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Chateau Gigault - Cuvee Viva 2010
- Producer Chateau Gigault
- Country France
- Region Bordeaux
- Appellation Cotes De Bordeaux Blaye
- UPC 0 15643 24148 2
History
This 18th Century estate is located at Mazion (6 km north of Blaye). Covering 29 hectares of which 14 are planted with vines, the property was bought by Christophe Reboul Salze in 1998. Captivated by the quality of the terroir and its potential for future development, he decided to seek the assistance of Stéphane Derenoncourt in order to transform Chateau Gigault into one of the stars of the Premieres Côtes de Blaye appellation.
Tasting notes
Numerous tastings of different vintages show Chateau Gigault "Cuvee Viva" to be a distinguished and elegant wine, with considerable depth and an excellent capacity for ageing. The wine is regularly praised by both French and international journalists.
The 16th edition of Cock & Ferrets' Guide to Bordeaux Wines defines Chateau Gigault as follows:
"There is something rare and special about this Premieres Cotes de Blaye, which makes the wine enthusiast want to compare it with some of the finest wines fom Bordeaux."
The 16th edition of Cock & Ferrets' Guide to Bordeaux Wines defines Chateau Gigault as follows:
"There is something rare and special about this Premieres Cotes de Blaye, which makes the wine enthusiast want to compare it with some of the finest wines fom Bordeaux."
ageing
One third in new oak barrels, one third in one year old barrels, and one third in two year old
barrels.
Terroir
Chateau Gigault lies on the crest of the hill of Mazion just 4 km east from the Gironde on a complex soil consisting of chalky subsoil to a depth of one metre, on top of alternating layers of clay and chalk..
Vineyard
The vineyard is planted with 90% Merlot, 5% Cabernet Sauvignon and 5% Cabernet Franc.
The average age of the vines is over 30 years. Plantation density is 5500 vineplants per hectare.
Pruning is double guyot. Soil management is traditional with ploughing, and no use of herbicides.
The average age of the vines is over 30 years. Plantation density is 5500 vineplants per hectare.
Pruning is double guyot. Soil management is traditional with ploughing, and no use of herbicides.
Vinification
Aft er picking grapes are fi rst sorted by hand on a sorting tray, and then pumped into temperature controlled cement tanks. Each vinifi cation is adapted to the specifi cities of each vintage, with the objective of obtaining as much fruit as possible. One third of the malolactic fermentations takes place in new oak barrels, and the remainder in tanks.
