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 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).
Bottled at the Domaine on May 21st, 2014.
Prodution : 9.990 bottles
Intense red, exhuberant nose of vanilla, spice and red fruit. Complex, ample and rich on the palate with a distinct character provided by the Montmirail terroir. The finish is long and mineral.
16°-18°C (60°-65°F). Ideally open 2 to 3 hours prior to serving.
Roast Quail with grapes
Roast Venison with apples
Optimum maturity : 2014-2022
“The estate is owned by Gabriel Meffre and the quality continued to soar” Jeb Dunnuck – Robert Parker/The Wine Advocate
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