In 2000, Famille Quiot started a negociant side to the business, based on a selection of Rhône Valley. Maturation, ageing, bottling, storage to allow conservation of the fruit and consistent quality of the wines was put in place. A strict selection is made as to obtain consistent quality and secure traceability procedure. This wines are complementary to the range from the Domaine and are sold with care to ensure the same level of quality is maintain.
Presentation
Terroir
At the foot of the dentelles de Montmirail, with a very sunny climate. Quaternary terrace with clay and silt pebbles.
Vinification
Hand-harvesting. Traditional 3-week vatting. The free-run juice is blended. Matured in "foudres" for 12 to18 months.
Varietals
Grenache noir
Syrah
Syrah
Advice
Ageing potential
5 years, 5 to 10 years
Tasting
Brilliant crimson colour.Very fresh fruit aromas with a hint of floral notes. A touch of liquorice and spices on the palate.
Food pairings
Serve it at 16°C with roast pigeons or red fruit gratins.
Recipes
Milanese Osso Bucco
You will need for four people, 3 or 4 veal shank slices with marrow bone, flour, butter, beef or veal broth, one red onion, 250g of cherry tomatoes, tomato puree, one lemon, one orange, 2 carrots, garlic, celery, olive oil, one glass of white wine, pepper and salt.
First, coat the veal shank slices in flour, insisting on the marrow so it doesn’t escape during cooking. Sear them in a pan with butter and put them in a pot. In the same pan, sweat the garlic and onion with olive oil. Meanwhile, cut tomatoes, celery and carrots into small cubes. Before the garlic and onion turn brown, add the sliced vegetables in the pan. Stir well time to time. Meanwhile, take the orange and lemon’s zest, finely cut them into strips and add them in the pan. Mix well and let brown a bit before putting them in the pot. Deglaze the pan with the citrus juice and the glass of white wine. Add a spoon of tomato puree and make sure to recover all the juices. Add the preparation to the pan, cover and stew over low heat. Enjoy your meal ! [+]
Reviews
"2017 VINTAGE - 89 POINTS - Notes of blackberries, plums, violets, and flowery incense notes dominate the 2017 Vacqueyras, which is medium to full-bodied, forward, fleshy, and ready to go." [+]
"VINTAGE 2016 - 90 POINTS - Vivid ruby-red. Ripe, spice-tinged blackberry, licorice and cracked pepper qualities on the perfumed nose. Lively red and dark berry liqueur and spicecake flavors are lifted and sharpened by a smocky mineral flourish. Concentrated as well as energetic, finishing with very good persistence and subtle notes of candied flowers and musky herbs." [+]
"Vintage 2015: The nose is aromatic and relatively elegant. It reveals notes of cassis, boysenberry and slight hints of crushed black cherry associated with a discreet hint of zan, gar¬rigue, caramelization as well as an imperceptible hint of white pepper (in the background). The palate is fruity, fine, sleek, nicely juicy, racy and offers a slight mineral frame, a small suavity as well as a slight gour¬mandize. In the mouth this wine expresses notes of juicy blueberry, black cherry and slight hints of ripe red fruits associated with woody hints, discreet hints of thyme, spices as well as an imperceptible hint of gray pepper (in the background). Tannins are well-built. Good length and persistence on notes of (very) ripe black fruits and liquorices. " [+]
"vintage 2014 - UK: Steady dark red. The nose combines mulberry, big red berry fruit, with cooked plums, has a tidy curve of sweetness. The palate offers also sweet-notes, fluid raspberry fruit favors, with calm tannins in step, a small note of final freshness and a little cassis. This is doesn’t reach for the sky, but is trim and orderly.
From mid 2016 – 2021-22
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From mid 2016 – 2021-22
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