2022 Santa Duc Les Aubes Vacqueyras, Southern Rhone

Santa Duc Vacqueyras Les Aubes from Southern Rhône is a bold and beautifully structured red wine that exemplifies the richness and complexity of this renowned appellation. Crafted by Domaine Santa Duc, a family-owned winery with a long-standing reputation for producing expressive wines, Les Aubes is sourced from organically farmed vineyards in Vacqueyras. The region's diverse soils of clay, limestone, and gravel, combined with a warm Mediterranean climate and cooling Mistral winds, create the ideal conditions for producing powerful yet balanced wines. This blend, dominated by Grenache and Syrah, captures the essence of Southern Rhône terroir.

On the palate, Santa Duc Vacqueyras Les Aubes delivers an intense medley of dark fruit flavors, including black cherry, blackberry, and plum, layered with savory notes of black olive, garrigue herbs, and hints of peppery spice. Subtle oak aging introduces nuances of cocoa, vanilla, and a touch of smokiness, enhancing the wine’s depth and complexity. The tannins are firm yet velvety, providing a robust structure that is balanced by vibrant acidity, leading to a long, satisfying finish with lingering notes of dark fruit and earthy undertones.

This Vacqueyras pairs perfectly with hearty and rustic dishes such as slow-cooked lamb shanks, beef stews, or grilled meats. Its herbal and spicy profile also complements Mediterranean-inspired cuisine, including ratatouille, roasted vegetables, and dishes featuring olives and rosemary. Additionally, it pairs beautifully with aged cheeses like Comté and Manchego. Whether enjoyed now for its vibrant character or cellared for 5–10 years to develop further complexity, Santa Duc Vacqueyras Les Aubes is a quintessential Southern Rhône wine.

Parcels planted exclusively at Les Aubes and La Ponche lieux-dit;  Average vine age 60 years. Comprising 80% Grenache, 20% Syrah. Aged 18 months in 36-hectoliter oak Stockinger foudres, and 8-hectoliter terracotta amphorae. Unfined and unfiltered at bottling.
 
The grapes are hand-picked into crates and sorted manually in the vineyard before a second, table sorting in the cellar.  A proportion is destemmed, the quantity being determined by the nature of the vintage and the parcel, and the grapes are fed by gravity into the vats to ensure the integrity of the berries.  Fermentation takes place in thermo-regulated stainless-steel vats for 20 to 30 days, with two long pumping over sessions daily. Punching down is decided after tasting. Pressed pneumatically. Malolactic fermentation in vat. The wines are clarified by settling over winter in the cellar. Barrel filling occurs in the spring.