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Domaine du Gour de Chaule Gigondas Rose 2016

Rosé from Gigondas, Rhone, France
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    Winemaker Notes

    Thus Rosé is composed of Cinsault, Grenache, and Mourvedre. This is a brilliantly colored wine with hues of pink and rose accompanied by flavors and a bouquet dominated by the impression of freshly crushed strawberries.

    Critical Acclaim

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    Domaine du Gour de Chaule

    Domaine du Gour de Chaule

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    Domaine du Gour de Chaule, Gigondas, Rhone, France
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    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).

    Gigondas

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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.

    Rosé Wine

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    TEFBORO161_2016 Item# 234136