Vallon des Sources Vacqueyras 2006
The nose is generous, which is the sign of a great Vacqueyras. Here we have aromas of ripe fruit, blackcurrant purée, strawberry jam, spices, violet. The mouth is unctuous and fleshy with wrapped-in tannins combined with liquorice. The very long finish is the sign of its character and its elegance.
Very rich nose - great fruit (strawberries), good bouquet. Mouth was a bit disappointing - structure was very good from front to back, but the fruit was lacking. The tasting notes indicated licorice and a long finish - I picked up a hint of licorice, but the finish was disappointing.
I'm not sure what one of the reviewers who referred to this wine as "vegetal" was drinking, but my bottle of Vallon de Sources had an effusive, perfumed dark berry nose. First sip confirmed the rich fruit that is characteristic of Grenache blends with a silky moth-feel and a long, elegant finish. There were hints of anise, and the same elements of "garrigue", brambles and the minerality in the terroir of the Rhone and Vacqueyras in particular. This wine opened in about 15-20 minutes and some of the initial edge came off--I found this to be a tremendous value. Great with a Rogue River Blue cheese and a hunk of pear.
I should stop reading reviews prior to tasting. So, we've got a few poor reviews, a few great reviews and a few very well done reviews. Whom should you believe? Where do you start? Vacqueyras was always one of the most important of the Côtes du Rhône Villages communes, where it traditionally produced good wines based around Grenache blended with other Rhône varietals such as Syrah and Cinsault, in 1989 it was promoted to its own AOC. • GSM The Blend is 70/20/10 I wonder why Serge Ollivier chose Mourvedre over Cinsault? Seems everyone goes for the Mourvedre these days. Vallon-sources-vacqueras Location : Near the Vacqueyras Village. Size of the vineyard / Total Production (in cases) : no Answer Terroir : Stony tableland Age of the vines : 10 to 15 years Yields : 2 T. per acre. Very low yield. Grape varieties : 70% Grenache, 20% Syrah, 10% Mourvèdre Vinification : The low yields result in a nice concentration. Our eco-friendly vine culture allows us to reduce as much as possible phytosanitary treatments so we can produce a pure and natural wine. We use two types of vinifications: one is traditional for grenache and mourvèdre, the other one is a "carbonic maceration" type for syrah, used to extract a maximum of fruit aromas. Winemaker : Serge Ollivier Owner : Group of producers Type of ageing : Combining these two fermentations allows us to obtain a powerful and generous wine while keeping a particularly fruity and greedy expression. Tasting note : The nose is generous, which is the sign of a great Vacqueyras. Here we have aromas of ripe fruit, blackcurrant purée, strawberry jam, spices, violet. The mouth is unctuous and fleshy with wrapped-in tannins combined with liquorice. The very long finish is the sign of its character and its elegance. Accompaniment advice : You will appreciate this wine in its early years, but the cellaring can be 5 to 7 years. Ageing potential : This wine will match perfectly with a side of meat or a leg of lamb with thyme. It will make your meal more enjoyable and Awards/Comments : 2006: Parker 88-91 . COLOR and TEXTURE Nearly opaque Dark Cherry Core that turns to Bramble edged in Pink Rose Petals with a Glistening Snail Track in Morning Sun edge. SMELL Everyone says Anise. I think everyone is saying Anise because the first person said it and Anise is a cool thing to smell in wines so everyone else went with it because it was the cool thing to do. What these folks are calling Anise, I'm going to call something else. I am going to call it Mistral. Wind. I smell Wind. And yes, perhaps that Wind carried with it Anise. Perhaps also the limestone soil of the stoney tableland. TASTE I can't wait. One last note. I did not feel overpowere by alcohol as I brought the glass into the realm of my senses. I take a big taste. Some I immediately swallow. The rest I hold in my mouth. Where's the Brambles? I taste Cherry. Deep dark Ripe Bulging Cherry turns to Brambles and finishes bittersweet. Like licking chocolate off of leather. This is Fetish Wine with Raspberry at the end. Now taste again. This time think Terroir. Think Garrigue. UNEP World Conservation Monitoring Centre described garrigue as "discontinuous bushy associations of the Mediterranean calcareous plateaus, often composed of kermes oak, lavender, thyme, and white cistus. There may be a few isolated trees." And this does not even take into account Allelopathy. Cistus is the highly aromatic flower called Rock Rose that grows naturally in this area (and much of the Mediteranean. The aromatic resin is called labdanum Many of the false beards worn by the pharaohs of ancient Egypt were made of goats hair which was held together by labdanum. The resin was also used to treat colds, coughs, menstrual problems and rheumatism. Some scholars, such as Bochartus,H.J. Abrahams, and Rabbi Saʻadiah ben Yosef Gaon (Saadya), 882-942,state that the mysterious onycha, an ingredient in the holy incense (ketoret) mentioned in the Old Testament, (Exodus 30: 34-36), was actually labdanum. You are tasting something ancient. When you taste this wine you are tasting an Ice Age of Time. Those pudding stones didn't get into the ground my accident. Have another taste and think about what I am telling you here. The Wines of the Rhone are Ancient Wines. And some reflect that taste. Allelopathy is a biological phenomenon by which an organism produces one or more biochemicals that influence the growth, survival, and reproduction of other organisms. Carried by the Wind. Now taste again. And think back to how you described the color when looking for clarity, transparency and rim variation. This pattern is not random. It can be read. And you have just read it. This is the Allelopathy of the Wine. Wonderful, a new term for you to learn. Allelopathy. Carried by the Wind. This is a wine rich in Allelopathy. The Wind Cries Mary. We're not done quite yet because we need to talk about carbonic maceration first. Remember Carbonic Maceration? Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation. The resulting wine is fruity with very low tannins. It is ready to drink quickly but lacks the structure for long-term aging Wikipedia When you ... use carbonic maceration, ..... you are very careful to put the whole grapes into a vat along with a layer of carbon dioxide - so that yeast can't start up easily. ... what happens is that the inside of the grape starts to ferment, within the skin. The result is a wine that is less tannic, less acidic, and more light and fruity. This creates a wine which is great for immediate drinking, but is incapable of aging for any length of time. where this came from There is Carbonic Maceration here. Why would Serge do this? THE CALIFORNIA EFFECT It works in the New World. So why not cut some corners in the Old World and make a cheaper wine. It'll still be better than most of what the New World can offer at the same price point. Because not matter what they do they (those New Worlder's) cannot immitate the Terroir of this Place. I am not dissapointed with this wine. And I agree with the recomendation of Rogue River Blue cheese and a hunk of pear Read more: http://www.snooth.com/wine/vallon-des-sources-vacqueyras-2006-2006/?t=reviews&r=1968755#ixzz1DLex3Iol In fact, let me see what I have that might go with this. Hold on I'll be right back. I've got some cashews, but that's not the best match I'll have to get back to you. • So I make a paste with SUn Dried Tomatoe, the good olive oil Magin gave me for Christmas, garlic, maui onion, spinach, slivered almond, crushed red chili, sun dried tomatoe, parmesean cheese, sea salt and freshly ground whole black peper. I know I know. Nebbiola. But you know, this wine works. Now how cool is that?
Disappointing vegetal, branchy, chlorophyl palate.