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Post Wines and Spirits USD 31.99 750ml

Santa Duc Gigondas les Garancieres 2011

External Review by WineExpress.com:

Domaine Santa Duc is widely renowned for their top quality Southern Rhone wines. Winemaker Yves Gras is one of the most talented in the region and his handling of these varietals brings out their exotic intensity. This wine is sourced from several old vine vineyards in Gigondas averaging 35 to 50 years old. 80% Grenache, 10% Syrah and 10% Mourvedre that undergo a long maceration with only 50% of the stalks removed. The wine was aged half in used wood casks and half in steel tanks on the fine lees. The wine was bottled without filtration. Parker rates the 2010 vintage over all 97 points. This wine received 90+ scores all around including 92 from Wine & Spirits who said "Pulled from several plots in Gigondas, some on red clay and others on limestone-clay, this is intensely perfumed with Grenache’s red cherry fruit as well as an exotic array of crushed herbs and spices. It’s heady and expansive, an intriguing Gigondas for cured meat or lamb sausages on a cold night."

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External Reviews for Santa Duc Gigondas les Garancieres

External Review
Source: WineExpress.com
12/12/2014

Domaine Santa Duc is widely renowned for their top quality Southern Rhone wines. Winemaker Yves Gras is one of the most talented in the region and his handling of these varietals brings out their exotic intensity. This wine is sourced from several old vine vineyards in Gigondas averaging 35 to 50 years old. 80% Grenache, 10% Syrah and 10% Mourvedre that undergo a long maceration with only 50% of the stalks removed. The wine was aged half in used wood casks and half in steel tanks on the fine lees. The wine was bottled without filtration. Parker rates the 2010 vintage over all 97 points. This wine received 90+ scores all around including 92 from Wine & Spirits who said "Pulled from several plots in Gigondas, some on red clay and others on limestone-clay, this is intensely perfumed with Grenache’s red cherry fruit as well as an exotic array of crushed herbs and spices. It’s heady and expansive, an intriguing Gigondas for cured meat or lamb sausages on a cold night."



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