The careful selection of terroirs with specific altitudes, climates and orientations gives to our Gigondas Laurus a complex balance between finesse and minerality, richness and spicy notes.
Entirely manual havesting, followed by full destemming and crushing. Stabilised temperature-controlled fermentation at 30°C. 28 days of maceration with pumping-over and rack-and-return for the Grenache and punching down and rack-and-return for the Syrah. The Syrah is then aged in 275-liter Laurus oak barrels (new barrels and 1-year barrels) for 15 months.
Production: 19 078 bottles
Bottling date: 23 June 2016
"Dark ruby. Blackberry liqueur, lavender and white pepper on the highly perfumed nose. Juicy and open-knit, offering powerful dark fruit flavors and an exotic touch of apricot. Closes velvety and sweet, with rounded tannins and strong, fruity persistence." - Josh Raynolds - Vinous, February 2016
Serve at around 16° to 18°. Recommend opening an hour before serving.
Best enjoyed between 2017 and 2023
Alc. by vol. 14%
Duck breast with green pepper sauce
Roasted pigoen from La Lance mountain (Drôme department)
Average of 32 to 50 years
Nestled between Gigondas & Beaumes de Venise, at the foothills of the Dentelles de Montmirail, Vacqueyras was one of the firts villages to be recognized for the quality of its wines in 1955, prior to being awarded “Cru des Côtes du Rhône” status in 1990.
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