Clos du JoncuasGigondas
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Gigondas from the Clos du Joncuas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gigondas of Clos du Joncuas in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Gigondas of Clos du Joncuas in the region of Rhone Valley often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of earthy, minerality or red fruit.
Food and wine pairings with Gigondas
Pairings that work perfectly with Gigondas
Original food and wine pairings with Gigondas
The Gigondas of Clos du Joncuas matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of quick beef and cheese yakitori, moroccan lamb shoulder or leg of wild boar.
Details and technical informations about Clos du Joncuas's Gigondas.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Gigondas from Clos du Joncuas are 2017, 2016, 2015, 2010 and 2009.
Informations about the Clos du Joncuas
The Clos du Joncuas is one of of the world's greatest estates. It offers 10 wines for sale in the of Gigondas to come and discover on site or to buy online.
The wine region of Gigondas
Full-bodied cru of the southern Rhone at the foot of the Dentelles de Montmirail: signature Grenache as king red (>=50%) with Syrah and Mourvedre — powerful and sun-soaked with notes of candied black fruits (blackberry, blackcurrant, plum), garrigue, kirsch, spices, licorice and pepper, dense tannins and a long finish (14-15% alcohol), more structured than Chateauneuf. Lively roses. AOC (1971), ~1,200 ha on the eponymous village (Vaucluse), limestone and clay-sandy soils, ages 5-15 years.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
