Medium to full bodied, full of dark red and blue fruit.Tannins are soft, but clearly present. Besides the primary fruit, the wine is seasoned with flavors of anise, baking spices, lavender, which add to the whole. Very food friendly, with a refreshing level of acidity.
Pierre Henri Morel started working for M. Chapoutier as a teenager, sweeping up the cellar and running errands. As Michel Chapoutier’s protégé, he later rose to commercial manager. As I got the story from Pierre Henri (which differs from some accounts I found online) Chapoutier small plot of Chateauneuf du Pape vines in the Lieu-dit of Pignan. That inspired him to create his line of wines, one of which is this Signargues.
There is no village of Signargues - the vines can be grown around the towns of Domazan, Rochefort du Gard, Saze, and Estézargue due west of Avignon. The vineyards lie almost due west of Avignon, and the area was once the riverbed of the Rhône itself. The ground is covered with smooth, round stones, similar to Chateauneuf du Pape. The wines tend to be fuller-bodied than most Côtes du Rhône, with darker fruit and a more intense attack.
White meat (chicken, pork, veal) in just about any preparation. Red fleshed fish, simply prepared (baked, grilled). Braised red meat (stew, pot roast).