Domaine le Clos de Caveau
morrison reviewed Domaine le Clos de Caveau Vacqueyras 2001 on April 2, 2006
This was great - a little barnyardy, but ideal with the lamb steaks I had marinated in olive oil, garlic and rosemary for dinner.
ryansnyder reviewed Domaine le Clos de Caveau Vacqueyras 2001 on February 21, 2005
Prevalent clay and limestone with integrated baked cherries, mint, eucalyptus and vanilla. Nicoise olives join the fray, which may be distracting to some, but appreciated by others. Good tannins and structure.