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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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||90 Pts Josh Raynolds - Vinous Media||Size:||750ML
||Grenache / Garnacha, Syrah / Shiraz, Mourvedre / Mataro / Monastrell / Garrut
90 Pts Josh Raynolds - Vinous Media
"Bright ruby. Ripe red fruit aromas are lifted by a spicy nuance and pick up a candied licorice quality with air. Fleshy black raspberry and bitter cherry flavors are sharpened by a peppery nuance and tangy minerality. Closes spicy and long, with slow-building tannins and very good clarity."
"Founded in 1860, Domaine de Montvac has been passed from mother to daughter for the past three generations and is currently farmed by Cecile Dussiere. With the support of their husbands, who fully embraced all aspects of life in the winery and vineyard, the women have owned and operated a total of 22ha of vineyards over the years--3ha in Gigondas, 2ha in Cotes du Rhone, and 17ha in Vacqueyras.
In Vacqueyras, the yields are low to provide maximum concentration. Subject to the Mistral winds, which cool the Rhone Valley by a few degrees for a third of the year, Cecile's small plot of vines is lined with pine trees that help protect vines from Mistral gusts. And while these cooler temps help keep the vines free of humidity, and thereby free of disease, they also helps concentrate the grapes. Embellishing the nature of the local climate, Cecile harvests when the grapes are slightly overripe.
Practicing sustainable agriculture, Domaine de Montvac does not use herbicides or pesticides. "The notion of the terroir translates," says Cecile. "The vineyard has roots which can go back to 50 or 60 inches below to get all the potential of the soil." Trained in classical dance, Cecile remains focused on motion. In 1992, she began training with her father, an oenologist. And with three daughters of her own, the matrilineal tradition will most certainly live on.
In the winery, there is no crushing and some destemming, and the native yeasts are kept. The tanks are gravity fed to minimize agitation, and Cecile employs "light-touch interventions that realize all of the grapes' potential qualities." After fermentation, the wines are kept underground, some in concrete vats and others in barriques." -Distributor