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Un vacqueyras particulièrement séduisant, généreux et aromatique à découvrir avant ses 5 ans. Un délice accompagné d'un canard au porto. More info
Martine and Christian Vache say they are "attached to their land", so it is hardly surprising that they have called their Vacqueyras "Les 2 Monardes" – a reference to the name of their domain. This Grenache-heavy cuvée, paired with Syrah, has undergone a careful vinification process. The grapes are harvested by hand, sorted on tables and completely destemmed. Fermentation uses native yeasts, with maceration lasting between 2 and 3 weeks. The wine is then matured for 12 months in vats and barrique barrels before being bottled without fining or filtration. This wine is to be drunk young (under 5 years old) to best appreciate its extremely fruity aromas, enhanced by spicy, liquorice, leather and tobacco touches. Excellent with a duck in port, its voluminous palate opens into jammy black berry notes. Its finish extends with notes of aromatic herbs.
Vacqueyras Les 2 Monardes La Monardière (Domaine) serve at a temperature of 15°C. It will pair perfectly with the following dishes: Côtelettes d'agneau aux épices, Haricot d'agneau, Faisan rôti à la bourgeoise.
Peak: 2032-2037
Martine and Christian Vache say they are "attached to their land", so it is hardly surprising that they have called their Vacqueyras "Les 2 Monardes" – a reference to the name of their domain. This Grenache-heavy cuvée, paired with Syrah, has undergone a careful vinification process. The grapes are harvested by hand, sorted on tables and completely destemmed. Fermentation uses native yeasts, with maceration lasting between 2 and 3 weeks. The wine is then matured for 12 months in vats and barrique barrels before being bottled without fining or filtration. This wine is to be drunk young (under 5 years old) to best appreciate its extremely fruity aromas, enhanced by spicy, liquorice, leather and tobacco touches. Excellent with a duck in port, its voluminous palate opens into jammy black berry notes. Its finish extends with notes of aromatic herbs.
Christian and Martine Vache established Domaine de la Monardière in 1987. The property lies at the foot of the Dentelles de Montmirail in the southern Rhône Valley, in the Vacqueyras appellation. Today, their son Damien is gradually taking over the reins, cultivating red (Grenache, Syrah, Mourvèdre and Cinsault) and white (Grenache white, Rousanne, Viognier and Clairette) grapes on 20 hectares of sand and clay soil. The Vache family converted to organic farming and the domain has been certified organic since 2007, so yields are low, the soil is turned over and grass cover grows between the rows of vines. Indigenous yeasts are used to ferment the wines, extraction is gentle and élevage, in vats or barrels depending on the cuvée, takes between 6 and 24 months. These are hearty and very expressive wines that get better and better with age. One to watch closely.
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