2006 | Domaine de la Grange des Peres | VDP de l'Herault (Magnum)

This smells and tastes like a blend of pit and bush fruit distillates with some resinous, herbal elixir. Cassis, cherry pits, dark chocolate, honey, walnut oil, iodine, roasted meats, resinous and bitter-sweet herbs, and wet stone are among the flavor elements that implacably stain the palate.

Reviews:

• Wine Advocate: The 2006 Grange des Peres red had been assembled but not bottled when I visited in December. (In Vaille’s frigid, canal-side cellar, wines in cask evolve very slowly.) This millerandage-afflicted vintage has produced such a small crop in red as well as white, that Vaille said he would have practical difficulties figuring out how best to allocate it to his customers. This smells and tastes like a blend of pit and bush fruit distillates with some resinous, herbal elixir. The sheer density on exhibit here – including a huge web of finely-spun tannins – makes for a certain severity. “It’s not very baroque,” is Vaille’s wry comment, and I would concur. This is going to need at least 5-6 years in the cellar to even begin to reveal its full potential, and I can imagine a long bottle evolution borrowing elements from the Medoc, Hermitage, and Chateauneuf (much as Vaille’s choice of grapes anticipates). Yet even if its potential is far from realization, this wine’s layered complexity and visceral intensity are already undeniable. Cassis, cherry pits, dark chocolate, honey, walnut oil, iodine, roasted meats, resinous and bitter-sweet herbs, and wet stone are among the flavor elements that implacably stain the palate.

Producer Information

Domaine de la Grange des Pères is a star producer in the Languedoc region of France, which produces small quantities of two of the most sought-after and expensive wines in the region. The small amounts available on export markets often sell out as soon as, or even before, shipments arrive. The domaine was established in 1989 by the late founder Laurent Vaillé who repurposed land acquired by his grandather in the 1950s. The domaine overlooks the Hérault river, just south of the town of Aniane, close to Mas de Daumas Gassac. The land is rich in limestone, boulders, and glacial scree and required a great deal of dynamiting and bulldozing to produce an ideal terroir. Two wines are made under the IGP de l'Hérault classification. The red is mostly made from Syrah and Mourvèdre, with smaller proportions of Cabernet Sauvignon and Counoise. The varieties are vinified separately and aged separately in 228-liter barriques, and blended when fully finished, before settling and bottling. The use of Cabernet Sauvignon means the wine cannot be labeled as Languedoc AOC/AOP. The white wine is based on Roussanne with around 10 percent each of Marsanne and Chardonnay. The varieties are fermented separately, then blended for malolactic fermentation and aging in 600-liter demi-muid barrels.

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