IGP Méditerranée: Domaine Saint Gayan 'Argiles' Rosé 2022

A new rosé wine from a three hundred year old estate. Who says there's no innovation in French winemaking? This hand-harvested, IGP Méditerranée rosé is just the thing to quench the thirst during a hot summer in the Vaucluse.

Bottle (Case)
Tasting Notes

From the dependable Domaine Saint Gayan - a crisp IGP rosé made from Grenache Noir, Mourvèdre, Carignan and Cinsault that has an attractive salmon-pink colour and a generous weight of summer berry fruit. The Meffre family wanted to make a rosé to drink themselves: one that had real freshness. They chose a blend of Cinsault giving it heart, Grenache and Carignan for its sweet fruit and Mourvèdre to give structure. They drink it as an aperitif with friends or with plats simples.

About this wine
StyleRose Wine, Sec, Medium-bodied, Non Sparkling
Wine RegionRhône, Côtes du Rhône
Grape Variety (Cépage)Carignan, Cinsault, Grenache, Mourvèdre
Food & Wine MatchingCharcuterie, Salads, White Fish
CellarageBest drunk within two years of vintage.
VinificationHand harvested grapes. Gentle pressing and cool fermentation to preserve the aromatic fresh fruit flavours. Matured in vat and tank on the lees.
Alcohol By Volume (%)14

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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