Clos Montirius Vacqueyras 2003

I found this biodynamic wine at Bar Boloud in New York City, while dining on pâtés and blood sausage. Rarely does a wine from the Vacqueyras region of the southern Rhône Valley embody such a degree of complexity. A blend of Grenache and Syrah, Clos Montirius evokes aromas of macerated cherries and developed red currants, intertwined with a distinct barnyardy edge. The earthy, leathery undertones support the wine, add depth and compensate for a slight astringency on the nose.

On the palate there are notes of cassis and spice, and the wine drinks slightly “hot” (higher in alcohol) due to the excessively warm vintage in which it was produced. Yet, the well balanced tannins even out the fruit and alcohol to achieve a wine that is palate and food friendly. It’s easy on the wallet as well — the average retail price is $22. It pairs well with game, such as squab or venison, but can be enjoyed on its own or with a hard cheese.


3 responses to “Clos Montirius Vacqueyras 2003”

  1. Great review Rachael, I love what Montirius is doing. PS there’s a review here of the 2001 from a UK perspective, which is right in the drinking zone now:

  2. Rachael Lowe Avatar
    Rachael Lowe

    Thank you Paul! I do love their wines, and am always interested in earlier vintages and their current drinking capabilities…thanks for the link!

  3. Yoko Takahashi Avatar
    Yoko Takahashi

    You ROCK, Rachael! Loved your post and information about this wine. I attended this Silkstone event on their roof top and their “chosen” wine consultant poured us Vacqueyras for the pork shoulder main course? The dining guests and I really didn’t think it paired well? Actually, most of the people at the table were somewhat confused, but we didn’t want to be rude. Her choice for the appetizer course was also off-putting, a rosey rosado (and I love Italian rosados, but this one was too rosey, too sweet?), made me a bit queasy smelling floral, rosey wine as I’m eating the rich-flavored appetizers. The other guests seemingly didn’t finish this wine either.

    We just didn’t understand how this wine consultant could have messed up the wine regarding food pairings, or did she not do her research? After reading your article, I agree, we wanted more rich meat or gamey meat to be paired with Vacqueyras. Though Silkstone seemingly has a decent reputation, I hope to never bump into this “wine sommelier” ever again.

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