2015 Chateau Gigognan Châteaueneuf-du-Pape Rouge – Act of Wine

2015 Chateau Gigognan Châteaueneuf-du-Pape Rouge

2015 Chateau Gigognan Châteaueneuf-du-Pape Rouge

Regular price $95.00

SOILS: Pebbles terraces

GRAPE VARIETIES: Grenache 60%, Syrah 30%, Mourvèdre 10%

Low yields for this crimson red Chateauneuf du Pape, enjoying fine aromas of red berries and underwood, generous with fine tannins. Gourmet and enjoyable wine, ideal pairing companion with red meat, game or cheese with character. We advise to drink as from 2 to 3 years of age but may be laid for 8 to 10 years. Serving temperature between 18 °Cs.

Manual harvested with severe sorting . Grapes are crushed and destemmed. Fermentation in heat regulated stainless steel tanks each variety separately. Long vating period 4 to 6 weeks with pumping over and punching of the cap process for better extraction and finer tannins. Blending  after malolactic fermentation. Partly matured for 30% Barriques & Demi muids and 70% cement tanks for better micro oxygenation. Bottling June 2017.

 

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Located in the town of Sorgues, Château Gigognan sits among the Châteauneuf-du-Pape AOC—the best known appellation in Rhône Valley. The foundation for the entire appellation d'origine contrôlée system is based on rules outlined in 1923 by Baron Le Roy of nearby Château Fortia.

The château once belonged to the Jesuit community and was built atop the foundation of a centuries-old monastery. Its history dates back to the time of Roman colonisation.

Some of the vineyards on the estate were planted more than one hundred years ago, and are these days farmed using organic and biodynamic practices, with the the Ecocert certification awarded for whole estate in 2010.

The 30 hectares of vines in Châteauneuf-du-Pape grow in rocky soil studded with galets roules, or pebbles, covering clay. The estate’s other 42 hectares sit within a small valley in the Côtes-du-Rhône appellation, with sand and limestone soils.

The estate grows a mesh of red and white varietals, including Grenache, Syrah, Mourvèdre, Cinsault, Carignan, Roussane, Marsanne, Clairette, Viognier, and Bourboulenc. Grapes are hand-harvested to very low yields (20 hl/ha), and are de-stemmed before fermenting in temperature-controlled tanks and wooden vats with a 10-day maceration period.

Quality and environmental responsibility are the driving forces behind the estate, which sees each vine managed with respect and in line with the natural rhythms of the terroir.

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