“Bouvencourt”: A tribute to the name and character of the Brotte’s traditional Vacqueyras wine, which used to originate from a lieu-dit of the same name (1970s). Just take a look at this Vacqueyras’ bright, clear red hue! The warm and generous “Cuvée Bouvencourt” takes us on a journey through Provence with a very fine bouquet of garrigue scrubland, Provençal herbs, and red and black fruits. The palate reflects the nose and reveals a smooth, elegant and meaty body.
Appearance – Dark ruby hue.
Nose – Intense and complex. In its early youth, the nose is fresh with red fruit aromas such as cherries and strawberries and a touch of spice and mint. After two to three years of cellar-ageing, cherries in brandy, strawberry jam and gingerbread dominate the first nose, which then goes on to develop kirch, liquorice and truffle aromas.
Palate – When young, the wine is fresh and already soft with hints of cherries and spices. With age, the palate becomes very broad with a very long finish and is underpinned by kirsch-like aromas of crushed strawberries, truffles and undergrowth.
Vacqueyras, a small village which gave its name to one of the 9 southern Rhône Valley crus in 1990, is located near the famous Gigondas and Beaumes de Venise AOCs.
The AOC extends over soils of red clay and sand which are covered with pebbles, thereby reducing the yields and resulting in grapes full of aromas and colour. The climate is hot and dry and this is amplified by the effects of the Mistral wind.
VINIFICATION & AGEING
Harvesting is staggered and carried out according to the maturity of the grapes, which differs depending on the grape varieties and the plots, some lying at altitude. Destemming is carried out if the year requires it and the grapes are then crushed. Fermentation takes place at a controlled temperature of around 28°C and is followed by 4 weeks of maceration to extract as much tannin and colour as required. After malolactic fermentation in concrete tanks, the wine is aged for 12 months in 100-year-old oak foudres.
Serve at 17°C.
Enjoy with jugged hare, marinated beef cheek or a shoulder of lamb. This wine also works well with a dessert such as chocolate mousse with a raspberry coulis.
Brand: Brotte – Les Crus
Classification: AOC Vacqueyras
Region: Rhône Valley (France)
Grape Varieties: Grenache complemented by Syrah