Gigondas: Domaine Saint Gayan 'Origine' 2018

Gigondas is famous for producing characterful wines that stand up well to robust Mediterranean dishes, such as this superb example from the ever-dependable Domaine Saint Gayan. Concentrated cherry and plum flavours with a touch of spice and soft tannins - drink now, or will cellar well for a decade or more.

Bottle
£22.25
Bottle (Case)
£267.00
Half Bottle
£12.25
Half Bottle (Case)
£294.00
Tasting Notes

This superb Gigondas from Domaine Saint Gayan is a reference point for the appellation, made from a traditional blend of Grenache, Syrah and Mourvèdre that is vinified in cement vats prior to blending and bottling.

It is a powerful, brooding, uncompromising Rhône wine with great intensity and depth of flavour.

About this wine
StyleRed Wine, Sec, Full-bodied, Non Sparkling
Wine RegionRhône, Gigondas
Grape Variety (Cépage)Grenache, Mourvèdre, Syrah
Food & Wine MatchingBeef, Chicken and Turkey, Lamb, Mushrooms, Pheasant and Game, Pork
ViticultureNon-Organic
Vintage2018
CellarageCommendably, never released without some maturity, this ages well in the medium term - from 2 to 10 years.
VinificationHand harvested Grenache Noir, Syrah and Mourvedre grapes are macerated and fermented in cement vats and racked in used oak barrels for at least a year before bottling.
Alcohol By Volume (%)15
Producer

Domaine Saint Gayan (Jean-Pierre Meffre)

The Meffres have been vignerons at Gigondas since the 17th Century and have played a key role in the success of the appellation. Roger Meffre (Jean-Pierre's father) was president of the Syndicat des Vignerons de Gigondas and was instrumental in winning Appellation Contrôllée status for Gigondas in 1971 and changing the law regarding the wine's Grenache content (raised from a maximum of 65% to 85% in 1985).

The 34 hectare Domaine Saint Gayan holds 12 hectares in their home village of Gigondas and is now run largely by Jean-Pierre and Martine's daughter Julie and her husband and winemaker Christian Yves Carré de Lusançay. It is one of the commune's finest estates and likely to release wines at their leisure, when ready to drink. Large oak barrels are mainly used for maturation though a number of clay amphorae have recently been installed. Whole-bunch fermentation is de rigeur.

 

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