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.
The Grenache grapes come from the Montmirail area, in the Southwest sector of the appellation. This terroir, located at 150m in altitude, is mostly sandy marl from the Oligocene period. The Syrah, for the most part, comes from the Pourra sector in the heart of the Dentelles de Montmirail at 400m of altitude on marl from the Cretaceous period covered with limestone scree.
Manual harvesting. Crushed and partly destemmed. A 24-day maceration period with regular punch-downs and pump-overs and temperatures maintained around 28° to 30°C (82° to 86°F). Runoff and separation of the free-flow and press wines. Malolactic fermentation. Reintroduction of a portion of the press wine during the blending process. 18 months maturation: Grenache in vat and demi-muid (600l); Syrah in French oak barrels.
Bottled at the Domaine on June 14th, 2016.
Production : 11,100 bottles and 840 magnums
Deep red robe with purple hints. Intense with scents of fresh black fruits and a touch of vanilla and incense. Plump and structured on the palate with flavours of toasted spices, roasted herbs, licorice and black fruits (blackcurrant, blueberry). Fine, lingering tannins with an impressively long and fruity finish. (May 2016)
16°-18°C (60°-65°F). Ideally open and decant 2 to 3 hours prior to serving.
Saint-Félicien or Saint Marcellin cheese
Optimum maturity: 2017 - 2025
“Another terrific effort from this estate is the 2014 Gigondas...”
Jeb Dunnuck – Robert Parker/The Wine Advocate
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