Gigondas 2008

Previously available for: $30.25
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Winemaker's Notes:

Awards Accolades: 91 Points - Wine Spectator - Very juicy, with damson plum, blackberry and black currant fruit min...

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  • WS: 91

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    91

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Dunkles Rubinrot mit vorwiegenden Aromen von reifen Früchten und Gewürzen. Mittelschlank am Gaumen, überzeugt er besonders mit seinen angenehm inte... Read more

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External Review
Source: Flaschenpost Weinservice GmbH
12/08/2011

Dunkles Rubinrot mit vorwiegenden Aromen von reifen Früchten und Gewürzen. Mittelschlank am Gaumen, überzeugt er besonders mit seinen angenehm integrierten Tanninen, die ihm zu einem langen und harmonischen Abgang verhelfen.


Winemaker's Notes:

Awards Accolades: <strong>91 Points</strong> - <em>Wine Spectator</em> - Very juicy, with damson plum, blackberry and black currant fruit mingling with mulled spice and black tea hints. The silky finish has fine definition and length. <em>Not imported into the U.S.</em> (Agent White's comment: oh really?) Drink now through 2013. 400 cases made.<br/><br/> About The Wine: Characteristic aromas of very ripe red and black fruit with spicy overtones and garrique notes. We appreciate this wine with lamb cutlets with stir-fried chanterelles.<br/><br/> <strong>TASTING NOTES:</strong> Intense garnet-red. Elegant aromas of black cherries, red-fruit jam and pepper. Aromas of very ripe red and black fruit with spicy overtones and garrique notes.<br/><br/> <strong>GRAPE VARIETIES:</strong> Mainly Grenache, with Syrah and Mourvèdre varieties.<br/><br/> <strong>SOIL:</strong> Its formation is spread out from the Secondary to the Quaternary Periods. The soil is particularly varied. It is made of marl, limestone, clay and sand. Te wine comes from the blending of plots which are located on high and medium height terraces made of alluvial or alluvial soils.<br/><br/> <strong>HARVESTING:</strong> Because of soil diversity and altitude, harvests last from 3 to 4 weeks.<br/><br/> <strong>WINEMAKING:</strong> Vinifcations are carried out in the traditional way in concrete vats. Vat times are particularly long (between 3 and 4 weeks) with daily pumping over.<br/><br/> <strong>MATURING:</strong> Wine is mainly aged in concrete vats (with a less important part) in 600 litre barrels.Bottling takes place 12 to 18 months later.<br/><br/> About The Winery: Founded in 2007 by Michel Chapoutier and Pierre-Henri Morel, the winery produces high-end wines from the Southern Rhône Valley. Pierre-Henri Morel focuses on small parcels with great terroir identity to produce small volumes of high quality grenache, syrah and mourvèdre. The heart of the house is Châteauneuf-du-Pape where the winery owns 4 hectares (Pignan, Bois Dauphin, Cabrières and Palestor).<br/><br/> The wines are made by the Chapoutier's team but in the spirit of what Mr Morel likes - in the <em>Burgundy</em> style...<br/><br/> Pierre Henri Morel produces five different wines, all from the south part of the Rhone Valley (Meridional part). Two Chateauneuf du Pape are produced along with a Gigondas, a Signargues and a Laudun white. The first Chateauneuf du Pape comes from old vines from the "Pignan" area - next to the famous "Rayas" parcel.<br/><br/> As of the Chapoutiers's wines, the domaine started to farm these parcels in a natural way, without pesticides, added ingredients in order to reach the "bio" certification in a few years time.<br/><br/> One of the key fact of this domain is their wish to make wines that really respects the typical expression of some of the most beautiful parcels of vines in the Southern Rhone.<br/><br/> The result is simply astonishing with wines that are very precise and mineral - made really much in a Burgundian way.<br/><br/> All the wines are produced in very tiny quantities with no more than about 250 cases of each available every year. This is one of the most promising estates of the Rhone Valley.<br/><br/> Technical Analysis: <strong>Varietals:</strong> 85% Grenache, 10% Mourvedre, 5% Syrah.<br/><br/> <strong>Alcohol:</strong> 14.5%<br/><br/>

Awards Accolades: <strong>91 Points</strong> - <em>Wine Spectator</em> - Very juicy, with damson plum, blackberry and black currant fruit mingling with mulled spice and black tea hints. The silky finish has fine definition and length. <em>Not imported into the U.S.</em> (Agent White's comment: oh really?) Drink now through 2013. 400 cases made.<br/><br/> About The Wine: Characteristic aromas of very ripe red and black fruit with spicy overtones and garrique notes. We appreciate this wine with lamb cutlets with stir-fried chanterelles.<br/><br/> <strong>TASTING NOTES:</strong> Intense garnet-red. Elegant aromas of black cherries, red-fruit jam and pepper. Aromas of very ripe red and black fruit with spicy overtones and garrique notes.<br/><br/> <strong>GRAPE VARIETIES:</strong> Mainly Grenache, with Syrah and Mourvèdre varieties.<br/><br/> <strong>SOIL:</strong> Its formation is spread out from the Secondary to the Quaternary Periods. The soil is particularly varied. It is made of marl, limestone, clay and sand. Te wine comes from the blending of plots which are located on high and medium height terraces made of alluvial or alluvial soils.<br/><br/> <strong>HARVESTING:</strong> Because of soil diversity and altitude, harvests last from 3 to 4 weeks.<br/><br/> <strong>WINEMAKING:</strong> Vinifcations are carried out in the traditional way in concrete vats. Vat times are particularly long (between 3 and 4 weeks) with daily pumping over.<br/><br/> <strong>MATURING:</strong> Wine is mainly aged in concrete vats (with a less important part) in 600 litre barrels.Bottling takes place 12 to 18 months later.<br/><br/> About The Winery: Founded in 2007 by Michel Chapoutier and Pierre-Henri Morel, the winery produces high-end wines from the Southern Rhône Valley. Pierre-Henri Morel focuses on small parcels with great terroir identity to produce small volumes of high quality grenache, syrah and mourvèdre. The heart of the house is Châteauneuf-du-Pape where the winery owns 4 hectares (Pignan, Bois Dauphin, Cabrières and Palestor).<br/><br/> The wines are made by the Chapoutier's team but in the spirit of what Mr Morel likes - in the <em>Burgundy</em> style...<br/><br/> Pierre Henri Morel produces five different wines, all from the south part of the Rhone Valley (Meridional part). Two Chateauneuf du Pape are produced along with a Gigondas, a Signargues and a Laudun white. The first Chateauneuf du Pape comes from old vines from the "Pignan" area - next to the famous "Rayas" parcel.<br/><br/> As of the Chapoutiers's wines, the domaine started to farm these parcels in a natural way, without pesticides, added ingredients in order to reach the "bio" certification in a few years time.<br/><br/> One of the key fact of this domain is their wish to make wines that really respects the typical expression of some of the most beautiful parcels of vines in the Southern Rhone.<br/><br/> The result is simply astonishing with wines that are very precise and mineral - made really much in a Burgundian way.<br/><br/> All the wines are produced in very tiny quantities with no more than about 250 cases of each available every year. This is one of the most promising estates of the Rhone Valley.<br/><br/> Technical Analysis: <strong>Varietals:</strong> 85% Grenache, 10% Mourvedre, 5% Syrah.<br/><br/> <strong>Alcohol:</strong> 14.5%<br/><br/>

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Chemical Analysis:

Alcohol: 14.5%

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