Gigondas Red

Soil type

Ancient alluvia, red clay and gravel on the slopes

Grape variety

50% Grenache, 25% Syrah, 25% Mourvèdre

Average age of vines

40 years.

Winemaking

Traditional with lengthy maceration.

Ageing

2 years in oak foudres of which 50% is new oak.

Average yield

34 Hl / hectare

Average annual production

160 000 bottles

Tasting

Eye : Purple.
Nose : Intense nose dominated by peach and apricot with liquorice and notes of undergrowth.
Palate : Generous, powerful and full-bodied with a long elegant finish.
Overall : A frank attack, racy with soft tannic structure.

Vintages 2001

 

Wine Spectator - Jul 31, 2004

Score: 84

With only moderate intensity to the maturing plum fruit here, this rustic version features its herb, earth and cedary tannins instead. Its focused, but lacks the tarry opulence of the best examples. Drink now through 2005. 25,000 cases made. James Molesworth.
 

Consumption

A boire

Serving temperature

16°C to 18°C.

Ageing potential

10 years

Food and wine matching

Red meat, game and cheese.
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