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Xavier Vignon : Vacqueyras 2023
Stock currently at the producing estate – Will ship after October 29, 2026
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Description
Characteristics and Tasting Tips for the Xavier Vignon Vacqueyras 2023
Tasting
Appearance
This Vacqueyras 2023 shows a deep red colour, a sign of fine concentration.
Nose
The nose opens with aromas of blackberry and plum, accompanied by floral notes of violet and peppery herbs.
Palate
The palate is round, fruity and full-bodied, supported by ripe tannins. Fruit remains the backbone of this cuvée, through to a long finish.
Food and wine pairings
This Vacqueyras 2023 is an ideal match for slow-cooked meats such as lamb braised for several hours or a lamb tagine with prunes. It also pairs very well with duck breast and pan-fried fruit, or with roast pork with herbs.
Serving and cellaring
The Vacqueyras 2023 has an ageing potential of around 2030.
A Red Wine from Vacqueyras Marked by Balance and Precision
The estate
The Xavier Vignon house was founded in 2002 in Châteauneuf-du-Pape, in the southern Rhône Valley, by Xavier Vignon, a consulting oenologist who became a négociant and then a winegrower. From 2012, he began acquiring his own vineyards around Beaumes-de-Venise, where he now owns about fifteen hectares. Still led by Xavier Vignon, the house relies on a broad network of partner growers and on the art of blending to craft cuvées that respect the terroirs of the southern Rhône, including the “Terroirs d'Exception” range.
The vineyard
The Vacqueyras vineyard from which this cuvée comes is sheltered by the Dentelles de Montmirail massif, in the Haut-Vaucluse. The old Grenache vines are planted on terraces of rolled pebbles, while the Syrah comes from clay-limestone soils and clay alluvium. All the plots are farmed according to organic principles.
Winemaking and ageing
To produce the Vacqueyras 2023, each grape variety is vinified separately in concrete tanks, with a maceration of about four weeks. Ageing then continues in small concrete tanks for the Grenache and Mourvèdre, while the Syrah spends six months in concrete tank followed by twelve months in one-year-old barrels.
Grape varieties
Grenache, Syrah, Mourvèdre.
