Of the 27ha (67 acres) of vineyards, 17ha (42 acres) are in the AOP Gigondas. The different plots are spread out between the ancient alluvial terraces near the Ouvèze river right up to the limestone scree just below the peaks of the Dentelles de Montmirail.
This diversity of soils produces a wine of great texture and elegance.
A blend of two terroirs:
Manual harvesting. Crushed and destemmed. A 20-day maceration period with punch-downs and pump-overs up to 3 times a day and temperatures maintained around 28° to 30°C (82° to 86°F). Runoff and separation of the free-flow and press wines. Malolatic fermentation. Reintroduction of a portion of the press wine during the blending process. 18 months elevage : the Grenache in vat and the Syrah in barrel (new, one-year and two-year barrels).
Bottled at the Domaine in May 2013.
Prodution : 12 000 bottles
Dark red, exhuberant nose of cocoa, spice and red fruit. Complex, ample and rich on the palate with a distinct character provided by the sandy marl terroir. The finish is mineral and bright due in part to the high-altitude vineyards.
16°-18°C (60°-65°F). Ideally open 2 to 3 hours prior to serving.
Roast Pigeon with grapes
Herb-roasted Rack of Lamb with summer vegetables
Optimum maturity : 2014-2020
“The estate is owned by Gabriel Meffre and the quality continued to soar” Jeb Dunnuck – Robert Parker/The Wine Advocate
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