Gigondas Trois Yeux Rouge - Domaine de Logue Toque

Gigondas Trois Yeux 2017

AOP Gigondas Red

Awards

***(*) John Livingstone Learmonth
95 pts Jeb Dunnuck
94-95 pts Vinous
93 pts Wine Enthusiast
89 pts Wine Advocate

Tasting

A pure altitude Gigondas, showing elegance and finesse. Aroma of violets with a delicate hint of nutmeg and spice. Blue fruit flavours of cassis and blueberries are supported by an underpinning of red currant, providing lift and freshness. A fine yet mouth-filling presence on the palate with a long, persistent finish. (June 2019)

Food & wine pairings

Duck breast with cranberries
Eggplant in millefeuille
Tatin of candied olives

65,00 €the bottle

sold by 6 × 75cl

Delivery package: 8 €
FREE from 180 € of purchases

Detailed information

Vintage

This vintage took place in weather conditions marked by high temperatures and a lack of rainfall. The harvest was particularly early. If the volumes were low, the quality is present with a vintage of very nice outfit. The berries, healthy, smaller, were concentrated with good balance and very pleasant aromas.

Grape varieties

90% Grenache, 10% Syrah

Terroir

The grapes come from a mass selection and are grown the emblematic terroir called “les Trois Yeux” located at 450 meters of altitude in the heart of the Dentelles de Montmirail mountains. The soil is composed of recent limestone scree (Quaternary), slightly altered, covering marls with clayey limestone layers of the Valanginian (Cretaceous). The altitude, the north-west orientation of the plots, the particular structure of the soil (draining surface and basement allowing a good storage of the water and its restitution to the plant) and the wooded environment deliver a “northern” expression of the appellation with lot of freshness, elegance and finesse.

Winemaking

Harvest took place between 16 and 21 September followed by manual sorting and full destemming. Pumping-over during the fermentation phase and infusion, punching down and maceration for 25 days. Settling of free-run and press wines, malolactic fermentation and reincorporation of press wine after tasting. Aged for 16 months in one-year ½ muids (600lt) barrel.
Bottled on April 24, 2019 – 1603 bottles produced.

ABV: 14.5%