Vacqueyras wine: the southern Rhône cru below the Dentelles de Montmirail
Vacqueyras sits in the southern Rhône, on the left bank of the Ouvèze river, with the jagged limestone peaks of the Dentelles de Montmirail rising behind it. The appellation covers just two communes, Vacqueyras and Sarrians, and borders Gigondas. The village was allowed to add its name to Côtes du Rhône Villages labels in 1967 and was promoted to a cru of its own in 1990. That made Vacqueyras the second village of the southern Rhône, after Gigondas, to move up from Villages status to its own appellation.
Most of the vines grow on broad terraces covered in rounded river stones, the galets roulés, over clay, limestone and sand. The stones hold the heat of the day into the night, and the mistral keeps the grapes healthy and dry. The result is ripe, concentrated wine that still keeps an edge of freshness.
Grenache, Syrah and Mourvèdre: what Vacqueyras red wine tastes like
The vast majority of Vacqueyras is red. The rules call for at least 50 percent Grenache, with Syrah and Mourvèdre together making up at least 20 percent. Expect a full, dark red with black cherry, blackberry, black pepper and garrigue, the dry wild herbs of the Provençal scrubland. The tannins are firm but rarely harsh. Next to its neighbour Gigondas, which is often tighter in its youth, Vacqueyras tends to feel a little more open and generous early on.
The appellation also allows white wine and a small amount of rosé. White Vacqueyras is made from Clairette, Grenache Blanc, Bourboulenc, Roussanne, Marsanne and Viognier, and it is a rarity worth seeking out: round, spicy and scented with peach, aniseed and white flowers.
Vacqueyras from Clos des Cazaux, Château des Tours and more
Clos des Cazaux belongs to the Archimbaud-Vache family, whose roots in Vacqueyras go back to the eighteenth century. Their Templiers is a classic, Grenache-led red, while Vieilles Vignes is the estate's oak-aged white Vacqueyras from old vines, led by Clairette with Roussanne and Viognier in the blend.
Château des Tours lies in Sarrians, inside the appellation, and is run by Emmanuel Reynaud, the man behind Château Rayas in Châteauneuf-du-Pape. He bottles without fining or filtration, and his Vacqueyras 2017 already has several years of bottle age behind it. Alongside these you'll find La Grande Terre from Roucas Toumba and the white Blanc Thomas from Labadens. If you want to step up in power and structure, Châteauneuf-du-Pape is the natural next move.
Food pairing with Vacqueyras: lamb, game and Provençal stews
Red Vacqueyras wants food with flavour. Pour it with roast leg of lamb with rosemary and garlic, a slow-cooked daube, grilled sausages or game such as venison and wild boar. It also handles hearty vegetable dishes built on aubergine, olives and tomato. Serve it at 16 to 18°C and decant a young bottle. White Vacqueyras suits chicken with tarragon, grilled fish with fennel and aged goat's cheese.
Vacqueyras wine FAQ
What kind of wine is Vacqueyras?
Vacqueyras is a cru appellation in the southern Rhône. Most of it is red wine based on Grenache with Syrah and Mourvèdre, but white wine and a little rosé are made too.
What is the difference between Vacqueyras and Gigondas?
The two villages sit side by side and use the same grapes. Gigondas has more vineyards high on the slopes and often gives tighter wines, while Vacqueyras is usually more open and warm when young.
Is there white Vacqueyras?
Yes. White Vacqueyras is a small part of production, made from grapes such as Clairette, Roussanne, Grenache Blanc and Viognier. It is full and spicy with gentle acidity.
How long can you age Vacqueyras red wine?
Most red Vacqueyras drinks well after three or four years and keeps comfortably for eight to ten. The best old-vine cuvées can go further, developing leather, dried fruit and truffle.