Perrin & Fils Gigondas la Gille 2005
Geology Old, stony terraces that lie over sandy marl and pliocene age clay. Grape varieties 80% Grenache, 20% Syrah. Winemaking The sheltered site of Rasteau results in early ripening of the grapes. The harvest is heated before fermentation, as at Beaucastel. The wine then undergoes long vatting, with no cap-punching. Maturing 90% in stainless-steel tanks. 10% in casks. Ageing in bottles for 6 months before shipping. Tasting notes A deep red colour. The nose is typical of ripe grenache, with aromas of roasted fruit, vanillaand pepper. The mouth is full-bodiedand suave in texture. The flavours are reminiscent of black fruit and cocoa, and the finish is intense. Serving This delicious wine is very easy to like and will go well with full-flavoured country cooking. Will cellar well for 6/7 years.
This wine showed rich blackberry jam, violet candies and black pepper on the nose. The palate showed raspberry which was jammy and a bit one-dimensional. The finish was fresh and had a floral note with allspice. This wine has improved slightly in bottle but is still not the star that some critics led us to believe.
External Reviews for Perrin & Fils Gigondas la Gille
Dark and smoky, with alluring cocoa powder, mesquite and bacon fat notes leading the way for rich black currant, melted licorice and espresso. The long, smoldering finish shows a nice wild side. Impressive now, but better with some cellaring. Grenache and Syrah. Wine Spectator Advance for the Sept. 30, 2008 Issue
Food Pairings for Perrin & Fils Gigondas la Gille
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