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    Domaine de Montvac, Gigondas Adage 2019
    Domaine de Montvac, Gigondas Adage 2019

    Domaine de Montvac, Gigondas Adage 2019

    $58.00 SGD $0.00 SGD
    Title
    De Montvac Gigondas Adage 2019
    De Montvac Gigondas Adage 2019

    A blend of 75% Grenache, 20% Syrah and 5% Mourvèdre, the Gigondas Adage marries ample ripeness with just enough peppery spice. Cherries and stone fruits lead the way, balanced by hints of allspice, clove and pepper. It's full-bodied, rich and supple, with a long, velvety finish that bodes well for aging.

    90-94 Pts - The Wine Advocate

    Handed down from mother to daughter, the estate has also kindled fresh vocations. Although their husbands come from other backgrounds, they have developed a passion for wine, helping to improve and diversify the family’s vineyards across several appellations: Gigondas (3 ha), Vacqueyras (17 ha) and Côtes-du-Rhône (2 ha).

    Cécile Dusserre is the 5th generation; and her daughter Amélie, the 6th.

    A wine’s typicity stems from its combination of terroir-variety which imparts structure and aromatic harmony. The concept of terroir involves respecting the soil and its environment. At Domaine de Montvac, herbicides and pesticides are non grata. The entire estate is cultivated organically, and our methods are Ecocert certified since 2014. Our vines are in sync with nature, so that they give of their best and make our wines as complex and distinctive as can be. Although the land is worked mechanically, the architecture of each vine is crafted by hand.

    The iconic Grenache noir is most widely planted. In stony soils and on sun-soaked hillsides, it will serve up its generous character and its symphony of aromatics.

    Our Syrah vines, planted in cooler soils, will contribute fruity and floral notes and rich colour.

    And our Mourvèdre is used parsimoniously to increase the aromatic persistence of the final blend.

    Counoise, Carignan, Grenache gris, Clairette rose and Cinsault are late-ripening varieties with lower phenolic maturity. They impart freshness and, above all, the diversity we need to make complex wines.

    Respect for the terroir means respecting the grapes that grow there. We do not crush them; we destem them; and we leave their native yeasts to do the work. Morning and evening analyses, and daily tastings, guide vinification. We only carry out light-touch interventions (infusion and short, gentle pumpovers) that coax out all the grapes’ qualities.

    After fermentation, the wines are kept in an underground cellar, where they evolve slowly and serenely in concrete vats (reds) and demi-muid barrels (whites).