Domaine Brusset Gigondas Le Grand Montmirail (bin soiled label) 1998

Rhone Red Blends
  • 94 Wine
    Spectator
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Domaine Brusset Gigondas Le Grand Montmirail (bin soiled label) 1998 Front Bottle Shot
Domaine Brusset Gigondas Le Grand Montmirail (bin soiled label) 1998 Front Bottle Shot Domaine Brusset Gigondas Le Grand Montmirail (bin soiled label) 1998  Front Label

Product Details


Varietal

Producer

Vintage
1998

Size
750ML

Features
Collectible

Boutique

Your Rating

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Somm Note

Winemaker Notes

Brusset's traditional Gigondas, Le Grand Montmirail, comes from a sunny, due South facing terraced slope. The grapes are harvested entirely by hand, and vinified without destalking for 15 days in temperature controlled vats. Next the wines are matured in small oak barrels for 18 months before release. Le grand Montmirail is brilliantly hued, carmine red in color, with aromas of sweet red berries and violets, very elegant and full bodied in the mouth.

Professional Ratings

  • 94

Other Vintages

2000
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    Spectator
1999
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Domaine Brusset

Domaine Brusset

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Domaine Brusset, France
Thirty year old Laurent Brusset is the intense, perfectionist winemaker at this 52 year old domaine. Started by his grandparents in 1947 with three hectares of vineyards in Cairanne, today the total is some 85 hectares, with five hectares in the Cotes de Ventoux, 25 hectares in Mondragon (Cotes-du-Rhone), 40 hectares in Cairanne (cotes-du-Rhone-Villages) and the crown jewel, 20 hectares in Gigondas consisting of 68 individual terraces on an incredibly steep slope at the base of the "Dentelles de Montmirail".

Vinification is utterly modern. Yields are kept very low (between 25 and 30 hectoliters per hectare for Cairanne and Gigondas) by close pruning and a vendange verte in abundant vintages. The grapes are all hand-picked, completely destemmed, and vinified parcel by parcel, varietals separated. During harvest Laurent may have almost 100 different microvinifications in the cellar, representing different grape varietals of some 60 distinct parcels. All are fermented in enameled steel vats with temperatures controlled at 28C with a day or two at 34C for maximum extraction. Following the initial fermentation and malolactic in tank, the separate varietals and parcels are blended for each wine, with inferior tanks being sold off to negociants.

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SWC21202_1998 Item# 8147

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