Les Clefs d’Or
14.00€
Vintage: 2023
Grape Varieties: 50% clairette, 30% roussane, 20% white grenache
Vineyard: 20 to 40 years old vines
Havest: manual
Colour: lustrous, pale golden colour with green tints.
Bouquet: expressive, revealing on top of its floral and fruity aromas notes of fennel (aniseed) which are characteristic of the Clairette variety.
Palate: the attack is smooth and fruity. The balance and the finesse of the wine develop in the middle of the palate. The finish is marked by a persistence of the fruit and this freshness (acidity) that enhances the minerality of the terroir.
Maximum of 6 bottles per order.
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Description
Grape Varieties: 50% clairette, 30% roussane, 20% white grenache
Vineyard: 20 to 40 years old vines
Yield: 35 hl/ha
Terroir: slopes consisting of sandstone and Miocene marl facing South-East
Maturation: 8 months in tanks
Vintage: 2023
To make this cuvée, controlling the yield per vine is essential to ensure the finesse and the aromatic concentration. The choice of the harvest date is crucial to creating a wine that is well balanced, not too alcoholic and that retains above all a lasting and refreshing acidity.
The grapes are harvested by hand in the morning and macerated for 6 hours in the pneumatic press before being pressed very slowly. After a light settling, the juice ferments naturally. Throughout the fermentation process, the temperature is maintained at 16 °C (61 °F). This is followed by a maturation for 8 months in vats protected from air and at a controlled temperature in order to keep the finesse of the aromas intact.
Tasting
Colour: lustrous, pale golden colour with green tints.
Bouquet: expressive, revealing on top of its floral and fruity aromas notes of fennel (aniseed) which are characteristic of the Clairette variety.
Palate: the attack is smooth and fruity. The balance and the finesse of the wine develop in the middle of the palate. The finish is marked by a persistence of the fruit and this freshness (acidity) that enhances the minerality of the terroir.
Food pairing suggestions
Starters: whelks with aioli, sushi, avocado shrimp, asparagus, Anchoïade (anchovy dip) and crunchy vegetables, smoked salmon with dill sauce.
Main courses: cuttlefish à la plancha, grilled prawns, seafood platter, Bouillabaisse soup, red mullet toast with tapenade.
Cheeses: fresh goat cheese, Picodon, Banon, fruity Comté.
Serving temperature: 10 °C to 12 °C (50 °F to 54 °F) as an aperitif, 12 °C to 14 °C (54 °F to 57 °F) to accompany a meal.
Awards
Vacqueyras White Les Clefs d’Or 2023
• Gold Medal Concours des vins Terre de Vins 2024
• Rated 15.5/20 – 90-91/100 Magazine Vertdevin 2024
• Rated 91/100 Magazine La Tulipe Rouge 2024
• 2 stars in the Guide Hachette des Vins 2025
• Rated 15/20 Magazine Vins & Terroirs authentiques 2024
Vacqueyras White Les Clefs d’Or 2021
• 1 star in the Guide Hachette des Vins 2023
Vacqueyras White Les Clefs d’Or 2018
• Gold Medal Concours Général Agricole 2020
• Gold Medal Concours des Vins Jury Consommateurs Vacqueyras 2019
• Gold Medal ELLE à TABLE Magazine 2019
Vacqueyras White Les Clefs d’Or 2017
• Rated 14.5 by Roberto Petronio for Revue des Vins de France
• Gold Medal ELLE A TABLE Wine Competition 2018
• Gold Medal VINSOBRE Wine Competition 2018
• Rated **** (excellent quality) by John Livingston Learmonth sept 2018 from site www.drinkrhone.com
• Rated 16 by Richard Hemming for Jancis Robinson – Decanter Magazine
Vacqueyras White Les Clefs d’Or 2016
• Raimbaut d’ARGENT (silver) at the 31st Concours des Vins Jury Consommateurs Vacqueyras 2017
• Rated 16/20 by Richard Hemming in October 2017 for the site www.jancisrobinson.com
• Wine listed in the Guide Hachette des Vins 2018
• Rated 91 by Decanter Magazine in April 2018
Vacqueyras White Les Clefs d’Or 2015
• Tasting video of Andreas Larsson, elected World's Best Sommelier in 2007