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Aline Bonfils believes strongly in Grenache as the heart and soul of Gigondas and she has transmitted this philosophy to her daughter, Stéphanie. Thus, 85% of the vineyards are planted to Grenache, with approximately 10% dedicated to Syrah and Mourvedre and the balance planted to Cinsault. Further, this family has always conducted their affairs with the understanding that minimal intervention in the vineyards and in the cave is essential to preserving the essential character of the wines of this important appellation. Note, particularly, that the red wines here are produced from grapes that are not destemmed, an approach Aline believes is essential to provide the classic character of Gigondas.
Winemaker: Aline Bonfils
Farming: Sustainable
Varieties: Grenache (80%), Syrah, Mourvedre
Terroir: 65+ year-old goblet-trained vines in limestone-clay and sand parcels surrounding the estate, including the famous Gour de Chaulé, Les Blances, and Les Bousquets.
Vinification: Hand-harvested, whole-cluster spontaneous fermentation in concrete vat, gentle pneumatic pressing. Fermentation in neutral barrel.
Aging: 24 months in neutral 60-70hl foudres. Bottled unfined and unfiltered.
Tasting Note: Dusty tannins, white pepper, five spice, game meat, and grilled strawberry.
