La Pourpre
Vacqueyras is the neighbor of Gigondas! These vineyard terraces cover the clay-limestone slopes that dominate the valley. This wine has a deep but incredibly bright purple hue that evokes the opulence and decadence inherent in it.
Les cartes en main
Nature
At the foothills of the Dentelles de Montmirail, these vine terraces cover the clay-limestone hillsides overlooking the valley. The soils’ excellent drainage properties, combined with the effects of the Mistral winds and the Sun, result in wines with exceptional strength and characterThe hand of man
Grenache thrives in this terroir and dominates the blend, complemented by Mourvèdre and Syrah. The vines are gobelet trained and the average yield is 28 hL/ha. Manual harvests and long vatting periods.Character and potential
Organoleptic profile: subtile notes of thyme and rosemary intertwine with blackcurrant, crushed raspberries and a hint of violet. The wines produced in this AOC are powerful yet gain in elegance after some time in the bottleNotre ambition
Vision
Edouard Guérin: ‘The challenge is to tame this highly demanding terroir and translate its character with finesse. I rarely allow for more than 15% of the crops to be vinified with their stalks which allows for longer macerations and deeper extractions.’Profile
What we are looking for here is complexity! The nature and exposure of the soils ensure excellent potential for this appellation which remains something of a little known gem.Tasting notes
‘The palate is generous and direct with lashings of personality. Good balance between the spicy notes and the freshness of the fruit. Well-structured yet delicate tannins. A very seductive wine!'Détails techniques
Additional information
| SOIL TYPES | Clay-limestone hillsides & ancient alluvial terraces composed of pebbles and sand |
|---|---|
| VARIETALS | Grenache, Syrah, Mourvèdre |
| VINIFICATION | The Grenache is partially de-stemmed, depending on the vintage, leaving no more than 15% of the grapes with their stems – 1 to 2 rack and returns during fermentation, daily pumping overs and long maceration lasting 26 to 40 days |
| AGEING | 60% in concrete vats,30% in barrels and 10% in demi-muids for 10 months |
| FOOD AND WINE PAIRING | Roasted or sauce-based red meats and game |
| SERVING TEMPERATURE | 15-16°C |
| CELLARING POTENTIAL | 3-5 years |
A retenir
Vinous
Deep and rich
Strong personality
