This organic estate has turned out a solid, traditionally built 2015 Vacqueyras Cuvee Azalais, a blend of 70% Grenache, 20% Syrah and the rest Mourvèdre and Cinsault that's made in concrete and aged in foudres. It's medium to full-bodied, filled with notes of cola, blueberries and spice, and features some firm, muscular tannins that suggest short-term cellaring and moderate age-worthiness.

The forward 2009 Vacqueyras Cuvee Azalis is a blend of 70% Grenache, 20% Syrah and the rest Mourvedre and Cinsault from the limestone and red clay Galets Roules sector of the appellation. It exhibits elegant berry fruit notes intermixed with roasted herb, pepper, cedarwood, new saddle leather and spice. Medium to full-bodied and silky textured, it is ideal for drinking over the next 7-8 years. One of the most brilliant producers in Vacqueyras is Domaine Le Sang des Cailloux (meaning “blood from the stones”).Importer: Kermit Lynch Wine Merchants, Berkeley, CA; tel. (510) 524-01524

The evolved, spicy 2006 Vacqueyras Cuvee Azalais (70% Grenache, 20% Syrah, and 10% Mourvedre and Cinsault) exhibits more spicy, resiny characteristics along with plenty of roasted herb, jus de viande, kirsch, and spice notes. Enjoy it over the next 5-6 years. Serge Ferigoule’s Domaine Sang des Cailloux is, by most credible accounts, the leading estate of Vacqueyras. These consistently high level wines rank alongside those of Domaine de Couroulu.Importer: Kermit Lynch Wine Merchants, Berkeley, CA; tel. (510) 524-01524