This wine is a blend of 50% Grenache, 20% Carignan, 10 % Syrah and 20% other varieties including Aramon and Oeillade. It’s fermented using wild yeasts in enamel lined concrete tanks and aged a further 6 months in tank ie no oak. Interestingly there’s also an element of semi-carbonic maceration, which involves fermentation within the uncrushed grapes in a sealed, carbon dioxide rich environment. Without going into too much technical detail, when done properly, the result is beautifully soft tannins and lifted and intense fruit aromas.
The wine is light purpley-red and not quite clear. Deliciously aromatic, you'll find fresh raspberry, wine gums, cinnamon and spice notes. On the palate it's bright and drinkable, with vibrant sweet red fruit, turkish delight, liquorice, fresh spices, pepper, iron and herbal notes. Beautifully dry, mid-weight (with a moderate 12.8% alcohol) and with fine, feathery tannins, it’s hard stop at one glass.
Not a typical Gigondas but very yummy all the same, and a perfect mid-week quaffer.