Country: France  Region: Southern Rhône  Vintage: 2017 Category: Red Wine  Color:  Red Producer: Domaine des Bosquets "Home to the first Gigondas vines in 1376, Domaine des Bosquets is today run by brothers Laurent and Julien Bréchet with the same commitment to quality as at Château de Vaudieu. The 26 hectares of vines are up to 75 years old and lie at the foot of the Dentelles de Montmirail. Julien has identified three distinct soil types at different altitudes within his vineyards: marl at 250-300 metres above sea level; sandy clay at 200-220 metres; and blue clay at 170 metres. These offer the potential for varying ripeness levels and fruit characters in the wine. All the vines are cordon-trained for the optimum exposure and ventilation of the grapes, and the fruit is hand harvested and goes through rigorous selection. The Gigondas is a blend of different parcels and is dominated by 75% Grenache, with 20% Syrah, 3 % Mourvèdre and 2% Cinsault. It has a lift and balance, as well as a powerful fruit character. The wine is aged for 18 months in total. For 12 months it ages separately: the Syrah is aged in 228 litre oak barrels, the Grenache is aged in 600 litre barrels and the rest is aged in concrete tanks. All three are then blended and bottled six months later. The 2011 Gigondas 'Le Lieu Dit' is from a 1.3 hectare parcel at 300 metres altitude giving the wine freshness as well as ripeness. It is made of 95% Grenache and 5% Syrah and is matured for 18 months, 12 months of which was spent in French oak barrels. According to the Wine Advocate, the 2011 Gigondas 'Le Lieu Dit' is possibly ""the wine of the vintage in this appellation""" Winemaker: Philippe Cambie Vineyards: The vineyards have an average age of 30 years and are located on the south-western slopes of the appellation on three different types of soils at varying altitudes. 65% are grown on blue-clay soils with a high proportion of gravel at an altitude of between 250 and 300 meters above sea level. 25% are grown on the sandy-clay soils of the Hautes Garrigues which are found between 200 and 250 meters above sea level. The final 10% are grown on chalk-clay soils at around 170 metres. These conditions stagger the ripening of the grapes giving a harvest period usually of around three weeks. Vinification: "The grapes were 100% handpicked and very carefully sorted. Mainly destemmed and crushed, the grapes enter the winery in vats with the valuable help of gravity. Each plot is vinified separately. The vatting period lasts approximately one month with three periods: cold fermentation with pumping over, alcoholic fermentation at around 28°C with a mix ofpumping-overs and delestages depending of the profile of the tank, and maceration on lees. Malolactic fermentation ended in mid-November. The wine was aged for18 months in two stages. For the first 12 months, the parcels are aged separately, with Syrah in 228l oak, Grenache in Demi-muids of 500/600l and concrete tanks and the rest in concrete tanks. This was followed by six months of ageing together prior to bottling. Thanks to maturing over two winters, the wines are naturally clarified and retain a lot of elegance." Tasting Notes: A complex nose of sweet blackberries, red plums, roasted provençal herbs and macerated cherries. On the palate this is a medium to full bodied wine, with good structure, beautiful tannins and a clean finish. Food Suggestion: Perfect with a rib of beef with mashed potatoes and olive oil, or roasted lamb. Closure: Natural Cork  ABV:15%  Acidity [g/l]: 4.67