Prices are displayed for delivery in:
Un gigondas issu de vignes très âgées et produit par les Perrin, famille très influente dans le mondovino. Profond, puissant, très complexe et équilibré par une belle fraicheur en finale, il permet des accords savoureux avec une viande rouge en sauce ou une pièce de viande grillée. More info
Located below the village of Gigondas, the vineyard is attached to the property and is blessed with a north-west orientation and a cool climate for late harvest. Grenache noir and Syrah grow on calcareous soils. The vinification is carried out as whole bunch fermentation with the indigenous yeasts. The wine is aged in foudres for 15 months before being bottled without filtration. Served at room temperature, this Gigondas is as complex on the palate as it is as the nose. It unfurls aromas of sous-bois, red fruit, violet and liquorice. Its depth and complexity make it powerful. However, wonderful freshness balances this nectar which should be kept for a few years in the cellar before enjoying with game or sauce-based red meat.
Gigondas Clos Des Tourelles (Domaine du) Famille Perrin serve at a temperature of 16°C. It will pair perfectly with the following dishes: Lièvre à la royale, Daube provencale , Gigot d'agneau.
Peak: A boire jusqu'en 2032
Located below the village of Gigondas, the vineyard is attached to the property and is blessed with a north-west orientation and a cool climate for late harvest. Grenache noir and Syrah grow on calcareous soils. The vinification is carried out as whole bunch fermentation with the indigenous yeasts. The wine is aged in foudres for 15 months before being bottled without filtration. Served at room temperature, this Gigondas is as complex on the palate as it is as the nose. It unfurls aromas of sous-bois, red fruit, violet and liquorice. Its depth and complexity make it powerful. However, wonderful freshness balances this nectar which should be kept for a few years in the cellar before enjoying with game or sauce-based red meat.
Le Clos des Tourelles belongs to the same family who owns the famous château de Beaucastel. Entirely cultivated following methods of organic agriculture, the Château de Beaucastel vineyards produce one of the best Châteauneuf-du-pape in the appellation. Located in Courthézon since the 16th century, the Perrin family count amongst the best vinifiers in the southern Rhône. Today, Jean-Pierre and François, the sons of Jacques Perrin, and their respective children Marc, Pierre, Thomas and Matthieu, who represent the 5th generation have taken the helm. In just a few years, the Perrin family have become one of the most influential families in the wine world thanks to their exceptional vines in Château de Beaucastel that cover 130 hectares (of which 100 are planted) planted to 13 different varieties. The vines are on average 50 years old and yields never exceed 30 hectolitres per hectare and are often much less. Over the last 15 years the Perrins have also acquired vines in other southern Rhône appellations with the intention of becoming a true specialist of this region. Amongst the vines they have recently purchased are 10 hectares of old Grenache in Gigondas: Domaine du Clos des Tourelles. The Tourelles vineyard is composed of Grenache (80%), Syrah, Cinsault and Mourvèdre planted on limestone, marne and sandy soil. Chemical fertilisers are completely forbidden on this domain and have been replaced with a ‘home-made' compost. Insects and birds have gradually been seen returning to the vines. It's worth noting that Château de Beaucastel was the first vineyard in the Rhone valley to convert to organic agriculture in the 1950s and to become biodynamic in 1974. The grapes are picked by hand and then meticulously selected. They are destemmed before being vinified in vats and matured in oak barrels for one year. All of the varieties are vatted separately in order to respect their character, aromas and their individuality. After maturing, the wines then lay in bottles for one more year at the domain.
Do you have an identical wine?
Sell it!Free estimate
