One of the icon estates in the Languedoc, Domaine de la Grange des Peres has made an upfront, sweetly fruited 2012 Grange des Peres that’s already drinking great. Showing lots of garrigue, olive, pepper and sweet dark fruit, it has medium to full-bodied richness, no hard edges and plenty of ripe tannin. Having just had the 1992 (the first vintage), I know this cuvee can age, but there’s certainly no harm in enjoying this vintage in its youth.
Score: 91 points -- Jeb Dunnuck, RobertParker.com, Apr 2016
After a brief hiatus, a mere seven years or so, Marquis Wine Cellars is extremely proud to once again offer you the amazing wines of Domaine de la Grange des Peres, from Laurent Vaillé.
Today the wines of Laurent Vaillé have achieved cult status around the world but his path to international stardom was not an easy one. After working in the early stages of his career for such iconic figures as Jean-Francois Coche-Dury, Gerard Chave and Eloi Durrbach, Vaillé purchase 10 hectares of land in 1989 in the Languedoc near the village of Aniane and started the process to plant his vineyards.
Both dynamite and bulldozers had to be employed to clear away the boulders and glacial scree that are the foundation for his vineyards. Once the vineyard land was prepared, Vaillé returned to his mentors to secure the source of his fruit with the Syrah coming from cuttings from Gerard Chave and the Cabernet Sauvignon coming from Domaine Trevallon.
These south facing vines give ridiculously small yields and all are pruned in the gobelet style. The wines that he crafts under the "Vins de Pays de l'Hérault" appellation are stunning examples of wine from this harsh region and they simultaneously display power and restraint. Approachable young, these wines have tremendous aging potential.
"A blend of 40% Syrah, 40% Mourvedre and 20% Cabernet Sauvignon. Each parcel and variety was vinified and then aged separated for 24 months in barrel before being blended. This wine is a deep red in the glass with a powerful, complex nose. Black jammy fruits, sweet spices and just a hint of cigar box poke through. Similar flavours on the palate with a big mouthfeel and surprisingly silky, soft tannins. Serve this beauty at 16 to 18 degrees after having decanted for an hour or more. Pair it with red meats or game." - Jon Ellison