Gigondas
2018
In 1781, in the small town of Tupin-et-Semons, south of Lyon and within the most prestigious vineyard of the Rhône, Joseph Vidal founded the House of the same name. From the outset, it acquired an international reputation thanks to Thomas Jefferson, then United States Ambassador to France, who visited the estate in 1787. In the 1890s, Gustave Vidal married a daughter of the Fleury family and Maison Vidal became Maison Vidal-Fleury. These nuptials came at just the right time as the bride's...
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Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Aged on lees first in tanks then in large barrels (foudres) during 9 months. Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined. Maturation in bottle: at least 3 months before shipment..
Appearance : quite a dark red Nose: blackberry, cherry, prune, some garrigue and violet. Palate: grenache driven, fatness, unctuous structured with tannin, cherry and pepper.
Outstanding, the 2018 Gigondas is based on 70% Grenache, 20% Syrah, and the rest Mourvèdre, brought up all in foudre. It has attractive red and black fruits as well as ample spicy, floral, and incense-driven aromatics. Medium-bodied on the palate, it’s balanced, has ripe, polished tannins, and outstanding length. It will evolve for a decade.
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