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Chateau du Trignon Gigondas 2012

SKU:
2180346-1
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$29.97
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IT'S ALL IN THE DETAILS

Winery: Château du Trignon

Grapes: Shiraz/Syrah · Grenache · Mourvedre · Cinsault

Region: Gigondas

Regional styles: Southern Rhône Red

Food pairing: Beef · Lamb · Game (deer, venison)

Terroir

This wine comes from 3 different terroirs : 13 ha on the foothills of des Dentelles de Montmirail Mounts (clay and limestone molasses), 6 ha on silt with chattered stones and 1,5 ha on safres and sandstones.

Vinification

Harvesting is done manually and maceration is done with a partial de-stalking. Punching down of the cap and pumping over is done daily during the fermentation period with occasional pumping depending on the vats capacity. Vatting will last 3 to 4 weeks, followed by daily tasting. The malolactic fermentation takes place in wood for some of the vats (approximately 40% of the total volume). The aging continues in concrete vats, in young oak barrels of 40 HL (2 to 5 years), in half-muids, in 400 L barrels and in twenty new barrels, of one and two wines (3 year rotation).

Features

Bright and intense ruby color robe. The nose has a very pleasant complexity, opening on notes of grilled mocha, menthol and clove. When moved, it releases fresh scents of red fruits and scrubland. The palate is well-balanced, the attack is strong and fresh. It is followed by a very wide and complex structure. The tightly knit tannins are definitely present but in a noble way. The finish is lasting and slightly woody. This wine will develop hints of chocolate and leather after aging 5 years.

Food Pairings

Great with a leg of lamb, truffled dishes or red meat and gravy.

Winery: Château du Trignon

Grapes: Shiraz/Syrah · Grenache · Mourvedre · Cinsault

Region: Gigondas

Regional styles: Southern Rhône Red

Food pairing: Beef · Lamb · Game (deer, venison)

Terroir

This wine comes from 3 different terroirs : 13 ha on the foothills of des Dentelles de Montmirail Mounts (clay and limestone molasses), 6 ha on silt with chattered stones and 1,5 ha on safres and sandstones.

Vinification

Harvesting is done manually and maceration is done with a partial de-stalking. Punching down of the cap and pumping over is done daily during the fermentation period with occasional pumping depending on the vats capacity. Vatting will last 3 to 4 weeks, followed by daily tasting. The malolactic fermentation takes place in wood for some of the vats (approximately 40% of the total volume). The aging continues in concrete vats, in young oak barrels of 40 HL (2 to 5 years), in half-muids, in 400 L barrels and in twenty new barrels, of one and two wines (3 year rotation).

Features

Bright and intense ruby color robe. The nose has a very pleasant complexity, opening on notes of grilled mocha, menthol and clove. When moved, it releases fresh scents of red fruits and scrubland. The palate is well-balanced, the attack is strong and fresh. It is followed by a very wide and complex structure. The tightly knit tannins are definitely present but in a noble way. The finish is lasting and slightly woody. This wine will develop hints of chocolate and leather after aging 5 years.

Food Pairings

Great with a leg of lamb, truffled dishes or red meat and gravy.

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