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Thedrinkshop.com Limited (“the Company”) was placed into Administration on 18 January 2023, with Adrian Paul Dante and Joanna Kim Rolls appointed as Joint Administrators. Adrian Paul Dante is licensed to act as an Insolvency Practitioner in the UK by the Institute of Chartered Accountants in England & Wales and Joanne Kim Rolls is licensed to act as Insolvency Practitioners in the UK by the Insolvency Practitioners Association. They are bound by the Insolvency Code of Ethics when carrying out all professional work relating to an insolvency appointment.

The affairs, business and property of the company are being managed by the Joint Administrators, who act as agents of the Company and without personal liability.

Any queries relating to the Company or the Administration should be made to the Joint Administrators via the Administration team, mark.percival@opusllp.com and adam.seymour@opusllp.com.

Domaine la Bastide St Vincent - Gigondas 2014

Powerful
Domaine la Bastide St Vincent - Gigondas 2014

Country of Origin

France

Producer Information

Key Information

Other Information

  • Food MatchRed Meats
  • Food MatchRoasted Dishes
  • Grape TypeGrenache/Garnacha
  • Grape TypeMourvedre
  • Grape TypeShiraz/Syrah
  • Vintage2014

A big and powerful wine typical of the appellation, with a backbone of dense black fruit, finely balanced with complex and savoury accents suggesting charcuterie and forest floor.

The 16 acres of Gigondas vines are located on 3 different soils : the main parcel is situated on steep mountainsides from the south side of the 'Dentelles de Montmirail', the two others are on the heights of the village and on the middle alluvial terraces.

The vines are 35 years old on average, but some parcels have been planted for 50 years : the production by hectare is therefore low, which favours the quality of our wines.

The grenache variety prevails, complemented with mourvedre and syrah.The hand-made grape harvest allows us a strict selection of the grapes, which are then destalked and slightly crushed.

The traditional winemaking takes place in enamelled concrete tanks. The fermentation on the skins varies from 2 to 3 weeks, depending on the varieties and on the vintage. The main cuvee matures afterwards in tanks.

1 Recipe match

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