In the glass
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
- 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.