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Domaine du Pesquier

Gigondas

Gigondas’ terroir and thus its wines, are very diverse and Pesquier’s wine beautifully reflects a style of Gigondas wine grown on the ancient raised river terrace at the foot of the village.

Dark ruby in colour. Ripe red and black fruits with pepper and touches of licorice on the nose. Medium to full-bodied on the palate, this complexly flavoured wine offers sweet fruit; pepper, herbs and cocoa with fine tannins and a great length. A wine to accompany a rich, late autumn / winter dish. Best enjoyed after 4 years and can drunk up to 12 to 15 years from the vintage date.

Style: Red

Grape varieties:75% Grenache, 20% Syrah, 5% Mourvèdre.

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Red Wine Grape Varieties

Southern Rhône wines are almost always blended around Grenache to bring balance, complexity and richness of aroma to the wines. Thirteen varietals are permitted. The main varieties are:

Grenache – Medium ruby colour and high alcohol. Delightfully fruity (red fruits) in youth, spice: prune notes with age. Medium dry tannins that soften with age.

Syrah – Deep colour with purple shades. Very tight but velvety tannins giving good ageing potential. Violet and/ or black fruit aromas. With age the aromas evolves towards wild aromas of leather, truffle, and towards liquorice

Mourvèdre – Dark brick red, high tannin brings additional ageing quality to the blend. Sometimes animal notes in its youth become fruity (dark berries, leather, undergrowth, pine, liquorice) and spicy with age.

Cinsault – High proportion in Rosé. Elegant, fruity aromas, light colour and tannin (in reds).

White Wine Grape Varieties

Grenache Blanc – Low acidity giving smoothness and length on the palate with floral aromas and notes of apple and pear.

Clairette – Brings acidity and freshness to the blend. Floral, complex aromas of rose and acacia with notes of white peach and exotic fruit.

Roussanne – Brings finesse and delicacy and a great deal of elegance. Good acidity in the northern Rhône enabling the wine to age well. Complex aromas of honeysuckle with touches of apricot, hawthorn or narcissus.

Bourboulenc – Brings good acidity to the blend. Floral aromas.

Marsanne – Medium acidity, with high aromatic potential in young wines. Complex and subtle floral aromas of acacia, dried fruit and nuts (almond, hazelnut, walnut).

Viognier – Medium colour with low acidity and very fruity (pear) in the Southern Rhône. In the Northern Rhône, it brings suppleness and smoothness. Great aromatic potential – acacia, honeysuckle, violet, almond blossom, linden, and with age, musk, honey and dried apricot.

Terroir: Raised plateau of stones and, marne at the foot of the village with some of the syrah from limestone terraces in the Dentelles hills above the village.

Oak: None

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Oak Flavours

The vast majority of wines in the Southern Rhône are aged in neutral tanks such as concrete and stainless steel in order to preserve the delightful fruity characteristics of Grenache. Where oak is used, it is often only used for a proportion of the blend. The majority of wines in the Northern Rhône however, are aged in oak.

The amount of oak flavour in the wine depends on:

  • The size of the barrel – Less surface area in contact with the wine = less oak flavour
  • The age of the barrel – Less oak is imparted in each subsequent wine.
  • The level of charring (“toast”) and type of oak used by the cooper

The following classifications are used for wines listed on this website:

No Oak – The wine is aged in neutral vats or large, old oak barrels that impart no oak flavours. These wines will be fruit-forward and bright in their early years.

Light Oak – Oak flavours are present but do not dominate the wine when young. The wine may only be partly aged in smaller oak barrels and/or the barrels may have been used for one to three prior wines.

Prominent Oak – Oak flavour is a noticeable feature of the wine, particularly when young. Oak also imparts oak tannins into the wine which can increase the ageing potential of the wine, thus allowing the wine to develop complex aromas over many years.

Drinking time: 4 to 12 years

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Drinking Time

The majority of everyday wines are produced to be drunk within a year, or two of their vintage date. Fine wines that demonstrate a balanced acidity and good tannin structure have the ability to be aged over many years. Oak flavours and red wine tannins soften with age, which allow more complex aromas to develop. Deciding when to drink a fine wine is very much a matter of personal taste. You should drink the wine earlier in its life if you prefer its fruity (“primary”) aromas, accepting that tannins and any oak flavours will be more prominent when the wine is young.

Reviews: JD 93 pts, WE 93 pts

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Reviews

The ratings of leading reviewers are listed here with their written comments detailed at the bottom of the page.

Remember that “beauty is in the eye of the beholder”. Each wine reviewer has personal tastes and, as hard as they try, preferences can be reflected in the numerical score a reviewer gives to a wine. This is why is important to read their comments rather than judge a wine by its numerical score.

JR = Jancis Robinson. Score out of 20 points.
RP = Robert Parker, Wine Advocate. Score out of 100 points.
JD = Jeb Dunnuck. Score out of 100 points.
WS = Wine Spectator. Score out of 100 points.
W&S = Wine and Sprits. Score out of 100 points.
WE = Wine Enthusiast. Score out of 100 points.
VM = Vinous Media. Score out of 100 points.
JS= James Suckling. Score out of 100 points.

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Producer profile

The Boutière family has run the domaine for four generations. Wines were first bottled in 1965 by the grandfather of the current owner, Mathieu. The domaine covers 24 ha (59 acres) with 17ha in the cru of Gigondas, 1 ha in Vacqueyras, 2 ha of Côtes du Rhône and 4 ha of IGP Vaucluse.

The Gigondas vineyards are located on the stoney, marne raised plateau around the winery and on limestone terraces in the Dentelles hills above the village. Domaine du Pesquier has not followed the modern trend of producing multiple cuvées, such that the complexity of the single cuvée wine reflects a diversity of terroir and vine ages. The Côtes du Rhône-labelled wine is actually produced from superior Côtes du Rhône Villages terroir giving a Côtes du Rhône wine of higher pedigree. The reds are fermented in stainless steel with temperature control provided by submerged radiators fed with cool water from the domaine’s well. The Gigondas wine is aged in large wooden vats (“Foudres”). The other wines are aged in concrete vats.

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Wine reviews

Jeb Dunnuck (JD)

2017 vintage (93 points): The 2017 Gigondas is terrific, offering a straight-up classic, medium-bodied, concentrated style as well as some stem influence in its sweet red and black fruits, peppery herbs, leather, and garrigue-scented aromas. A blend of 65% Grenache, 25% Syrah, and 10% Mourvèdre that was partially destemmed and brought up mostly in foudre (20% in tank), it’s about as classic as they come. Enjoy this beauty any time over the coming 10-15 years.

Wine Enthusiast (WE)

2017 vintage (93 points): This heavy-hitting blend of Grenache, Syrah and Mourvedre pulsates with cassis flavor shaded by smoke, licorice and sweet spice. It’s a penetrating, voluminous wine but balanced briskly and finishes on bracing tannins. A bit hulking in its youth, the wine should improve through 2030.

Vinous (VM)

2015 vintage (91 points): Dark ruby. Concentrated dark berry and licorice scents are energized by zesty minerals and complicated by suggestions of smoked meat and peppery spices. Broad and chewy on the palate, offering warm bitter cherry and blueberry flavors and a bitter herbal quality. Gains brightness with air and finishes long and floral; dusty tannins add grip.

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