Cairanne 2019
Cairanne

Terroirs d'exception

Varieties
  • 55% Grenache noir
  • 20% Syrah
  • 15% Mourvèdre
  • 5% Cinsault
  • 5% Marselan
Vintages
2019

A cuvée from a selection of high altitude vines in the Cairanne AOC!

Like the 2016 vintage, this Cairanne 2019 is made from old vines and from high plots of the appellation (250m). It offers a medium-bodied and elegant style. It is balanced by aromas of black fruits and pepper.


note

92/100 – PARKER
“For his Cairanne, Vignon holds the Grenache (55%), Syrah (20%), and Cinsault (5%) in cold storage until he’s able to harvest the Mourvèdre (15%) and Marselan (5%), then ferments them all together. The 2019 Cairanne offers bright notes of red raspberries and even strawberries, plus deeper notes of black cherries, all framed by silky tannins. Medium to full-bodied, it’s another terrific effort from Vignon, whose entire 2019 lineup looks very solid.”

91/100 – DECANTER
“Very old vines. Fresh and lifted, not the deepest, but lots of perky berry fruits to enjoy. Well balanced acidity. Good sense of vibrancy. There is a certain potency to the alcohol, which is typical for 2019 in Cairanne. But it also has a sense of freshness and drinkability.”


Terroir

Since 2016, Cairanne has become a Cru of Côtes du Rhône. Adjacent to the south of a hilly massif that separates the Aygues and Ouvèze valleys, the appellation extends over the single commune of Cairanne in the north-western part of the Vaucluse.

Nature of the soil and vines exposure allowed to play between complexity and freshness. This Cairanne 2019 comes from old vines located on the high plots of the appellation (250m), composed of limestone pebbles, alternating with marls.

Vinification and ageing

Vinification

Late harvest. Very long cold maceration with intense punch-down in order to extract the maximum of aromas and matter before the appearance of alcohol.

Extractions were stopped at the beginning of fermentation.

Ageing 

Aged in concrete vats in order to respect the freshness and the fruit.

Food and wine pairing

Duck breast with blackcurrant sauce – T Bone steak grilled on a bed of thyme – Chocolate dessert

  • Aging potential Until 2027
  • Service 14/16°C

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