Domaine du Vieux LazaretVentoux
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Ventoux from the Domaine du Vieux Lazaret
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ventoux of Domaine du Vieux Lazaret in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Ventoux of Domaine du Vieux Lazaret in the region of Rhone Valley often reveals types of flavors of cherry, earthy or blackberry and sometimes also flavors of red fruit, tobacco or strawberries.
Food and wine pairings with Ventoux
Pairings that work perfectly with Ventoux
Original food and wine pairings with Ventoux
The Ventoux of Domaine du Vieux Lazaret matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bourguignon with cookéo, lamb chops with tarragon cream or potjevlesch (northern france).
Details and technical informations about Domaine du Vieux Lazaret's Ventoux.
Discover the grape variety: Carignan Gris
Lively, aromatic dry whites and pale rosés with a golden-to-salmon colour and a crisp, elegant palate; signature aromas of yellow fruits (peach, apricot), citrus, white flowers and Mediterranean notes. Original Mediterranean profile. Increasingly prized by Roussillon winemakers for small-batch, atypical cuvées. A grey-skinned mutation of Carignan, grown in small quantities in Languedoc-Roussillon, France.
Last vintages of this wine
The best vintages of Ventoux from Domaine du Vieux Lazaret are 2016, 2010, 2015, 2014 and 2013.
Informations about the Domaine du Vieux Lazaret
The Domaine du Vieux Lazaret is one of of the world's greatest estates. It offers 4 wines for sale in the of Ventoux to come and discover on site or to buy online.
The wine region of Ventoux
High-altitude, cool southern Rhône (below the 1,912 m Giant of Provence): signature reds from Grenache and Syrah — round and supple with notes of cherry, raspberry, garrigue, pepper and a truffle touch with age, melted tannins, natural freshness and easy drinking (vs the sun-baked plains wines). Carignan, Cinsault and Mourvèdre as support. Lively, crunchy rosés (raspberry, flowers). Ample whites of Clairette, Roussanne, Bourboulenc, Vermentino.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
