Côtes du Rhône Vaucher Père et Fils 1999
This 1999 red wine is produced by Vaucher Père et Fils under the Appellation Côtes du Rhône Contrôlée. Originating from the Rhône Valley in southeastern France, a region where viticulture has been practiced since Roman times, the wine reflects the classic traditions of the area.
The Côtes du Rhône is a vast regional appellation that encompasses the entire Rhône Valley, stretching across 171 communes from Vienne in the north to Avignon in the south. Recognized with AOC status in 1937, it is France's second-largest AOC. The landscape is characterized by a dramatic variation in soils, ranging from steep granite slopes in the northern part of the valley to limestone, clay, and pebble gravel in the warmer southern reaches.
The composition of this wine is a traditional blend featuring Syrah, Grenache, Cinsault, and Clairette. Syrah, a prominent grape in the Rhône Valley as well as in regions like California and Australia, serves as the primary variety. It is supported by Grenache, which is widely cultivated throughout the Rhône and the South of France. The blend is completed by Cinsault, a Mediterranean grape typical to the South of France and Provence, alongside Clairette, bringing together the defining varieties of the appellation.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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