3 terroirs: -Soft clay and limestone -Alluvium with chattered stones -Sapphire glass and sandstone
Sizes Available
750 mL
Closure
Cork
Food Pairing
Red meat and BBQ
Press
92 Pts, James Suckling (2019) 94 Pts, Wine Enthusiast (2018) 90 Pts, James Suckling (2018) 91 Pts, Wine Spectator (2017) 93 Pts, Wine Enthusiast (2017) 91-92 Pts, Vinous (2017) 90 Pts, Jeb Dunnuck (2017) 90 Points or above for the last 8 vintages!
Vinification
Partial de-stemming of the grapes. One third of the wine spends about a year in barrel before being blended with the concrete tanks. The concrete tanks all receive Malolactic fermentation. 15 out of 60 barrels are changed every year. During the 3 to 4 weeks of vatting time, the wine is being pumped over several times a day according to tastings. The wine is cold soaked before fermentation then stays around 25C as long as needed and finishes around 30C which rounds and softens the wine.
Tasting Notes
Nearly dense very dark garnet with purple rim. The warm, generous aroma displays mature black cherry with a suggestion of jam and spice. In the mouth, this Gigondas is far more restrained and less expressive at this stage. The moderately full taste is not dense and offers underlying ripe black cherry matched by notable acidity and ripe tannin which come up at the conclusion. This Gigondas combines ripe fruit qualities with the tension from limestone soils. Needs to be kept to 2017 to open fully and will likely evolve beyond that point.
