A long, rich and tasty Vacqueyras.
Presentation
Presentation
The name Couverset is the name of a very old bourgeois family of Châteauneuf-du-Pape. The last descendant of this family to bear the name was Suzanne (a distant ancestor of the Famille Quiot).
The land was handed down from generation to generation and is now fully integrated into the vineyards of the Famille Quiot
The land was handed down from generation to generation and is now fully integrated into the vineyards of the Famille Quiot
Location
Between steep terraces, small wooded massifs and wide plateau of Garrigues, protected by the Dentelles de Montmirail overlooking the village of Vacqueyras, the vineyard of Vacqueyras benefits from a diversity of soils and terroirs that give its wines a beautiful aromatic richness. The wines of Vacqueyras are powerful with a strong character but always stand out for their specific freshness and finesse.
Vacqueyras - Vaqueiras in Provençal - takes its name from the Latin Valléa Quadreria, a stone valley.
Vacqueyras became Cru des Côtes du Rhône in 1990.
Vacqueyras - Vaqueiras in Provençal - takes its name from the Latin Valléa Quadreria, a stone valley.
Vacqueyras became Cru des Côtes du Rhône in 1990.
Terroir
At the foot of the Dentelles de Montmirail, the terroir of this AOC is composed of alluvial soils and glacial terraces of the Riss. The soils are sandy-clayey, with pebble banks rolled on the terraces of the Garrigues.
Winemaking
100% hand harvested selection of the grape, cold maceration. Pumping over twice a day. Aging during one year with 10% in barrels.
Varietals
Grenache noir
Syrah
Syrah
Specifications
Alcohol content : 14.5 % vol.
Advice
Ageing potential
5 to 10 years
Tasting
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).
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.
