About this WINE
Domaine le Sang des Cailloux
The charismatic Serge Férigoule has, over the last two decades, done more than most to raise the profile of Vacqueyras. Located on gently ascending limestone vineyards between Vacqueyras itself and Sarrians, this evocatively named property appears, probably a little later than it ought, for the first time on our list.
White Rhône Blend
With the exception of the wines from Condrieu and Château-Grillet virtually all Rhône Valley whites are made from blends.
In the north, the white wines of Hermitage, Crozes-Hermitage, St-Joseph, and St-Péray are produced from blends of Marsanne and Roussanne. Generally Marsanne is the dominant partner and it lends colour, body and weight to the blend, as well as richly scented fruit. Roussanne, a notoriously low yielder and pernickety to grow, produces intensely aromatic wines which contribute bouquet, delicacy and finesse to the blend.
Until about 15 years ago there was very little interest in southern Rhône whites as it was widely believed that the combination of dull non aromatic grapes and the baking summer heat meant quality wine production was nigh impossible. Since then the quality has improved markedly through the introduction of cool fermentation techniques and increased plantings of northern Rhône white grapes.
The base of many blends is still Grenache Blanc, a widely planted variety producing fresh wines with apple-like fruits, often with hints of aniseed. Ugni Blanc is still found in many blends, as is Clairette though their general lack of character and definition has led to a reduction in plantings. The future for southern Rhône whites appears to lie with Roussanne, Marsanne, and, increasingly, Viognier.
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Description
The blend of this cuvée is seldom anything other than complex and 2013 is no exception…it’s made up of 20% Grenache Blanc, 20% Clairette, 15% Viognier, 15% Bourboulenc, 15% Roussane and 15% Marsanne. Yields are 22 hl/ha and both vinification and elevage take place in large 450 litre vats, with a full malolactic fermentation and lees stirring too. The result, unsurprisingly, is fantastically complex, with citric fruit to the fore, a mineral backdrop and hints of fennel, white pepper, bitter almond and papaya added for good measure.
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