Velours by Domaine l'Aigueliere

Structure

Bodyfull

Tanninmedium

Aciditymedium

Sweetnessdry

Finishlong

Oakbarrel aged

Drinking window

Best 4 to 14 years from vintage.

vintage4 yrs14 yrs16 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedMedium tanninMedium acidityDryLong finish

Aroma: black cherry, violet, warm spice, garrigue

Palate: dark berry, spice, velvet texture, fine tannin

Velours (velvet) is l'Aigueliere's Terrasses du Larzac flagship; Syrah-Grenache-Mourvedre with the namesake velvet texture from barrique.

What it pairs with

Beef Wellington
Velours' velvet texture and warm spice carry the rich beef and mushroom duxelles.
Slow-braised lamb shanks
The wine's structure and fine tannin meet the lamb fat.
Aged Manchego
The wine's velvet texture and dark berry contrast salt-and-nut Manchego.

History

Velours is Domaine l'Aigueliere's Terrasses du Larzac cuvée, named for the velvet mouthfeel produced by the estate's Syrah-Grenache-Mourvedre blend.

2000: First vintage of Velours
2014: Terrasses du Larzac AOC granted full status

Facts

Producer: Domaine l'Aigueliere · visiting guide
Grapes: Syrah, Grenache, Mourvedre
Classification: AOC Terrasses du Larzac
Oak: 12 months in French oak barriques
ABV: 14.0%
Price: EUR 28-42 at retail
Drinking window: 4-14 from vintage
First vintage: 2000
Organic: ORGANIC CERTIFIED
Vegan: Yes (no animal-derived fining)

Frequently asked about Velours

What does Domaine l'Aigueliere Velours taste like?

Black cherry, violet, warm spice and garrigue on the nose; dark berry, spice and a velvet texture with fine tannin on the palate. Full-bodied with medium tannins and a long finish.

When should I drink Domaine l'Aigueliere Velours?

Drink between 4 and 14 years from vintage. Young vintages benefit from 60-90 minutes of decanting; the wine reaches its peak at 7-10 years.

What grapes are in Domaine l'Aigueliere Velours?

A Syrah-Grenache-Mourvedre blend in classic Terrasses du Larzac proportions. The namesake velvet texture comes from 12 months in French oak barriques.

What food pairs with Domaine l'Aigueliere Velours?

Beef Wellington is the canonical pairing; Velours' velvet texture and warm spice carry the rich beef. Slow-braised lamb shanks and aged Manchego are equally strong matches.

Taste it where it is made: tours and tastings in Languedoc

Montpellier Wine and Oyster Tour

Day trip3h 30m4.9 from 78 reviewsfrom €85

In a typically Mediterranean landscape, discover two of the region’s greatest treasures on this unforgettable half-day experience combining fine wines, fresh oysters, ...

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