Beaumirail Gigondas La Cave, Vacqueyras 2016 is quite a dark red colour; the nose is smoked, spiced, rather dry-toned from the drought. There’s a low-key air of cooked red fruit. The palate is rather spartan, delivers spiced content on the attack, its best moment, with a rather precarious second half, combat between the firm juice and the dry tendency. It drinks nicely now, best with stews, country dishes.
While they can be robust and rustic in style, typically a great Vacqueyras red combines delicate aromas with intense fruit and a bright, crisp texture. They certainly don’t lack any character and show an abundance of black cherry, wild berry, plum, fig, baking spice, and a touch of game or smoke.
60-75% Grenache, 15-30% Syrah, 5-10% Cinsault, 3-10% Mourvèdre (av age 30 years) from slope vineyards, destemmed, pre-fermentation cool maceration at 18°C, 3 week vinification at 23-30°C, daily pumping overs, part vat emptying/refilling, manual cap punching.
This charming appellation within the Côtes du Rhône Villages was second only to Gigondas to earn its own village appellation status. Its wines may be red, rosé or white—though hardly any is white. Its high winemaking standards follow many of the same rules as Chateauneuf-du-Pape. But for Vacqueyras red wines, half of the grapes have to be Grenache and the remainder is usually a combination of Syrah, Mourvedre and Cinsault.