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Fruit Sauvage

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

  • AOP Vacqueyras

  • 60% grenache and 40% Syrah, from vines aged 10 to 45

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

  • Hand harvest followed by selective sorting for quality

  • Traditional, natural fermentation with wild yeast

  • Long maceration, for 1-2 months

  • 12 month ageing: half in large mild oak vats, half in cement vats

  • Approx. 15 000 bottles/year

  • Enjoy within 5 to 7 years


Clay-limestone 27 M years old

Tertiary Oligocene covered with 35cm of alluvium.

Andreas LARSSON liked
Fruit Sauvage 2015 :

Food and wine

Our medals:


Vintage 2016

•    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 terrific purity of fruit. Made from 60% Grenoche and 40% Syrah that was destemmed and aged in concrete tanks. Drink this beauty anytime over the coming decade.”

•    Jancis Robinson (Richard Hemming): 16 points

“..The classic rich charm of the southern Rhône.”

Vintage 2015

  •    Gold Medal, Gilbert and Gaillard •    Official cuvée of the Festival d'Avignon •    Silver medal, Millesime Bio 2017. •    Silver medal, Orange Wine Competition. • Jeb Dunnuck, 92 Parker points •    Josh Reynolds, 91 points •    Bethane guide selection & Desseauve, 15.5 points •    Revue Anthocyanes: selection Yohan Castaing •    Jancis Robinson 16.5+ “Racy and very sweet fruit but with good, well-integrated acidity. Fine tannins. Proper wine.” • Andreas LARSSON –Best Sommelier in the World-     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.”

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