Cuvee the two parcels
This cuvée was produced on the occasion of the 50th anniversary of the Gigondas appellation. Cuvee limited to 1,000 numbered bottles / Jeb Dunnuck 94-96
Grape-Varieties: Around 95% Grenache & Syrah in addition
Yield: 28 hl/hectares, one of the lowest in France.
This cuvée is a selection of old vines, a parcels of Syrah presents in this blend was planted by my grandfather in 1966, it’s one of the two oldest plots of Syrah planted in Gigondas.
Only two parcels of our oldest Grenache have been selected for the production of this cuvée, a parcel from 1919 and a parcel from 1929.
Our parcels benefit from an important biodiversity, they are surrounded by many trees, white and green oaks, broom, aromatic plants and benefit from low exposure to the sun.
The morning freshness of these plots allows the Grenache to blossom slowly and preserve an exceptional aromatic power.
The estate obtain HVE 3 certification this year. We limit and minimize the use of phytosanitary products, but we do not prohibit ourselves from using them when circumstances require it. No weeding for the plots of this cuvée.
Exposure and soil: Sands & marls from the “Cone de la Font des Papes”, give finesse to this cuvée
Vinification: The vinification is traditional, the grapes are harvested by hand and carefully sorted. Our Gigondas is not fined or filtered.
Aging: The aging is done exclusively in vats because we want to rediscover the importance of the relationship between the terroir and the grape varieties.
This wine is Estate-bottled with our own bottling system.
« Brilliant stuff, it’s up with the top wines of the vintage, offering a magical perfume of Provençal garrigue, raspberries, strawberries, pepper,
and flowers. Medium to full-bodied on the palate, it’s perfectly balanced, loaded with
charm, and just a gorgeous 2020 in the making »
Serving Suggestions: Ideal to taste with prime rib of beef with parsley, roasted capon, lamb with Provencal herbs, duck breast, roast pigeon, omelet with porcini mushrooms or truffles as well as cheeses.
Serve it at the temperature of 17°-18°.
It’s a keeping wine (about 10 years) it’s best between 3 and 8 years.