|The old vines of Grenache and Syrah that produce this Gigondas are deeply rooted in the chalk and clay slopes of the family estate, where the scent of the “garrigue” that grew there for centuries still perfumes the vines that have replaced it. Early in October, the hand picking starts under the warm autumn sun, the moment when the grapes are just starting to be perfectly ripe. The “cuvaison” is long (about 30 days) in order to extract only the best from each grape variety – and to allow the spirit and the traditions of our family terroir to be expressed. A traditional ageing of 12 months, partly in two year-old barrels and partly in oak casks, allows a blending of the delicate oak flavours with the subtle natural micro-oxygenation of the wine.
Notes of garrigue & red fruits, along with a round and spicey finish.
Plum jam with a hint of vanilla and juicy blackcurrant are enveloped in soft yet powerful tannins, mingling with scents of provençal wild herbs (thyme, laurel and rosemary) to produce an aromatic bouquet, building to a long and spicey finish seasoned with black pepper.
Enjoy this wine with a beef stew seasoned with rosemary, or vanilla ice cream and fresh strawberry purée. Drink now, or within the next 5 years.