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Domaine des Bosquets Gigondas Le Lieu Dit 2010

Rhone Red Blends from Gigondas, Rhone, France
  • RP94
  • WS94
0% ABV
  • WS94
  • RP93
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Winemaker Notes

2010 Gigondas Lieu-Dit is made from entirely Grenache, and the sandy soils create a wine that features its perfume right from the start, with invigorating red currant, plum and raspberry fruit rushing along mouthwatering acidity. It's more red fruit to the regular cuvee's black fruit profile, but it's also longer, with gorgeous minerality in reserve.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2010 Gigondas Le Lieu-Dit is a blend of 95% Grenache and 5% Syrah aged totally in 2- to 5-year-old small oak casks. Le Lieu-Dit is a special 2.47-acre, hillside parcel situated at an altitude of 300 meters. The soil is essentially all sand, which seems to be the perfect foil for Grenache in the southern Rhone. This majestic effort reveals full-bodied intensity, gorgeously pure notes of raspberries, cherries, lavender and licorice and lots of glycerin (the alcohol must be around 15%). One of the finest wines of the vintage, this killer effort should drink well for 15+ years.
WS 94
Wine Spectator
Deep, long and remarkably graceful, offering smoldering black tea, incense and violet notes up front, while the core of linzer torte, cassis and plum sauce waits in reserve. A graphite underpinning, along with extra notes of iron and singed anise, drives the finish.
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Domaine des Bosquets

Domaine des Bosquets

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Domaine des Bosquets, Gigondas, Rhone, France
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Much like many of the appellations of the southern Rhône valley, the wines of Gigondas are based on the Grenache grape. It has a tendency towards rusticity if not grown correctly of vinified carefully. It is supported by Syrah and Mourvedre with smaller amounts of various other varieties. There are two types of wine made in Gigondas, red and rosé but the production of rosé is so small its mainly an academic point. Gigondas is red wine country. While you can find some white varieties in the area they are not permitted to use the name Gigondas so they are bottled as Côtes-du-Rhône.

Domaine des Bosquets is a property that has a long history in Gigondas. It is first mentioned as a lieu-dit associated with viticulture in a document from 1376. Its association with the vine continued into the 17th century when the Seigneur de Laval, a local provençale aristocrat established a farm and vineyards on the site of the current property. Some of those buildings survive there to this day. In the 19th century the estate passed through the hands of Eugène Raspail but it wasn’t until 1962 that it finally ended up as part of Gabriel Meffre’s constellation of properties. When he died the estate passed to his daughter Sylvette Brechet and her son Julien oversees the farming and makes the wines.


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The Southern Rhone region of Gigondas extends northwest from the notably jagged wall of mountains called the Dentelles di Montmirail, whose highest point climbs to about 2,600 feet. The region and its wines have much in common with the neighboring Chateauneuf-du-Pape except that the vineyards of Gigondas exist at higher elevation and its soils, comprised mainly of crumbled limestone from the Dentelles, often produce a more dense and robust Grenache-based red wine.

The region has a history of fine winemaking, extending back to Roman times. But by the 20th century, Gigondas was merely lumped into the less distinct zone of Côtes du Rhône Villages. However, it was first among these satellite villages to earn its own appellation, which occurred in 1971.

Gigondas reds must be between 50 to 100% Grenache with Syrah and Mourvèdre comprising the bulk of the remainder of the blend. They tend express rustic flavors and aromas of wild blackberry, raspberry, fig, plum, as well as juniper, dried herbs, anise, smoke and river rock. The best are bold but balanced, and finish with impressively sexy and velvety tannins.

The Gigondas appellation also produces rosé but no white wines.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

LATLELIEUDIT_2010 Item# 122237