The co-operative winery of Cave Beaumont du Ventoux was founded in 1929 by 95 of the region's winemakers. Through the war years and beyond, the co-op survived and continued to thrive, keeping their local winemaking traditions alive while implementing the most modern production methods.
The diversity and the quality of the soils in their mountain vineyard have allowed the winemakers at Cave Beaumont du Ventoux to grow several varietals - including Grenache, Syrah, Cinsault and Mourvedre - that produce richly aromatic, structured wines with beautiful aging potential.
Our selection was created in the traditional method, with a maceration of 20 days of skin contact. Delicate extraction took place, using the delestage method. Also called "racking," this process involves pumping the wine out of the fermenting tank and back over the "cap" (the solid matter floating in the tank) to increase the extraction of color and flavor. The wine was then aged for 12 months in concrete vats before bottling.
It's no wonder this special wine won the Gold Medal at the 2015 Concours des Vins a Orange. Deep purple in color, on the nose you'll sense cooked red fruit with a hint of spices. The palate is medium-bodied, and the wine has an elegant fruit intensity, some spice, and harmonious tannins.
Creamy cheeses such as a nice French munster, brie or Boursin with herbs pair wonderfully with this wine. Dark meats like a steak or roast are also excellent pairings. This wine can handle some spice as well, so dishes such as a medium Indian curry or Spanish country cooking go perfectly with this wine.