Gigondas 2013 Domaine des Bosquets, France

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Gigondas 2013 Domaine des Bosquets, France
Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France Gigondas 2013 Domaine des Bosquets, France

Winemaker Philippe Cambie produces this dark, brooding Gigondas from four Southern Rhône varietals: 70% Grenache with Syrah, Mourvedre and Cinsault in the mix. A stonking 15% abv, this nevertheless wears its alcohol lightly, with rich dark fruit, sweet spice and liquorice and a very fresh, elegant finish. Great with rare steak or earthy vegetable dishes.

Buy this if...you love rich, dark reds.

Big, bold and beautiful, this Gigondas envelops you in a big warming hug and coats the palate with its dark, decadent black fruit flavours.
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Percentage Alcohol

15.0

Region

Rhone

Grape

Grenache / Garnacha

Country

France

Style

Full Bodied

Vintage

2013

Food Match

Beef, Tomato-Based Dishes, Vegetarian

£24.50
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

The 26 hectare Bosquets estate became part of the Bréchet family estates in the sixties when Gabriel Meffre took over and later on was given a new lease of life by Gabriel's daughter Sylvette Bréchet and son Laurent with the creation of a circular cellar in the shape of a provençal Chapel, then an underground cellar for aging the wine. In 2006, it was the turn of her other son, Julien, to return to the estate, bringing fresh ideas with him.

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The Winemaker

The gravity-fed winery means than the grapes arrive whole and undergo a slow maceration and fermentation. The estate generally uses older barrels for the ageing process, in order to retain the purity of the grape and location.

The Region

The vineyards of this prized Rhône appellation to the north-east of Châteaneuf-du-Pape are well sheltered from the Mistral winds, and the altitude provides a welcome freshness to the structured style of the wines and the minimum required alcohol is 12.5% - higher than most other French reds. Yields are very low, thanks to a hot, dry climate with limestone soils and a good proportion of old vines.
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Lamb Shanks

A hearty, rustic lamb casserole needs a rich, gutsy red with good acidity. Tuscan reds from the Sangiovese grape pair well with rich stews and tomato-based dishes, as do oaky Grenache based blends.

Beef Wellington with Spinach & Bacon

A traditional Beef Wellington is a labour of love, but one that more than delivers on taste. The tender beef fillet will pair nicely with medium to full bodied classic red styles from the likes of Bordeaux and the Rhône Valley.

Roasted Tomato & Garlic Pasta

Tomato based sauces match well with medium to full bodied reds with high acidity which square up to the tart tomatoes and make both food and wine taste fruitier.



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