" We don't sell the wine without touching the vine "
Cazaux Gigondas Cuvee Prestige 2018
No longer available.
| Country: | France |
| Regions: | Rhone Gigondas |
| Winery: | Clos des Cazaux |
| Grape Type: | Grenache |
| Vintage: | 2018 |
| Bottle Size: | 750 ml |
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Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.
A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.
Red meats aged, venison
Review:
"Not yet bottled, the 2019 Gigondas Cuvée Prestige checks in as 50% Grenache, 30% Syrah, and 20% Mourvèdre, all from the older vines of the estate and vinified and aged in barrel. There are a tiny 700 cases produced. A terrific nose of red and black fruits, Provençal garrigue, and subtle spicy oak is followed by remarkable purity of fruit, silky tannins, and a great finish. it has a touch of modern character which is going to integrate with 2-3 years of bottle age, and it will have 10-15 years or more of prime drinking.."
- Jeb Dunnuck (January 2022), 91-93+ pts
Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.
A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.
Red meats aged, venison
Review:
"I was also able to taste the late-release 2020 Gigondas Cuvée Prestige, which is 50% Grenache, 30% Syrah, and 20% Mourvèdre that was brought up in barrel. It has a rocking nose of Provençal spices, saddle leather, dried flowers, and assorted strawberry and raspberry fruit. It's medium to full-bodied, has fine tannins, beautiful overall balance, and a great finish. Count me in as a fan. Enjoy bottles any time over the coming 7-8 years."
- Jeb Dunnuck (October 30th 2023), 94 pts
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
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Review:
"Bright violet color. The fragrant and incisive nose displays vibrant red fruit, floral and spice qualities. Shows very good energy and detail on the palate, offering nervy bitter cherry and redcurrant flavors and a hint of garrigue. Closes long and spicy, with resonating fruit and floral notes. - Josh Raynolds - Josh Raynolds"
- Antonio Galloni's Vinous (January 2023), 92-94 pts
Cazaux Vacqueyras Rouge Cuvee Saint Roch 70% Grenache, 25% Syrah and 5% Mourvedre.
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Fayolle Crozes-Hermitage Rouge Cuvee Nicolas is made from 100 percent Syrah.
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"Only made in top vintages, the 2018 Cornas Mère Michel is a tribute to Johann's wife and a play on the French song "La Mere Michelle." Brought up in a new demi-muid, it's a richer, broader wine compared to the Cuvée Jana yet still has incredible Cornas style in its red, black, and blue fruits as well as notes of toasted spice, roasted meat, chocolate, and wild herbs. Rich, full-bodied, and opulent, it has a touch more upfront appeal and should be drinkable in just 4-5 years yet also evolve for two decades." -
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Product Description
Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.
A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.
Red meats aged, venisson
Winery: Clos des Cazaux
The Domaine Le Clos des Cazaux Estate
The Domaine was founded in 1905 by Gabriel Archimbaud and is now run by Maurice Vache and his two sons Jean-Michel and Frederic. The Archimbaud and Vache families are among the oldest ones in Vacqueyras. The oldest part of the property dates back to the 12th century and belonged to "Les Chevaliers de l'Ordre des Templiers" (the Templar Knights). An ancient Moorish Tower sits on the property, the Tower of Sarrasine in ruins.
The Domaine Le Clos des Cazaux Vineyard
The estate spreads over 40 hectares (98.8 acres) of vineyard land:
- 25 ha in Gigondas. The quality of the soil is outstanding and the sun exposure is optimal due to the special location of the vineyard, surrounded by the rocky massif of the "Dentelles de Montmirail", upon which is built the Sarrasine tower.
- 15 ha in Vacqueyras, on sandy-clayey and sunny slopes.
The vineyards are planted to 60% Grenache, 30% Syrah and 10% Mourvedre. The vines are 40-50 year old. The annual production is 8,800 to 10,000 cases. The average yield is 28 hl/ha.
The vines are cultivated with utmost respect to the environment. Only Bordeaux mixture (antifungal agent consisting of a solution of copper sulfate and quicklime) and sulfur is used in the phytosanitary (pertaining to the health of plant) and vineyard treatment. At all times, the vineyards are manually tended, including manual harvest. To ensure optimal quality, only the best grapes are selected during a green harvest in Summer which eliminates at least 20% of the production.
Each grape variety is picked at its optimum maturity and vinified separately. Syrah is usually harvested first, followed by Grenache and then Mourvèdre. The whole clusters are placed into specially equipped bins having a screw in the bottom that allow the grapes to fall into the tanks without any crushing. This near carbonic fermentation period depends on the grape varieties and the conditions. When the fermentation is complete, the varietal wines are blended together (typically in November).
The maturation takes place first in stainless steel tanks for the juice to settle, then in concrete or enamel tanks. The wines mature in the cellars for at least 2 years before bottling. There is no fining, and only a light filtration to limit the natural deposit on the bottle.
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Contact us direct for discount on 6 and 12 bottle purchases
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TYPE: DOCG
GRAPE VARIETY: 100% Sangiovese harvested from the oldest vineyards.
VINIFICATION: Alcoholic fermentation with maceration of the skins (25-30 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.
REFINEMENT: In Slavonian oak barrels from 10 to 32 hl for approx. 34-38 months; followed by bottle refinement of at least 6 months.
ON SALE BY:January of the 5th year after the harvest.
NOTE:
Color: intense ruby with garnet reflections.
Perfume: ethereal, of red fruit and vanilla, persistent.
Taste: harmonious, with excellent tannins and structure, very persistent.
Food pairings: roasted red meats, game, mature cheeses.
Review:
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-Jeb Dunnuck 95 Points
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