2017 Domaine la Bouïssière
Limpid ruby. Pungent red and dark berry and floral scents, along with suggestions of licorice, cola, olive and smoky minerals. Youthfully taut bitter cherry and black raspberry flavors show very good depth and a sharp, spicy jolt of cracked pepper on the back half. Fine-grained tannins build steadily on a long, penetrating finish that leaves dark chocolate and candied lavender notes behind. Drinking range: 2020 - Rating: 92-93 Josh Raynolds, www.vinousmedia.com (Feb 2020)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
This estate continues to fire on all cylinders, and their 2017 Gigondas Tradition is a gem of a wine. Based on 74% Grenache and 26% Syrah that saw a touch of stems and aging in tank and older foudre, it offers classic darker berry fruits, garrigue, new leather, and peppery spice aromas and flavors. Packed with sweet fruit, ripe tannins, and beautifully balanced, it should represent a terrific value. Rating: 91-93 Jeb Dunnuck, www.jebdunnuck.com(Oct 2019)
Hit the heights with this hefty, deep, dark, fruity gigondas, scented with black olives and thyme. - Top Autumn Reds October 2019.Jane MacQuitty, The Times(Oct 2019)
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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