2013 | Domaine de la Grange des Peres | VDP de l'Herault

The aromatics of this Grange des Pères 2013 version explode upon opening. A string of aromas of red fruits and flowers accompanies the delicately smoky notes which bring strength and intensity. The sensations perceived in the mouth confirm those of the nose since the wine continues to diffuse new aromas: Burlat cherry, dried rose, violet, leather, cinnamon, nutmeg, garrigue.

Reviews:

• Wine Advocate: Slightly deeper ruby in color than the 2011, the 2013 Grange des Peres offers a terrific bouquet of black cherries, black raspberries, peppery herbs, wet rocks and hints of new saddle leather. This medium-bodied, nicely concentrated, elegant red is already hard to resist (it benefits from a decant) and will keep for a decade.

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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