Domaine Santa Duc Vacqueyras Les Aubes Biodynamic Organic 2022 750ml

Expert Notes

Stuart Pigott writes: Nose of wild berries, smoke and earth. A rich and mellow, full-bodied example of this appellation, the healthy, moderately dry tannins wrapped in velvet. Long finish that’s much brighter than the first impression suggests. A cuvee of 80% grenache and 20% syrah from two parcels close to the border with Gigondas. From biodynamically grown grapes. Drink or hold. – James Suckling 93

Alistair Cooper MW writes: Plenty of pure fruit on the nose light red fruits, as well as a slight garrigue note. A compact palate, with peppery spice and fine, firm, bright tannins moderate weight. Bright, sleek and attractive red fruit on the layered finish. Bright, engaging and relatively light. Drinking 2025 to 2032. – Jancis Robinson 16.5

Winemaker Description

The Vacqueyras Les Aubes has substantial fruit and earthy notes mixed with notes of pepper and licorice. A great match for roasted vegetables, and gouda cheese –

The estate was created in 1874 and since then, six generations of the Gras family have succeeded one another, each making their own contribution to its development. Benjamin has worked hand in hand with his father, Yves, since 2017. After obtaining a degree in oenology at the University of Burgundy in Dijon, his experience was enriched by periods spent in prestigious wine estates such as Domaine de Romane-Conti and Bodega Vega-Sicilia. He maintains organic farming , converted the entire estate to biodynamic methods in 2016, and is redesigning the wine range to emphasize local terroirs. Just like his father, he favors as little intervention as possible in winemaking and respect for what nature offers.

Vacqueyras Les Aubes is a blend of Grenache (80%) and Syrah (20%) coming from plots located exclusively in places called Les Aubes and La Ponche in Vacqueyras, over 1.5 hectares. The harvest is manual with sorting in the vineyard, followed by a second on a sorting table and partial destemming. Fermentation lasts 20 to 30 days in stainless steel vats under controlled temperatures with two long daily pumping overs. Malolactic fermentation occurs in vats. The wine is aged for 18 months in 36-hectoliter Stockinger oak barrels and 8-hectoliter terracotta jars .