Certified Organic and Biodynamic. 60% Old Grenache vines, 20% Syrah, 10% Mourvèdre and 10% Cinsault, Cournoise and Carignan. The quality factor here is the old, 50 year plus, vines and the complex mix of soils upon which they grow. SO2 is kept to a bare minimum during vinification and elevage to emphasise the purity of the fruit.
In the winery the grapes are partially destemmed and the grapes are gravity fed to keep the berries intact. Fermentations are spontaneous, and take between 20-30 days. Pumping over is carried out twice a day, while punching down is employed sparingly. After the malos the wines are left to settle over the winter. In the spring they move to a mix of foudres and amphorae, where they remain for 18-months. Bottled with no fining or filtration.
Grenache to the fore, strawberry and Victoria plum, but all the varieties make themselves known. This is medium-bodied, not excessive, large or heavy with real purity and drinkability. It has a good sense of balance and elegance with fine tannins. The alcohol is warm but not out of balance. Eight different plots around Gigondas, biodynamically farmed, partly destemmed.
Matt Walls, Decanter October 202