2020-05-16
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Château du Trignon Gigondas

Category
Red 
Grapes
60 % Grenache, 30 % Syrah, 5 % Mourvèdre, 5 % Cinsault 
Appellation
Gigondas (AOC) 
Producer
Famille Quiot 
Country
France 
Region
Vallée du Rhône 
Size
750 ml 
Degree of alcohol
14 % 
Serving temperature
18 °C 
Available in these provinces
Alberta 
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  • 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.

    - 1,5 ha on safres and sandstones.
  • Vinification and maturation
    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.
  • 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.
    - 1,5 ha on safres and sandstones.
  • Vinification and maturation
    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.