Domaine des Bosquets Gigondas Réserve 2019
Gorgeous Gigondas with soft tannins, gentle oak and dark fruit flavours
Rich & Savoury
Special Price
£40.00
Regular Price
£43.95
Producer | Domaine des Bosquets |
---|---|
Country | France |
Region | Other |
Wine Type | Red Wine |
Body / Style | Rich & Savoury |
Grape Blend | Grenache, Syrah, Cinsault, Mourvèdre |
Bottle Size (ml) | 750 |
% Abv | 14.5 |
Vintage | 2019 |
Extra Info | Full, complex, elegant |
Food Pairing Guide | Lamb or venison pair beautifully with this wine |
Domaine des Bosquets Gigondas Réserve is deep-garnet in colour, this wine has a layered nose of blackberries, wild herbs and violets, with hints of pepper spice and cocoa. On the palate, it is full-bodied and excellently structured with velvety tannins, juicy acidity and a long, complex finish.
Described by Jeb Dunnuck as “the Chambolle Musigny of the Rhône”, Domaine des Bosquets is today run by Julien Bréchet. Since taking over the family domaine, Julien has made a name for himself as one of the rising stars of Gigondas, with Josh Raynolds asserting that Julien “has quickly climbed to the top tier of not just the Gigondas quality ladder, but that of the whole Rhône Valley”.
Domaine des Bosquets is home to the first Gigondas plantings of 1376. The 26 hectares of vines are up to 75 years old, at the foot of the Dentelles de Montmirail. Julien has identified three distinct soil types at different altitudes within his vineyards: marl at 250 – 300 metres above sea level, sandy clay at 200 – 220 metres and blue clay at 170 metres. These offer potential for varying ripeness levels and fruit characters in the wines. All the vines are cordon trained for optimum exposure and ventilation of the grapes, with fruit subject to rigorous selection following hand-harvest. Julien is in the process of converting his vineyards to organic and biodynamic viticulture.
The grapes were handpicked and very carefully sorted in both the vineyard and the winery. Each plot was vinified separately. The winemaking lasted approximately one month with three phrases: a cold soak with pumping over, alcoholic fermentation at 28°C with a mix of pumping over and punching down, and maceration on lees. Malolactic fermentation ended in mid-November. The wine was aged for 18 months in two stages. For the first 12 months, the parcels were aged separately, with Syrah in 228 litres oak barrels, Grenache in demi-muids of 500/600 litres and the Mourvedre and Cinsault in 228 litre oak barrels. This was followed by six months of ageing together in oak barrels prior to bottling.
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