Domaine des Garriguettes | AOC Côtes du Rhône

Grape variety: 100% Cinsault

Vinification: Pre-fermentation cold maceration, “Saignée” at 10%, gentle extraction by pumping over, 90% destemmed, 10% whole bunches, natural vinification (no inputs). Complete fermentation of 12 days. Aging on lees in concrete tank 90% and oak (demi-muid) 10% for about 5 months.

Tasting notes: This is a wine of great pleasure and delicacy, around notes of violets and small red fruits on a very elegant tannic structure. The mouth is juicy and fresh. To enjoy around a charcuterie board, during a barbecue of grilled meat. Serve slightly chilled around 14 to 16 degrees.

Grape varieties: Grenache 85%, Mourvèdre 10%, Syrah 5%.

Vinification method: Long maceration in concrete tanks.

Ageing: 12 months in foudres (50%), barrels (30%) and concrete tank (20%).

                 Tasting notes: Deep garnet colour with purple reflections. Nose is complex aromas of stewed red fruits (blackcurrant, blackberry, crushed strawberry) prune jam and notes of almonds. An expression of garrigue on the palate with a mineral finish and smoky notes. 

A great wine for ageing 10-20 years.

Food pairing: Red meat in sauce, quail, pigeon, duck 

Grape varieties: 100% Grenache Noir – Vines 38 years 

Harvest: Manually in 10kg crates. A first sorting is done at the plot and a second one at the cellar. Press of destemmed bunches

Vinification method: Cold pre-fermentation maceration: 8°C – 6 days / Alcoholic fermentation: 24-28°C / maceration: 20-22°C – 3 to 4 weeks

Tasting notes: The colour is ruby ​​with brown reflections. The nose is expressive and reveals aromas of eucalyptus or liquorice. The mouth is fresh and greedy, it reveals aromas of raspberry, wild strawberry and cherry. The tannic structure is dense, emphasizes the texture and provides good aging potential

Food pairing: Pair with a porcini mushroom linguini, or a thyme roasted prime rib with sweet potato fries.

Grape varieties: 100% Viognier from 15 year old vines

Harvest: The grapes are harvested manually in 10kg crates. A sorting is carried out at the plot followed by destemmed bunch pressing

Vinification method: Static settling at 6°C, alcoholic fermentation between 13 and 16°C . No Malolactic fermentation

Ageing: 5 months on fine lees in stainless steel vat. 

Tasting notes: The colour is clear with silver reflections. The nose presents a fine aroma of white fruit such as white peach and is embellished a second time with floral notes. The mouth opening is fresh, the wine is well balanced and presents a superb inviting length, mineral, flinty style. 

Food pairing: for a starter, served with a salmon gravlax topped with a dill cream garnished with fennel seeds. As a dish, with an aioli made with finely garlicky homemade mayonnaise.

 Grape variety: 80% Grenache, 20% Syrah

Vinification: Manual harvest. The wine is aged in underground tanks before bottling for 12 months. 

Tasting notes: The nose is powerful and generous bursting with prune notes, subtle floral expression of garrigue (thyme, rosemary) and a delicate peppery spice. The mouth is juicy complemented by soft tannins and bright acidity with lingering notes of spice and a touch of minerality.

Food pairing: Red and white meat, (grilled works well), roasted vegetables, tomato-based sauces, charcuterie and cheeseboards.