# IGP de Vaucluse Cabernet Sauvignon (2010)

- **Producer:** Domaine des Anges
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €16
- **Contains sulphites:** Yes
- **When to drink:** Passed
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, blackcurrant, plum, vanilla, leather, tobacco, forest floor

## About this wine

Domaine des Anges (Domain of the Angels) is a small, high-altitude estate nestled on the hillside slopes of Mount Ventoux in the Vaucluse region of the Southern Rhône. The estate sits below a historic chapel dedicated to Notre Dame des Anges, on a site that once served as an ancient Roman outpost. Owned by Kilkenny native Gay McGuinness, the estate represents a modern chapter of the Irish Wine Geese. The planting of Cabernet Sauvignon here—an outsider variety in the Rhône—was initiated by a previous English owner and has since developed a dedicated following. The 2010 vintage was crafted by Dubliner Ciaran Rooney during a legendary growing season in the Southern Rhône, characterized by a cool spring and dry, sunny summer that yielded wines of remarkable structural concentration.

## Interesting facts

- The estate is owned by Irish businessman Gay McGuinness, making it a modern chapter of the historic Irish Wine Geese in the Rhône Valley.
- It is highly unusual to find a 100% Cabernet Sauvignon from old vines in Ventoux, often compared by importers to a minor Château Trévallon.
- The estate uses sheep and goats, affectionately called woolly wonders, to naturally control weeds and enrich the vineyard soil microbiome.

## Food pairing

This structured, high-acid, and high-tannin Cabernet Sauvignon requires rich, protein-heavy dishes to soften its firm tannic structure. The natural herbal notes of the wine beautifully echo wild garrigue herbs like thyme and rosemary, making roasted lamb or game ideal matches. Avoid delicate or highly spicy dishes, which will either be overwhelmed by the wine's body or cause the high alcohol and tannins to taste harsh and bitter.

## Wine making process

The grapes for this 100% Cabernet Sauvignon are sourced from old vines planted in the 1970s on limestone soils with a clay-sand matrix. The estate has been certified organic since 2009, employing sustainable practices such as using sheep and goats for weed control. Grapes are handpicked, fully sorted, and completely de-stemmed and crushed upon arrival at the winery. Fermentation takes place in temperature-controlled tanks at a steady 24°C to preserve primary fruit characters and extract deep color. Meticulous pumpovers are performed to manage tannin extraction. Following fermentation, the wine is aged for six months after blending and undergoes a light filtration prior to bottling. Production is extremely limited, with only 400 cases produced.