Paul Jaboulet Aine Vacqueyras Les Cyprès 2017

In 1834, a full 100 years before the introduction of the A.O.C. system, Antoine Jaboulet began to transform a sleepy region into one of the most important quality winegrowing terroirs in the world. Since that time, Paul Jaboulet Aîné has become the benchmark in the Northern Rhône, with the iconic Hermitage ‘La Chapelle’ being responsible for some of the greatest wines ever produced. Ten years ago, the Frey family purchased this historic property and committed tremendous effort and resources to improve upon the already legendary estate. They immediately started converting the estate vineyards to organic biodynamic principals and encouraging sustainable practices from every family grower they work with. With each successive vintage the purifying effects of these natural agricultural improvements can be felt and tasted. This is one of France’s finest estates, the crown jewel of the Rhône Valley. Oenologist and proprietor Caroline Frey, alongside Winemaking Director Jacques Desvernois, are producing the authentic standard for quality Syrah across the Northern Rhône.  

Vacqueyras is a French wine Appellation d'Origine Contrôlée (AOC) in the southern Rhône wine region of France, along the banks of the River Ouvèze, producing wine since the 15th century. It is primarily a red wine region with some white and rosé wines being produced. Being a little brother of Châteauneuf-du-Pape and Gigondas, the wine is moderately prestigious and can yield very good results when made with quality in mind. Located only a few kilometers south of Gigondas, Vacqueyras shares much of the same terroir with vineyards located in 100–400 metres (330–1,310 ft) altitude. Vacqueyras is, like Gigondas, known for its power rather than its elegance. The backbone of the wine is Grenache, however producers of Vacqueyras use more Syrah than is used in Gigondas which can make the style seem cooler. 

Color: A deep, pure and lustrous garnet red. Nose: spicy notes of pepper and clove, combining with aromas of red fruit and garrigue (wild local herbs). Palate: jam and cherry flavors, with fine tannins and a pleasant lingering finish. Serve with: red meats, exotic dishes, grilled meats and aged cheeses.