|Grapes||Mourvèdre, Syrah, Grenache|
Looking at the 2013s, both the Gigondas and Vacqueyras are noteworthy. The 2013 Gigondas (50% Grenache, 40% Syrah and 10% Mourvèdre aged all in foudre) has solid purity and elegance in its juicy berry fruit, spring flowers and medium-bodied, palate. It should drink nicely on release. Jeb Dunnuck - www.robertparker.com (Jan 2017)
Currently out of stock in our warehouse.
Alternatively we may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: firstname.lastname@example.org.
Deep ruby. Expressive spice- and mineral-accented aromas of raspberry, cherry and licorice develop a floral overtone in the glass. Juicy red and dark berry and lavender pastille flavors show very good depth and clarity. Supple tannins shape the impressively persistent finish, which features suave floral character and a lingering mineral quality. Drinking range: 2019 - 2025 Rating: 92-92 Josh Raynolds, www.vinousmedia.com(May 2016)
Domaine la Bouïssière
Thierry and Gilles Faravel's Domaine la Bouïssière in Gigondas is exceptional in many ways, but perhaps apart from the personality of Thierry himself, it is the site of the vineyard, high up under the 'Dentelles de Montmirail' which makes the defining difference.
In contrast to the vines being baked on the plains of stones at the foot of the hill, the Bouïssière vines benefit from cooling air at night falling from the high peaks, and the wines retain a freshness and subtle persistence which is very different to the sometimes bludgeoning broadness and alcoholic heat of the wines on the plain.
Gilles and Thierry Faravel employ non-interventionalist practices to make wines as naturally as possible, resulting in wines of immense concentration and depth, with true vibrancy and the capacity to age ten to fifteen years.
They've come back to 80% whole bunch fermentation - as Thierry says, it's their form of acidity, it gives the wines more energy and tension, and stops them getting too heavy. Thierry describes the 2015s as being more massive, while the 2016s are 'more gourmand', and certainly these seem very easy to enjoy, fresh and balanced despite being quite powerful.
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