Vieux Télégraphe Le Pigeoulet Rouge 2016

So drinkable, you'll wonder where the rest of the bottle went.
  • $60.00

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Primary Notes: Plum Licorice

Secondary Notes:

Tertiary Notes:

Body: Medium +

Dryness: Neutral



Alcohol (%):

Origin: Rhone Valley, France

Maker: Vieux Télégraphe

Grape: Grenache (Garnacha, Cannonau) Blend

Fermentation: Natural Steel Only



Serving Temperature: Best served between 14–16 degrees.

Asian Food Pairing: Kebab, Sio ba, Har Cheong Gai

Western Food Pairing: Classic meats, hearty fish courses, and mushroom pastas.


Vieux Télégraphe Le Pigeoulet Rouge 2016

55% Grenache Noir, 15% Syrah, 15% Carignan, 8% Cinsault, 7% Mourvèdre.

*Did you know… Le Pigeoulet’s big brother is none other than Vieux Telegraphe – one of the greatest Chateauneuf du Pape domains known to man!
So drinkable, you'll wonder where the rest of the bottle went. This wine's an everyday drinker with a tender, fresh and fruity character. Deep magenta colour. Explosive red fruit gracefully harnessed by a mineral structure with notes of violet, liquorice and garrigue. Black cherry, purple plum, currant and dried raspberry flavours well-balanced with spicy pepper, wet stone and earthy notes. It's a jammy mouthfeel that doesn't weigh down the palate. Round with soft tannins and juicy acidity, it closes off in a medium long finish laced with pepper.
A Vin de Pays that comes from unclassified vines in the Vaucluse appellation, sourced from two parcels in vineyards with vines an average age of 30 years: 7.5 acres on the east bank of the Rhône and 29.5 acres in the municipality of Caromb, on lower southwest-facing slopes of Mont Ventoux. These vineyards were traditionally used for the family's personal consumption, and many of the unused grapes were sold off in bulk. Upon hearing this, Kermit presented the Bruniers the idea of creating a value-driven second label. The plan soon evolved into a collaboration between the family and Kermit.
The grapes are hand-picked and sorted twice at the vine, then a third sort in the winery. They are all destemmed, then undergo 25–30 days vinification in temperature-controlled concrete vats. Pneumatic pressing, then systematic malolactic fermentation. Maturation occurs for 12 months in 60hl foudres and the wine is bottled after light filtering.
Top Tip: Decant the wine 30 minutes before serving and serve it at 15°C to enjoy it at its best.

 Bottled in October of last year, the 2016 Vaucluse Le Pigeoulet offers a rounded, sexy, yet pure style as well as lots of cherries and darker berry fruits, hints of underbrush and pepper, medium body, and a great finish. It's another terrific quaffer that has loads of charm.