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Chateau des Tours

2011 Chateau des Tours, Vacqueyras

France Grenache Syrah Rhone Vacqueyras 750ML

Wine Advocate

91

CellarTracker

92
/
2011 Chateau des Tours, Vacqueyras
Chateau des Tours

2011 Chateau des Tours, Vacqueyras

France Grenache Syrah Rhone Vacqueyras 750ML

Wine Advocate

91

CellarTracker

92
/
0 In Stock

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Spoken about in hushed tones by many a collector, Chateau Rayas - and all of its arms from Fonsalette to Chateau des Tours - is known as the greatest Grenache producer in the world. After his uncle Jacques' passing in 1997, Emmanuel Reynaud has continually crafted phenomenal wines from each estate that are sought the world over.

Chateau des Tours

Several generations have run the Chateau Rayas, but Jacques Reynaud took the wines into the stratosphere, where Emmanuel has only served to keep them since his ascendance in 1997. Almost as reticent in accepting his fame as Jacques - who used to hide when cars would approach the Chateau - Emmanuel guards closely his recipe to the legendary wines escaping the estate every year.

We know that the vines are ancient and produce small, intense yields. There is no temperature-control in the cellars, and the wines ferment in concrete before being transferred to ancient barrels of several different sizes. That's it - no magic tricks, just patience; the wines will ferment for about a year, and then will be aged in bottle at the estates until they are deemed ready to drink; routinely vintages are released nearly a decade after their fermentations conclude.

From Chateau des Tours in Vaucluse, 40 hectares of Grenache, Syrah, Merlot, Cinsault, Grenache Blanc and Clairette are planted to black sand vineyards. The one difference in vinification from the other Rayas estates is the Merlot, which will be partially aged in new oak.

Meet the Producer

Chateau des Tours

Spoken about in hushed tones by many a collector, Chateau Rayas - and all of its arms from Fonsalette to Chateau des Tours - is known as the greatest Grenache producer in the world. After his uncle Jacques' passing in 1997, Emmanuel Reynaud has continually crafted phenomenal wines from each estate that are sought the world over.

Several generations have run the Chateau Rayas, but Jacques Reynaud took the wines into the stratosphere, where Emmanuel has only served to keep them since his ascendance in 1997. Almost as reticent in accepting his fame as Jacques - who used to hide when cars would approach the Chateau - Emmanuel guards closely his recipe to the legendary wines escaping the estate every year.

We know that the vines are ancient and produce small, intense yields. There is no temperature-control in the cellars, and the wines ferment in concrete before being transferred to ancient barrels of several different sizes. That's it - no magic tricks, just patience; the wines will ferment for about a year, and then will be aged in bottle at the estates until they are deemed ready to drink; routinely vintages are released nearly a decade after their fermentations conclude.

From Chateau des Tours in Vaucluse, 40 hectares of Grenache, Syrah, Merlot, Cinsault, Grenache Blanc and Clairette are planted to black sand vineyards. The one difference in vinification from the other Rayas estates is the Merlot, which will be partially aged in new oak.

The Wine Advocate

Wine Advocate

91

The pale ruby and bricking 2011 Vacqueyras is a silken wonder, weaving together gossamer notes of dried cherries, stone fruit, leather and spice. It weighs in at a labeled strength of 15% alcohol, yet seems light and airy on the palate, adding hints of salted licorice and orange zest on the long, intense, yet delicate finish. Given its slightly advanced color and rather delicate style, I suggest drinking it over the next few years, although these wines often show an uncanny ability to remain at their plateau of maturity much longer than you might expect.

What the Critics are Saying

The Wine Advocate

Wine Advocate

91

The pale ruby and bricking 2011 Vacqueyras is a silken wonder, weaving together gossamer notes of dried cherries, stone fruit, leather and spice. It weighs in at a labeled strength of 15% alcohol, yet seems light and airy on the palate, adding hints of salted licorice and orange zest on the long, intense, yet delicate finish. Given its slightly advanced color and rather delicate style, I suggest drinking it over the next few years, although these wines often show an uncanny ability to remain at their plateau of maturity much longer than you might expect.