95 Point, $32 Classical Gigondas from the Greatest Southern Rhône Vintage in Generations
Posted on: 08/7/19 3:08 PM
We’ve said it plenty of times: 2016 is a legendary vintage in the Southern Rhône. If you are skeptical just taste this unbelievable new release from Domaine du Gour de Chaulé. One of the top names of the appellation, this classic staple from Neal Rosenthal carries the electric poise and sensational fruit that has made 2016 so dearly beloved. Recently awarded 93 to 95 points from Josh Raynolds, stock up on one unbelievable bargain!
2016 Domaine du Gour de Chaulé Gigondas Cuvée Tradition
Note from Importer Neal Rosenthal: “The average age of the Grenache vines planted within these plots is 63 years…Resulting wine is sturdy, braced with sweet, dusty tannins, and is intensely aromatic with notes of crushed white pepper, oriental spices and game.”
“Vivid ruby. A highly perfumed, expressive bouquet evokes ripe red berries, exotic spices and potpourri, and a smoky mineral nuance adds lift and urgency. Sweet and expansive on the palate, offering concentrated raspberry liqueur, spicecake and lavender pastille flavors that spread out steadily with air. Blends power and finesse with a sure hand and finishes extremely long and smooth, with fine-grained tannins making a late appearance.” (93-95) Points, Vinous
More About the Wine
Situated in the heart of the village of Gigondas, the domaine was founded in 1900 by Eugene Bonfils, the great-grandfather of the current proprietor, Stephanie Fumoso. Ms. Fumoso has recently taken over complete winemaking duties and, according to what we’ve tasted, things are working out quite well. Josh Raynolds of Vinous recently completed a trip the estate and seems to agree:
“Owner and winemaker Stephanie Fourmosa has achieved a seamless takeover of the domaine from her formidably talented and experienced mother, Aline Bonfils, and the wines here, which have long been among the standouts of the appellation (especially for those whose tastes run to the traditional and unadorned), have never been better.”
Most importantly, Ms. Fourmosa has done little, if anything, to change the long held traditional recipe – minimal intervention in the vineyards and in the cave. The grapes are harvested manually and are never destemmed (a truly old school approach for Gigondas). Malolactic fermentation takes place in cuve (it is never artificially avoided) and, after the malolactic fermentation is complete, the wine is racked into large oak “foudres” where it stays for approximately 18 months. The wine is racked no more than three times before it is bottled – unfined and unfiltered – 30 to 36 months after harvest. Just for kicks, no new oak is ever used at this domaine, either (we love that, too).
In sum, ultra-traditional has never tasted so good. Don’t miss this stunning 2016 expression of a true classic!
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