Domaine Santa Duc 'Aux Lieux-Dits' Gigondas, 2020

Domaine Santa Duc 'Aux Lieux-Dits' Gigondas, 2020

Regular price $55.00

Indulge in the true expression of Gigondas terroir with Domaine Santa Duc 'Aux Lieux-Dits' Gigondas. Made from organically farmed grapes, certified by Ecocert, and produced with strictly biodynamic practices, this wine reminds us that the subregion is shielded from the Mistral wind yielding an opulent yet balanced treat. Its 40-year-old vines boast a perfect blend of Grenache, Mourvèdre, Syrah, and Cinsault, resulting in a robust and flavorful wine with an abundance of crunchy red fruits. Perfectly pairs with roasted lamb or braised beef.

  • Dry
  • Full Bodied
  • Pronounced Tannins
  • Organic
  • Vin Natural
  • Medium Acid
  • Fruit Forward

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  • West Hartford

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PAIRS well WITH

  • Red Meat
  • Grilled Foods
  • Grains & Pasta & Rice

Details

From the Winery: This wine reflects all of our vineyard in Gigondas. It finds its character in the diversity of eight different localities, expressed through four Rhone grape varieties. Each locality brings its own personality and complementarity.

CULTURE: Organic farming, Ecocert and Biodynamic certified, Demeter certified.

GRAPES: Grenache 75%, Mourvèdre 13%, Syrah 10%, Cinsault 2%.

AGE OF THE VINES: 40 years on average.

HARVEST & VINIFICATION: Manual harvest in crates with sorting in the vineyard, followed by a second on the sorting table. Partial destemming. The percentage of destemmed grapes is decided according to the vintage and the plots. Gravity vatting with total respect for the integrity of the grapes. Fermentation for 20 to 30 days in stainless steel vats under controlled temperatures. Two long daily pumpings. Pigeage decided at the tasting. Pressing in a pneumatic press. Malolactic fermentation in tank. Clarification of wines in the cellar during the winter. Maturing in the spring.

AGING: 18 months in 36 hectoliter Stockinger oak barrels and 8 hectoliter terracotta jars. Bottling without fining or filtration.

PERSONALITY: Marked by fruit and noble vegetal essences in its youth, it usually begins a slow evolution towards notes of spices during a few years of cellaring.

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