|Grapes||Grenache, Syrah, Mourvèdre|
(raised in 65% oak foudres and demi-muids and 35% concrete tanks) Opaque ruby. Assertive red berry and cherry scents are complicated by suggestions of candied lavender, spicecake and smoky minerals. Concentrated yet nervy and graceful as well, offering juicy raspberry and cherry liqueur flavors that unfold steadily on the back half. Impressively balanced and sharply delineated, showing outstanding closing energy, appealing sweetness and sneaky, deftly woven tannins. Drinking range: 2021 - 2027 Rating: 93-93 Josh Raynolds, www.vinousmedia.com (Nov 2018)
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.
In addition to the Gigondas releases, this estate fashions a super Vacqueyras. The 2015 Vacqueyras Tradition checks in as a mix of 50% Syrah, 42% Grenache, and the rest Mourvèdre that was partially destemmed and aged in older barrels and demi-muids. Blackberries, crushed peppercorns, leafy herbs, and violets all emerge from this medium-bodied, pure, elegant 2015 that’s going to continue drinking beautifully through 2025. Drinking range: 2018 - 2025 Rating: 92-92 Jeb Dunnuck - www.robertparker.com(Oct 2017)
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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