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Fruit Sauvage

AOC Vacqueyras, Organic Agriculture

"The dark ruby color of this vintage exudes scents of fresh blackcurrant and sweet spices. The palate develops this aromatic palette coated with tannins that are very present but already well blended, silky and elegant."

 

  • Appellation: AOC Vacqueyras

  • Type: Red

  • Culture: Organic Agriculture (certified since 1989)

  • Grape varieties: 60% Grenache, 40% Syrah aged 10 to 45 years.

  • Terroir located around the Clos at an altitude of 250m in a naturally protected area.

  • Manual harvest with quality sorting.

  • Fermentation , traditional and natural with indigenous yeasts.

  • Long vatting period of one to two months.

  • Aged for 12 months: half truncated cone tank, half concrete tank.

  • Production: Approximately 15,000 bottles/year.

  • Cellar potential: 5 to 7 years.

Fruit Sauvage Terroir

 

27 million year old clay-limestone

Oligocene of the Tertiary covered with 35cm of alluvium.

 

Press
Andreas Larsson tells us about Fruit Sauvage 2015.
Fruit Sauvage Medals and Reviews

 

2016 Vintage

  • Jeb Dunnuck, 93 points “This is a terrific Vacqueyras estate and I loved their 2016 Fruit Sauvage. I suspect it's the finest vintage ever for this cuvée.. Offering a huge nose of blackberries, plums, orange rind and violets. It has full-bodied richness, a seamless, unctuous texture and terrifying purity of fruit. Drink this beauty anytime over the coming decade.”

  • Jancis Robinson (Richard Hemming): 16 points "...The classic rich charm of the southern Rhone."

 

2016 Vintage

  • Jancis Robinson 16.5+ “Racy and very sweet fruit but with good, well-integrated acidity. Fine tannins. Proper wine.”

  • Gold Medal, Gilbert and Gaillard

  • Official vintage of the Avignon Festival 2015

  • Silver Medal, Organic Vintage 2017.

  • Gold Medal, Orange Wine Competition.

  • Josh Reynolds, 91 points

  • Bethane & Desseauve guide selection, 15.5 points

  • Anthocyanes Review: Yohan Castaing selection

  • Andreas Larsson 89pts. “Sweet and ripe nose of cassis, plum and red berries with some garrigue and lavender. The palate has good weight and density… vital acidity and layers of spicy fruit on the finish.”

Food and Wine Pairing
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