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Domaine de Montvac Vacqueyras

  Cécile Dusserre

Founded in 1860, Domaine de Montvac, a producer of natural wines, has been passed from mother to daughter for the past three generations.  With the support of husbands, who fully embraced all aspects of life in the winery and vineyard, this family run winery holds a total of 22ha of vineyards–3ha in Gigondas, 2ha in Cotes du Rhone, and 17ha in Vacqueyras. 

In Vacqueyras, the yields are low to provide maximum concentration.  Subject to the Mistral winds, which cool the Rhone Valley by a few degrees for a third of the year, Cécile Dusserre’s small plot of vines is lined with pine trees that help protect vines from Mistral gusts.  And while these cooler temps help keep the vines free of humidity, and thereby free of disease, they also helps concentrate the grapes.  Embellishing the nature of the local climate, Cécile harvests when the grapes are slightly overripe.      

Practicing organic agriculture without certification, Domaine de Montvac does not use herbicides or pesticides.  “The notion of the terroir translates,” says Cécile.  “The vineyard has roots which can go back to 50 or 60 inches below to get all the potential of the soil.”  Trained in classical dance, Dusserre remains focused on motion.  In 1992, she began training with her father, an oenologist.  And with three daughters of her own, the matrilineal tradition will most certainly live on.    

  

In the winery, there is no crushing and some destemming, and the native yeasts are kept.  The tanks are gravity fed to minimize agitation, and Cécile employs “light-touch interventions that realize all of the grapes’ potential qualities.”  After fermentation, the wines are kept underground, some in concrete vats and others in barriques.

Vinified from a selection of Grenache (60%) and Syrah (40%) grapes from their oldest vines, the Domaine de Montvac Vacqueyras Cuvée Vincila 2007 is earthy with notes of bramble berry fruit. Silky with integrated tannins that accentuate the bramble notes, Cuvée Vincila has a lingering spice that warms the mouth–a perfect accompaniment to most any component of your upcoming Thanksgiving feast.  

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  1. Vinisud 2012 | T. Edward Wines

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