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Unique blanc du domaine de La Monardière et produit en faible quantité, ce vacqueyras sublime poissons en sauce et viandes blanches grâce à son onctuosité et sa gourmandise. More info
In addition to all her red wines, Isabel Ferrando also produces a very pretty white Châteauneuf-du-Pape made from Clairette and Roussanne. The vinification process includes pressing, settling and tank fermentation with indigenous yeasts. The six-month élevage process is conducted in casks, 1/3 of which are vats, 1/3 in single-wine casks, and 1/3 in two-wine casks. Its cellaring potential is somewhere around 10 years. Tastings reveal a pleasant wine with a sparkling bright yellow colour. The expressive nose delivers scents of flowers and white fruit. Pear, apple, citrus, aniseed and acacia aromas all vie with one another to escape the glass. The mouth is just as charming: precise, generous and well-defined. Floral notes dominate, and are sublimated in a long finish that lingers on small spicy touches. The perfect pairing? Brillat-Savarin cheese with truffles.
Vacqueyras La Galéjade La Monardière (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Rouille de seiche sétoise, Poulet à la crème Mère blanc, Pont-lévêque.
Peak: Drink until 2032
In addition to all her red wines, Isabel Ferrando also produces a very pretty white Châteauneuf-du-Pape made from Clairette and Roussanne. The vinification process includes pressing, settling and tank fermentation with indigenous yeasts. The six-month élevage process is conducted in casks, 1/3 of which are vats, 1/3 in single-wine casks, and 1/3 in two-wine casks. Its cellaring potential is somewhere around 10 years. Tastings reveal a pleasant wine with a sparkling bright yellow colour. The expressive nose delivers scents of flowers and white fruit. Pear, apple, citrus, aniseed and acacia aromas all vie with one another to escape the glass. The mouth is just as charming: precise, generous and well-defined. Floral notes dominate, and are sublimated in a long finish that lingers on small spicy touches. The perfect pairing? Brillat-Savarin cheese with truffles.
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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