Brotte - La Marasque Gigondas 2015
- Producer Brotte
-
Blend
Grenache
Syrah - Country France
- Region Rhone Valley
- Appellation Gigondas
- UPC 0 15643 60476 8
Description
Brotte Gigondas "La Marasque", is a tribute to the unique flavour of eau-de-vie present in the wine. "La Marasque" is a quality cherry renowned for the production of "Marasquin" liqueur. The grapes grow on soils covered by white limestone which increase exposure to the sun and develop rich tannins. The wine displays great richness, flavours of fruit eau-de-vie as well as black and red jammy fruit notes.
Food pairing
Enjoy with wild boar terrine, beef stew with carrots, poultry dishes, tuna steak in red wine sauce. Our Gigondas matches also spicy dishes such as Indian and Mexican cuisine.
History
LaMarasque : The name of a quality cherry, with acidity, renown for the making of Marasquin liqueur. A tribute to the unique cherry liqueur flavor of the cuvée. The village Gigondas received its ‘cru’ status in 1971, one of only nine villages in the Southern Rhône to do so. Located between Orange and the Mont Ventoux the appellation spreads over the south-west facing hillsides of the “Dentelles de Montmirail”, and its surrounding dales. Sand and blue marls are covered with white stones which increase sun exposure. The intensity of the latter develops the richness of tannins and polyphenols. This asset is crucial to the area as the vineyards can reach an altitude of 400m, which often means a late maturation of the berries.
Tasting notes
Color: Dark ruby
Nose: Good intensity with notes of spices, red stone fruits, vanilla, liquorice and raisins.
Palate: Complex, powerful and generous with hints of cherry liqueur, black and red fruit jam. This flamboyant wine shows perfect harmony between nose and palate.
Vinification
Sustainable viticulture with ploughing and harvesting by hand. Traditional vinification with partial de-stalking and a gentle crushing . The maceration last 4 weeks with alcoholic fermentation at high temperature (around 28°C) in order to obtain a good extraction of the grapes substance. Following the malolactic fermentation, the wine is aged in 100 year old oak vats during 12 months, with a percentage in French oak barrels.
