Vacqueyras

Where is the Vacqueyras appellation located?

The Vacqueyras appellation is located in the southern Rhône Valley, in the Vaucluse, on the left bank of the Ouvèze, at the foot of the Dentelles de Montmirail massif. It extends over approximately 1,460 hectares spread across two communes, Vacqueyras and Sarrians, some fifteen kilometres south-east of Orange and north-east of Avignon. The vineyard occupies broad terraces between 60 and 160 metres in altitude, from the hillsides backing onto the Dentelles to the garrigue scrubland overlooking the river. Gigondas borders this terroir to the north, Beaumes-de-Venise to the east, while Châteauneuf-du-Pape and Lirac lie further to the south, the latter on the other side of the Rhône.

History of the Vacqueyras appellation

The history of this vineyard dates back to Antiquity, with the remains of a Roman villa having been found in the commune, whose name is said to derive from the Latin Vallea Quadreria, the valley of stones. The first written records of the vine date from the Middle Ages: the first land register of the Comtat Venaissin mentions vineyards in 1414, and taxes on grape and wine harvests appear in 1448. The village is also the birthplace of the troubadour Raimbaut de Vaqueyras, in the 12th century. Annexed to France along with the Comtat Venaissin in 1791, then ruined by phylloxera, this vineyard was reborn in the 20th century. Vacqueyras entered the Côtes du Rhône area in 1937, joined the Côtes du Rhône Villages in 1955, and then obtained in 1967 the right to append its commune name to the appellation. Following an application lodged in 1984 and six years of review, the decree of 15 August 1990 confirmed its elevation to cru status. Since 1998, the appellation has been the official cru of the Festival d'Avignon, which has done much for its renown.

What are the terroirs of the Vacqueyras appellation?

The terroirs fan out from the Dentelles de Montmirail to the Ouvèze, which explains the diversity of styles produced. To the north and east, the foothills of the Dentelles offer marl-limestone soils and cooler exposures, conducive to finesse and syrah. The heart of the appellation rests on broad terraces formed from glacial alluvium, combining rounded pebbles, gravel, sand and clay, which return at night the heat absorbed during the day. To the west, on the Sarrians plateau, the garrigue uplands feature high terraces of rounded pebbles over a clay subsoil, the preferred terroir for old grenache vines. The Mediterranean climate, with abundant sunshine, brings hot, dry summers, and the mistral regularly cleanses the vines, limiting disease and allowing many estates to work organically or biodynamically.

Which grape varieties are permitted in the Vacqueyras appellation?

The main grape variety is grenache noir, which must account for at least 50% of the red blend, complemented by syrah and mourvèdre, which must both be present at a minimum of 20% together. These three varieties must total 90%, with the other Côtes du Rhône varieties, such as cinsault or counoise, not exceeding 10%. Grenache provides the flesh, ripe fruit and generosity, syrah the colour, spice and tension, mourvèdre tight tannins, notes of leather and genuine ageing potential. For whites, the blend is built on clairette, grenache blanc, bourboulenc, roussanne, marsanne and viognier, none of which may exceed 80% of the blend, yielding floral and fresh wines. Rosés are primarily made from grenache, cinsault and mourvèdre.

What are the different styles of Vacqueyras wines?

This appellation produces red, white and rosé wines, a feature that was long unique among the crus on the left bank of the Rhône. The reds, which make up the vast majority, display a deep colour, a nose of black cherry, blackberry and candied fruit, which over time gives way to garrigue, liquorice, leather and game, on a powerful and full-bodied palate. The whites, rare, seduce with their floral bouquet of acacia and broom punctuated by citrus, with a broad and flavoursome palate. The rosés, often made by the saignée method, are vinous and indulgent. Traditional vinification involves fairly long macerations in concrete or stainless steel vats, sometimes with whole bunches, followed by ageing of twelve to eighteen months in vat, large oak cask or demi-muid, with new oak remaining little used.

When it comes to food and wine pairings, the reds call for herb-roasted lamb, Provençal daube, grilled meats, game, meat dishes in sauce and aged cheeses. The whites accompany grilled fish, tapenade and goat's cheeses, the rosés charcuterie and Mediterranean cuisine. Serve the reds between 16 and 17 °C, the whites and rosés around 12 °C.

What are the best vintages of Vacqueyras?

The reference vintages of the last thirty years are 1998, 2001, 2005, 2007, 2009, 2010, 2015, 2016, 2019, 2020 and 2022, years in which grenache achieved full ripeness without excess power. 2010 and 2016 remain benchmarks for balance and ageing potential, 2007 and 2019 are sunny and generous vintages, 2005 and 2015 are years of structure. Conversely, 2002 was devastated by the September floods in the Vaucluse, 2003 produced very ripe and atypical wines, and the vintages 2008, 2011, 2013, 2014, 2018 and 2021 proved more uneven, affected in each case by rain, mildew or frost. These years remain interesting from rigorous producers, at gentle prices and for near-term drinking. Today, the vintages from 2005 to 2016 are at their peak, 2019, 2020 and 2022 still require a little patience for the most structured cuvées, and recent vintages can be enjoyed now for their fruit.

What are the best estates of the Vacqueyras appellation?

The finest estates bring together a number of family properties that have become cult names and a solid core of independent winemakers. Château des Tours stands clearly at the top of this unofficial hierarchy. Located in Sarrians, at the western edge of the appellation, it has belonged to the Reynaud family since 1935 and was run by Emmanuel Reynaud, also the master of the legendary Château Rayas, from 1989 until his passing in November 2025, with his two sons continuing his work today. Late harvests, whole-bunch vinifications, long ageing and a refusal of any artifice yield wines of singular purity and freshness, sought after the world over and now very difficult to find.

How long should a Vacqueyras wine be kept?

A red Vacqueyras wine generally keeps between five and fifteen years, and up to twenty years or more for old-vine cuvées from the finest estates in great vintages. Entry-level cuvées are best enjoyed within their first three to eight years, while the fruit remains vibrant. The whites, apart from a few ambitious cuvées, are best drunk within two to four years, and the rosés within the year or two following the harvest. The ideal cellar is kept between 11 and 14 °C, with good humidity, away from light and vibrations, with bottles lying on their side. Decanting for one hour benefits young reds, which are often closed with still-tight tannins, while bottles over ten years old should be gently decanted solely to separate the sediment.