France - Rhone Valley - Gigondas

Gigondas is a French wine Appellation d'Origine Contrôlée (AOC) in the southern Rhône wine region of France. It is solely a Red wine region with a small amount of rosé wine produced.

Being a little brother of Châteauneuf-du-Pape, the wine is moderately prestigious and can yield beautiful results when treated with care.

The name of the appellation is of roman origin. Jocunditas means great pleasure and enjoyment in Latin with the town being founded as a recreational site for the soldiers from the roman Second Legion.

The finding of a Bacchus-head indicates that wine was already grown at this time. Later the fields went to the church and later yet, one finds the Prince of Orange to be a large land owner in the area. As early as 1894 the wines from the region won a gold medal at the agricultural fair in Paris. But until the beginning of World War II, the wines were used as reinforcement to thin Burgundies.

In 1956, a bitter winter caused the production of wine to experience a renaissance, as the olive trees had died from the cold. In 1971 the appellation left the other Côtes du Rhône-Villages behind, and became a proper appellation in its own right.

 

 M Chapoutier, 2006, Gigondas.

 Bin No

 MENT/128

 Size

 75cl

 Price

 £20.50

Grape Varieties: Grenache (60 to 70 %), Cinsault, Syrah and Mourvèdre.

Colour: Ruby colour. Nose: Elegant and powerful nose, aromas of strawberry jam, and pepper.
Palate: The attack is floral, tannic and spicy.

 

 Domaine Brusset, 2007, Gigondas les Hauts de Montmirail.

 Bin No

 EN/3082

 Size

 75cl

 Price

 £35.00

Tasting Note: Deep crimson in colour, with a rich, spicy, smoky aroma, showing hints of chocolate and blackberry and a rounded, powerful palate with mouth filling fruit.

Vinification Note: The grapes for this wine are 100% hand picked and vigorously selected for ripeness before the picking begins. The grapes are crushed and destalked with no yeast added (the fermentation relies entirely on wild yeasts).

The fermentations lasts for 15 days and the cap is punched down twice daily to aid the extraction of colour and tannin. The wine is then aged 60% in vats and 40% in 2 - 4 year old demi muids.

 
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