Gigondas 2012
AOP Gigondas Red
Awards
- 91 pts Wine Advocate
- 91 pts Vinous
- 14/20 Bettane & Desseauve
- OR Guide Hachette
Tasting
Food & wine pairings
Roast Quail with grapes
Roast Venison with apples
Porcini Risotto
Roast Quail with grapes
Roast Venison with apples
Porcini Risotto
Roast Venison with apples
Porcini Risotto
Detailed information
Vintage
A dry and cold Winter with many days of Mistral wind which left the vines healthy and diseasefree. Followed a very wet Spring which pushed back the flowering by 2 weeks. The summer months were hot allowing for an excellent concentration of the grapes. Harvest started the 22nd September for the Syrahs and the 8th October for the Grenaches.
Grape varieties
50% Grenache, 50% Syrah
Terroir
A blend of 2 terroirs :
– Syrah from « La Jasse » (17%), limestone scree and marl from the Cretaceous period at 400m
(1300ft) altitude in the Dentelles
– Grenache (50%) and Syrah (33%) from the “Montmirail” zone, in sandy marl of the Oligocene
period, at 150m (500ft) in alt.
– Syrah from « La Jasse » (17%), limestone scree and marl from the Cretaceous period at 400m
(1300ft) altitude in the Dentelles
– Grenache (50%) and Syrah (33%) from the “Montmirail” zone, in sandy marl of the Oligocene
period, at 150m (500ft) in alt.
Winemaking
Manual harvesting. Crushed and destemmed. A 24-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).
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 on May 21st, 2014.
Prodution : 9.990 bottles
Prodution : 9.990 bottles
Service
Best served at 14°-16°C. Ideally open 2 to 3 hours prior to serving.
Optimum maturity : 2014-2022
Degree of alcohol
14% vol.
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