2007 Montirius "Le Clos" Vacqueryas (1.5L)
Robert Parker's Wine Advocate
A blend of equal parts Grenache and Syrah, the 2007 Vacqueyras Le Clos was brought up in cement tanks. It exhibits gorgeous notes of kirsch liqueur, licorice, and smoked herbs, a full-bodied, fleshy mouthfeel, pure fruit, sweet tannin, and a long finish. Domaine Montirius is another sizeable (80 acres) estate in Vacqueyras that is doing very fine work. They also own abundant acreage in other southern Rhone appellations, especially in Gigondas. Eric and Christine Saurel own 40 acres in Gigondas, all of which they farm biodynamically.
Stephen Tanzer's International Wine Cellar
Bright ruby. Black raspberry, kirsch, violet, spicecake and smoky minerals on the nose. A spicy, finely etched midweight that offers sweet red and dark fruit flavors, with silky tannins adding support. The red fruit and spice notes dominate the finish, which is very pure and focused. More primary than the Garrigues and probably destined for a longer life.
Ripe and supple, delivering a tasty beam of blackberry and melted fig fruit, laced with alluring notes of dark raisin, tobacco and black tea. The solid, medium-weight finish is very polished.
Dark ruby color. restrained earthy, leather and plummy aromas lead to a more modern and extracted palate of jammy cherry-berry fruit, asphalt, black olive and spice. Full-bodied, creamy and smooth with supple tannins for easy drinking. Shows moderate complexity.
Montirius is the impeccable fifth-generation estate of the Saurel family, a leading producer of Vacqueyras and Gigondas wines in the southern Rhone Valley. The Saurels make a range of deeply scented and flavored wines imbued with Provence's spice and structure. These are sensual wines with unusual finesse, possessing penetrating minerality and length. Le Clos is a unique parcel in Vacqueryas comprising 8.5 hectares. Surrounded by oaks in a microclimate yielding less rain than surrounding areas, the vineyard is planted on a gently rising slope comprised of garrigues and blue clay. The estate has been practicing biodynamic viticulture for more than ten years. 14% abv.