Vacqueyras Bernard

Tasting notes : Deep purple
colour. Expressive aromas of
raspberry and candied cherry
with spicy notes. On the palate,
it is chewy and dense, with good
fruit at its core and a very savoury
character. Supple tannins and
lingering spiciness with fruity
notes.
Serving suggestion : Open it
at least 1 hour before serving
between 17 and 18°C. Although
excellent now, this wine will gain
complexity and elegance with a
cellaring period of 5 to 8 years
after release.
Food pairing : It is delicious
with roasted meat, spicy dishes,
a winty beef stew and root
vegetables.
Le Village 84190 Gigondas - France - Tel +33 (0)4 90 12 32 32 - Fax +33 (0)4 90 12 32 59 - Email : louis-bernard@gmdf.fr - www.louis-bernard.com
AVIGNON
CAVAILLON
CARPENTRAS
ORANGE
MONTELIMAR
VALENCE
NÎMES
RH
ÔNE
RHÔNE
Luberon
Ventoux
Châteauneuf
du Pape
Vacqueyras
Tavel
Lirac
Gigondas
Vinsobres
CÔTES DU RHÔNE
CÔTES DU RHÔNE VILLAGES
Rasteau
Cornas
Saint Peray
Crozes-Hermitage
Hermitage
Saint Joseph
Côte Rôtie
Condrieu
Costières
de Nîmes
Rhône
Valley
Maison Louis Bernard, based in Gigondas,
France, was founded in 1976 in the heart of the
Rhône Valley and its renowned Crus. For over
20 years, we have established close partnerships
with more than 20 respected vineyards owners.
Our wines follow this essential principle :
the quality of the wine depends above all on
the selection and maturity of the fruit. With
that conviction in mind and our know-how,
we strive to make wines that reveal the potential
of their terroirs.
Appellation : Vacqueyras was one of the first
Villages to be acknowledged for the quality of its
wines in 1955. It was consecrated Cru like its
neighbours Gigondas and Châteauneuf-du-Pape,
in 1990.
The vineyards are located at the foot of the
Dentelles de Montmirail on alluvial soil with
slate terraces.
Grape varieties : Mainly black Grenache and
Syrah and some Cinsault and Mourvèdre.
Winemaking : Harvest after tasting the grapes
to ensure optimum ripeness. Once they are
sorted, the grapes are destemmed and crushed.
Traditional vinification with a long vatting time
of up to 3