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 19th, 2015.
Prodution : 8,800 bottles
Intense and black-red colour. Powerful and aromatic nose of ripe, dark fruit (cherry, blackcurrant). Imposing mouthfeel, structured and generous with aromas of spices, dark chocolate, licorice and herbs. Long and impressive finish. (August 2015).
16°-18°C (60°-65°F). Ideally open and decant 2 to 3 hours prior to serving.
Wild boar stew
Optimum maturity: 2016-2024
“The 2013 Gigondas is another outstanding release from this estate.” Jeb Dunnuck – Robert Parker/The Wine Advocate
Envoyer à un ami