Description
Region: France/ Rhone
Appellation: Gigondas
Color/Style: Red, Medium Full Bodied
Grapes: Grenache, Syrah, Mourvedre, Cinsault
Manual harvest with double sorting in the vineyard, followed by a third sorting in the cellar, light crushing and selective destemming, traditional fermentation for 25 to 30 days in concrete vats and wooden vats under controlled temperatures.
Pressing in a pneumatic press, systematic malolactic fermentation.
The domaine consists of a single
334-acre estate comprising 62 acres of vineyards and 272 acres of pine and oak. Grapes from about 40%
of the plantings go into the “Terrasse du Diable” blend. The vineyard has been built mainly into single-row terraces, to cope with the very steep slopes. The soil, which is partly covered by limestone rock slides from the Dentelles de Montmirail hill range, is very shallow and sits on a highly compact layer of red clay. The higher you go, the greater the proportion of scree.
334-acre estate comprising 62 acres of vineyards and 272 acres of pine and oak. Grapes from about 40%
of the plantings go into the “Terrasse du Diable” blend. The vineyard has been built mainly into single-row terraces, to cope with the very steep slopes. The soil, which is partly covered by limestone rock slides from the Dentelles de Montmirail hill range, is very shallow and sits on a highly compact layer of red clay. The higher you go, the greater the proportion of scree.
The Grenache is turned up to 90% for this high-altitude cuvée. The vines (averaging only fifty years) are planted on terraces that nestle against the imposing limestone cliffs of Les Dentelles de Montmirail. For those of you who just can’t wait, open the Terrasse du Diable a good two or three hours before serving. Notes of black olive and licorice, mint, eucalyptus, and rosemary will soon fill the room. For those who can, in five to ten years, the brooding youthfulness will start to mature and you’ll be rewarded.
