The Soard family's foray into the neighboring appellation of Vacqueyras began with the 2019 vintage with their purchase of 1.4 hectares on friable clay-limestone soils strewn with galet-stones in Sarrians, and 0.4 hectares of garrigue terroir in the commune of Vacqueyras. 60% Grenache planted in the 1950s and 2000s and 40% Syrah from the 1980s are destemmed and vinified separately with wild yeasts in concrete vats over three weeks with periodic pumpovers; after malo, the Grencache is raised in concrete and the Syrah in oak (though this changes in 2022 to all concrete) for 18 months. Aromas and flavors of red berry fruit and crushed herbs are carried on a backbone of chewy tannins.