Gigondas Rouge

Vinification: Manual harvest. Partial whole harvest depending on the area, sometimes total, and lightly crushed. Vatting by gravity. Parcel-by-parcel vinification on the 14 parcels included in this blend. blend, with fine extraction at the start of fermentation, followed by long with daily manual wetting.

Aging: 18 months, initially in specific parcels, from 228L barrels for the Syrah, to Foudre for the Grenache sables, via the old half-muids of 400/500/600L for the rest, then a 2nd winter in uncoated concrete. concrete. Malolactic fermentation in wood.

Tasting: Dark garnet color. A fresh, floral nose, giving the fruit a chance to shine through. Fresh on the palate at first, it then unfolds in an unctuous way, letting the Grenache speak for itself, then stretching out on the finish, with tight, yet melting tannins. Very good ageing potential.

Serving suggestion: Serve at 16-18°C in tall glasses. When young, its mouthfeel makes it a perfect companion for Pigeon au Sang, Beef Wellington or Filet Mignon de Porc. After a few years, the wine becomes more complex, more extended, even finer. Hare à la Royale?

Press: 92+/100 Robert Parker; 92-94/100 Jeb Dunnuck; 92/100 Vinous; 16/20 Jancis Robinson; 92/100 Bettane + Desseauve.