In the glass
Aroma: blackcurrant, crushed limestone, cedar, graphite
Palate: cassis, chalk, espresso, long savoury mineral finish
The estate's library-aged flagship from old-vine tuffeau-limestone parcels. Released only after extended cellaring, with cedar, chalk and a savoury, espresso-tinged length.
What it pairs with
-
Roast wild boar with juniper
Game and the wine's cedar and graphite spine align directly. -
Filet of beef with truffle butter
Truffle echoes the wine's iron and savoury mineral register. -
Mature Beaufort 36 months
Crystalline alpine cheese and the wine's chalky length are mutually flattering.
History
Vaumoreau is Pierre-Jacques Druet's most ambitious cuvee, drawn from old-vine tuffeau parcels and released only after extended bottle ageing.
- 1989 — First vintage of Vaumoreau
Facts
- Producer
- Domaine Pierre-Jacques Druet
- Grapes
- Cabernet Franc (100%)
- Classification
- Bourgueil AOC
- Oak
- 18 to 24 months in oak demi-muids, around 25 percent new
- ABV
- 13.5%
- Price
- EUR 30 to 50 at retail
- Drinking window
- 10 to 30 from vintage
- First vintage
- 1989
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Scores
- Wine Advocate 93 (2015 vintage, reviewed 2020)
Frequently asked about Vaumoreau
What does Vaumoreau taste like?
Blackcurrant, crushed limestone, cedar and graphite on the nose; cassis, chalk, espresso and a long savoury mineral finish on the palate. Full-bodied with firm tannins and high acidity.
When should I drink Vaumoreau?
Drink between 10 and 30 years from vintage. Decant 90 minutes to two hours for young vintages; mature bottles need careful handling for sediment.
What food pairs with Vaumoreau?
Roast wild boar with juniper, filet of beef with truffle butter, and mature Beaufort 36 months are all canonical matches.
How long is Vaumoreau aged?
18 to 24 months in oak demi-muids with around 25 percent new oak, then extended bottle ageing before release as a library cuvee.