Winery Le Mas des CollinesGigondas
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Gigondas from the Winery Le Mas des Collines
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gigondas of Winery Le Mas des Collines in the region of Rhone Valley is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Gigondas of Winery Le Mas des Collines in the region of Rhone Valley often reveals types of flavors of earth, oak.
Food and wine pairings with Gigondas
Pairings that work perfectly with Gigondas
Original food and wine pairings with Gigondas
The Gigondas of Winery Le Mas des Collines matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef luc lake, shoulder of lamb in a crust or potjevlesch (northern france).
Details and technical informations about Winery Le Mas des Collines's Gigondas.
Discover the grape variety: Perera
Lively and fruity dry whites with a pale golden robe, a supple palate with moderate acidity, showing signature aromas of white-fleshed fruits (pear, apple), white flowers and Venetian herbaceous notes. Also as taut and refreshing Charmat-method sparkling wines. Traditional component of Prosecco DOC and Conegliano Valdobbiadene Prosecco Superiore DOCG alongside Glera. Native white Italian grape from Veneto, grown in the province of Treviso.
Last vintages of this wine
The best vintages of Gigondas from Winery Le Mas des Collines are 2015, 2014, 2013, 2007 and 2009.
Informations about the Winery Le Mas des Collines
The Winery Le Mas des Collines is one of of the world's greatest estates. It offers 4 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
