notes and violet when young. As it ages, it unveils also fragrance of slightly chewy liquorice and spices. Delicate, complex and full bodied wine with harmonious tanninsand great length.

    It will go particulary well with red meat dishes, game, provencal cuisine and cheese.

    Critical Acclaim

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    Louis Bernard

    Louis Bernard

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    Louis Bernard, Vacqueyras, Rhone, France
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    Since 1976, Louis Bernard has united winemakers of the Rhone Valley in a common project: to devote the best of their wine and savoir-faire to producing great wines. With production throughout the Cotes du Rhone region, Louis Bernard remains dedicated to showcasing the unique characteristics of each terroir while producing exquisite, world-class wines.

    La Chartreuse de Bonpas is a medieval fortified convent located near Avignon in the Provence region of France, on the Durance River. According to legend, the area was originally called "Maupas" (bad passage) because it was dominated by dangerous bandits. In the 12th century, a holy man named Sibertius arrived with soldiers, built a convent, and chased away the evil bandits. Thus, the name was changed from "Maupas" to "Bonpas" (good passage) and became known as a safe haven allowing travelers a secure crossing of the Durance River .

    Today, this historic monument is surrounded by 45 acres of A.O.C. Cotes du Rhone vineyards and is home to Louis Bernard. Visitors can tour the chapel, stroll in the beautiful French-style gardens, and enjoy wine tasting in the ancient cellar.

    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.

    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.

    LON1LBVAMO313_2013 Item# 144981