FINESSE AND ELEGANCE, WITHOUT FORGETTING THE STRUCTURE
Presentation
Presentation
Since 2006, the Quiot Family, charmed by the Dentelles de Montmirail and its products of character, owns the Château du Trignon in order to perpetuate it, while expanding it by 10 ha of Vacqueyras and few hectares of Beaume-de-Venise.
"Respectful of achievement but rich of our wine-maker knowledge, we have adopted this land whose singularity fits in with all our others properties, in the same line of tradition, quality and adaptation."
"Respectful of achievement but rich of our wine-maker knowledge, we have adopted this land whose singularity fits in with all our others properties, in the same line of tradition, quality and adaptation."
Location
Between steep terraces, small wooded massifs and wide plateau of Garrigues, protected by the Dentelles de Montmirail which overhang the village of Vacqueyras, the vineyard of Vacqueyras benefits from a diversity of soils and terroirs which give its wines a beautiful aromatic richness. Vacqueyras wines are powerful with an assertive character but which always stand out for their freshness and specific finesse.
Vacqueyras - Vaqueiras in Provencal - takes its name from the Latin Valléa Quadreria, valley of stones. Vacqueyras became Cru from the Côtes du Rhône in 1990.
Vacqueyras - Vaqueiras in Provencal - takes its name from the Latin Valléa Quadreria, valley of stones. Vacqueyras became Cru from the Côtes du Rhône in 1990.
Terroir
At the foot of the Dentelles de Montmirail, the terroir of this AOC is made up of alluvial soils and glacial terraces of the Riss. The soils are sandy clay, with banks of rolled pebbles on the terraces of the Garrigues.
On the domain we can see the presence of 4 terroirs:
- sedimentary pebble terraces,
- sandy miocene substratum,
- sandy plots,
- sandy loam.
On the domain we can see the presence of 4 terroirs:
- sedimentary pebble terraces,
- sandy miocene substratum,
- sandy plots,
- sandy loam.
Vinification
100% hand harvested selection of the grape, cold maceration. Pumping over twice a day. Aging during one year with 10% in barrels.
Varietals
Grenache - 歌海娜
Syrah - 西拉
Syrah - 西拉
Specifications
Alcohol content : 14.5 % vol.
Advice
Ageing potential
5 years, 5 to 10 years
Tasting
The red wines of the Appellation have a deep color, from a pretty red with a ruby undertone for young wines, to dark red for wines for aging. On the nose, the fruits stand out quickly: black and ripe cherry, with hints of candied fruit or even fig. Spicy nuances are more marked, with leather, game, even slightly smoky notes. They are full-bodied, powerful and rich, with a nice decoration on the finish.
For our Château du Trignon, you will find :
Bright crimson red color with purple reflections.
Open nose on cherries, raspberries and currants.
On the palate, more ripe fruity aromas (cherry, blueberry and light notes of garrigue, bay leaf and thyme).
For our Château du Trignon, you will find :
Bright crimson red color with purple reflections.
Open nose on cherries, raspberries and currants.
On the palate, more ripe fruity aromas (cherry, blueberry and light notes of garrigue, bay leaf and thyme).
Food pairings
Ideal with a hot red fruit compote, braised lamb or eggplant tian.
Recipes
EASTER LAMB
You will need : lamb collet and chops, white wine, fresh cream, tarragon. (Optional : kidneys with butter flamed them with Cognac). To accompany the lamb : potatoes (ideally fingerling potatoes) cooked with salted butter!
Braise the lamb collet and chops and deglaze with white wine. Put the collet and chops to stew with some water. Add the cream at the end (like a blanquette) and some tarragon.
Optional : Cook the kidneys with butter and then flamed them with Cognac. Add the kidneys in the lamb. Serve with the potatoes cooked with the salted butter! [+]
DUCK MAGRET WITH FOIE GRAS SAUCE
To realize this dish, you will need : half a duck magret by person, one foie gras, some liquid cream, 1,5kg of potatoes, garlic, butter, 1L of milk, netmeg, salt and pepper.
The gratin : cook the cut and peeled potatoes. In a saucepan, add the milk, garlic, salt, pepper and netmeg and cook for 10 minutes. In a baking pan, dispose the potatoes and cover with the cream and a few knobs of butter. Cook for about 50 minutes at 180°C.
The sauce : in a pan, put the liquid cream and the foie gras with a pinch of salf and pepper and lit it melt. dark the duck magret in a pan and finish cooking in the oven. Enjoy your meal ! [+]
KOREAN STYLE BOAR RIBS
To make this korean recipe, you will need : one pear, garlic, onions, ginger, salt, pepper, sesame oil, mirin, soya sauce, boar ribs, green onions and Udon noodles.
In a blender put the peeled pear, garlic, onions, ginger, sal, pepper, sesame oil, Mirin, soya sauce and blend it. Marinate the boar ribs overnight and add some green onions. The next day, slow cook the ribs in the oven at 120°C. Brush the ribs using the leftovers of marinade. Grill them and serve them with udon noodles and green onions sauté. Enjoy your meal ! [+]
Reviews
""Raised in 90/10 mix of concrete vats and oak barrels. Deep brilliant red. A highly perfumed bouquet evokes ripe red fruit and Asian spices along with a sexy floral nuance that builds with aeration. Sweet and seamless on the palate displaying a suave blend of richness and energy to the concentrated Chambord, lavender pastille and spicecake flavers. Shows sharp delineation on the subtly tannic finish, which hangs on with strong floral-driven tenacity.""
""Dark ruby. spice and smoke-accented red and dark berries on the perfumed nose, complicated by incense and white pepper flourishes. Juicy raspberry and boysenberry flavors are lifted and given definition by an undertone of zesty minerality. Picks up a suave floral nuance on the persistent finish, which is framed by supple, slow building tannins.""
