A blend of Grenache and Syrah from 40-60 year old vines and aged in tank for 24 months on average, L’Hostellerie is a more elegant version of Vacqueyras. A cuvée suggested by Philippe Cambie it captures the essence and potential of the Syrah at the property (some vintages can be up to half Syrah). In the past part of this wine was aged in demi-muid, a practice that has been abandoned which is apparent in its floral aromatics. Fairly priced, it is an excellent wine for restaurants looking for typicity but lacking the wherewithal to age their selections.
