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Yves Cheron Grand Montmirail

Year

2009
Varietal

Grenache
Style

Juicy
Origin

France
Pairing

Pork
$30.00 $25.50 per bottle
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Origin
Spanning 188,700 acres, the Rhône Valley is the second-largest French A.O.C. wine region in surface area and production. Southern Rhône blended reds are usually made from three main grape varieties: Grenache, Syrah and Mourvèdre. The town of Vacqueyras is one of the region’s famous crus—top wine-producing areas. Vacqueyras’s long-standing reputation for burly, earthy wines is beginning to change as updated, modern approaches produce cleaner, more polished wines.
Pairings
This Rhône blend’s rich texture and spicy flavors will match well with pork, duck and lamb. Grilling the food will highlight the wine’s savory qualities, although roasting and sautéing will also work well. Fresh pork or lamb sausages accompanied by earthy vegetables like eggplant, red peppers and squash make a rustic, lightly spicy meal that echoes the Provençal cuisine of the Vacqueyras region.

Serve at cool room temperature (64°F).
Winemaker
Yves Cheron, who studied winemaking in Burgundy, assumed the helm at Montmirail in the early 1980s, not long after his winemaker father purchased the property from its heirless owners. The Grenache and Syrah vineyard, where grapes for this wine were grown, was planted in the shadow of the region’s famous granite cliffs, the Dentelles de Montmirail, whose teeth-like spires resulted from a geologic uplift that carried minerals from deep in the earth to its surface. Lean in organic matter, these prized soils are ideal for growing small numbers of especially flavorful grapes. The Grand Montmirail facility lies just down the road from the vineyard but in a different appellation, Gigondas.
The Wine
Deep and lush, this boldly flavored red wraps its baked plum and cherry fruit flavors in a delicate structure, staying balanced despite its intensity. Notes of white pepper and earth appear, while acidity adds lift to the ripe flavors. After the Grenache and Syrah grapes were harvested, they were fermented separately, aged in barrel for a year and then blended. The wine was then aged for six more months to integrate the flavors.

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