Domaine du Gour de Chaule Gigondas Cuvee Tradition 2010
Rhone Red Blends from Gigondas, Rhone, France
The wine is sturdy, braced with sweet, dusty tannins, and is intensely aromatic with notes of crushed white pepper, oriental spices and game.
International Wine Cellar - "Vivid purple. A highly perfumed bouquet evokes red and dark berry preserves, pit fruits, potpourri and smoky garrigue. Stains the palate with intense black raspberry and cherry flavors that pick up an exotic floral pastille nuance with air. Rich but lithe, with excellent finishing clarity and gentle tannic grip.
Wine Spectator - "Rugged in feel, with bay leaf, chestnut and pepper notes standing out from the core of dark currant and fig fruit. Nuances of loam and licorice root add more heft and grip through the well-structured finish. This has the range and stuffing to stretch out with a touch more cellaring. Best from 2015 through 2022. 1,000 cases imported. "
Domaine du Gour de Chaule Winery
The Domaine du Gour de Chaulé, situated in the heart of the village of Gigondas, was founded in 1900 by Eugene Bonfils, the grandfather of the current proprietor, Aline Bonfils. All the wine produced at the estate was sold in bulk to negociants until 1972 when the mother of Madame Bonfils began to bottle a small percentage for sale to private clients. The tradition of estate bottling has continued to grow under the direction of Aline Bonfils so that now approximately 50% of the annual production is selected for sale in bottle (approximately 25,000 to 30,000 bottles). View all Domaine du Gour de Chaule Wines
About GigondasView a map of Gigondas wineries (jhee-gon-dahs) Chateauneuf-du-Pape.
Notable FactsThe wines of Gigondas are muscular and robust. Kind of an old-school type wine if you will. Not concentrating on being high-tech, easy-drinking or smooth, this wine is an in-your-face red, daring the consumer to try it's spicy, leathery, soulful juice. Good producers are making wines able to age for up to 10 or 15 years, although if you like robust wines, you'll love them now too. Grenache is the main grape, making up to (but not to exceed) 80% of the wine, Syrah & Mourvedre make up the majority of the extra 20%, although some other Cote-du-Rhone varietals can be found in small amounts. Rosé is seen less in the export market, but make good, spicy, dry wines.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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2 ratings, 1 with reviewRelated ProductsDark intense violet coloring denoting a rich and generous body. The wine offers a complex bouquet of roasted coffee, licorice, ...
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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