The nose is intense and rich, with notes of cocoa, kirsch cherry, pepper, tobacco. Very nice roundness in the mouth, with lots sweetness, well-coated tannins and great length on the finish, with notes of mocha, roasting and ripe fruit.
The Gigondas vines nestle on the hillsides of the small valley du Trignon, with a micro climate of cool nights conducive to vines: the southwest exposure allows them to enjoy the setting sun in the Rhône Valley. The nights are cool and airy, which favours the slow mutation of the grape. The limestone gravel subsoil, very poor, has the advantage of draining rainwater well. (Fluvial alluvium from medium terraces dating from the Riss.)
The selection of old vines is harvested manually, 80% of the bunches are then destemmed. The grapes remain in vats more than 30 days, during which reassembly and load shedding follow one another with temperature control (max. 30°); then racking and pressing marcs of which the wine says: “press” is discarded; when malolactic fermentation finishes, aging takes place for 10 months in French oak barrels (1/3 new, 1/3 of “1 wine”, 1/3 of “2 wines”).
Côtes de Provence · France · 37.5 cl · 12%
Burgundy · France · 13.5%
