" We don't sell the wine without touching the vine "
Cazaux Gigondas Tour Sarrasine 2009
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Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
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
Clos des Cazaux Gigondas Le Souiras is 100% Grenache.
“Le Souiras” is the terroir located at the very South end of the Gigondas appellation. Here, in the midst of the Dentelles de Montmirail, an extraordinary calcareous massif, we planted grapevines on slopes surrounded by Mediterranean vegetation.
We are situated at an altitude of 250 meters, where the nights are cooler. The terroir is stony with a layer of grey and blue clay under the topsoil. The slopes face West and are protected from the strong summer sun by the Montmirail hill. Due to this ideal microclimate, our old Grenache grapevines contain all the complexity and balance of this sunny terroir.
Color : Dark intense ruby color.
Bouquet : Notes of little red fruits, white pepper, caramel and juniper.
Palate : The first impression is arresting and generally qualified as round, complex and dense.
The aromas of black cherry, mocha and white pepper are very intense. The palate is powerful, elegant and velvety.
The finish is long, with very silky tannins and a very slight bitterness that gives this exceptional Grenache an impression of freshness.
Review:
"A brilliant wine that has so much to love, the 2022 Gigondas Le Souiras is all Grenache that was brought up in barrels. It exhibits a vivid ruby hue as well as classic kirsch and blackberry fruit intermixed with peppery garrigue, spice, and ample Provençal nuances. This medium-bodied, fresh, focused 2022 has a beautiful sense of elegance, fine tannins, and the balance to evolve gracefully over the coming 10-12 years."
- Jeb Dunnuck (December 5th 2024), 94 pts
Cazaux Vacqueyras Blanc Les Clefs d'Or is made from 50% Clairette, 30% Roussanne and 20% Grenache Blanc.
A wine with lively acidity, expressive aromas of fennel and white flowers. It is long and full in the mouth with minty and anisy aromas mixed with white peach flavors. Refreshing and mineral character.
Clairette grapes are green harvested to concentrate and harmonize aroma. Each grape varietal is hand picked separately. Pressing with skin contact at low temperature. Aged 12 months in stainless steel tank. (No oak)
Enjoy this wine with all sorts of fish starters, squid salad with olive oil and basil. A must try with fresh oysters.
Review:
"Exotic citrus, pineapple, baking spices, and minty flower notes emerge from the 2023 Vacqueyras Les Clefs D'Or Blanc, a medium-bodied, juicy, lively, balanced white that has the vintage's ripe yet pure, layered, focused style. It's incredibly well done and worth your time and money."
- Jeb Dunnuck (April 1st 2025), 92 pts
Cazaux Vacqueyras Blanc Vieilles Vignes 50% Clairette, 30% Roussanne and 20% Viognier
The wine has a beautiful golden color.
The aromas are rich and
exotic with mango, almonds, toast, lemon, pineapple white flowers and
papaye. These aromas will develop to honey, butter and pear after ageing
for a few years.
The finish is long, citrusy and toasty.
Terroir: Slopes of sandy soil or grey limestone.
Yield: 25 -30 hl/ha
Age of the vines: 70 years old minimum. The oldest are around 90 years old.
The
grapes are pressed pneumatically after a few hours contact with the
skins.The must is kept at 20°c during the alcoholic fermentation to
optimise the aromas and respect the wine’s suppleness.
Barrel fermented an aged in 228-liter French Oak barrel for 12 months with regular stirrings of the lees.
MaloLactic Fermentation also in barrel.
Enjoy this wine with rich dish, river fish or poultry cooking in creamy sauce. Delicious with a mushroom risotto.
Product Description
Cazaux Gigondas Tour Sarrasine is made with 75% Grenache, 15% Syrah, 10% Mourvedre. 45 year old vines on average.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins. Enjoy with game meat or strong cheeses.
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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Domaine du Colombier Hermitage Rouge is made from 100 percent Syrah.
Perfect with beef ribs, grilled meats and cheese.
Manually harvested with destemmed grapes and fermented for about 2 to 3 weeks in temperature controlled vats, with an ageing period of 12 months, 65% in oak barrels and 35% in concrete tanks.
Review:
Brought up in 30% new demi-muids, with the balance in used barrels, the 2017 Hermitage is beautifully pure and layered, with smoking good notes of crème de cassis, white flowers, crushed rocks, and violets. Deep, full-bodied, and concentrated on the palate, it has plenty of tannins and is going to need 5-7 years of bottle age. This is a sensational Hermitage from Colombier that will drink well for 25+ years.
These wines are made by the talented Florent Viale and shine for their purity as well as character. While the winemaking here is traditional, with the wines destemmed and brought up mostly in used demi-muids, the purity of fruit can give the impression that wines are more modern styled than they are. They will all benefit from short-term cellaring.
-Jeb Dunnuck 96+ Points
Boroli Barolo Brunella is made from 100 percent Nebbiolo.
A clear ruby red color, with very light orange reflections. A net aroma in which liquorice stands out at first, immediately followed by a fruity scent; the aroma makes you scent it again and again to discover different and pleasant facets. The fruity aroma magnificently prevails after a few minutes in the glass. A very enveloping, fresh and harmonious taste, with a delicate and tasty presence of wood. A long lasting taste that invites to sip it slowly again and again.
Tasting Notes
Brunella is distinguished by a careful selection of grapes, perfect destemming, long macerations with submerged cap. The barrels for Brunella are specifically chosen by the winemaker.
Wine Production
Brunella is one of the most historic single vineyard sites of all of Castiglione Falletto, however it hasn’t ever been bottled singularly under the Menzione Geografica Aggiuntiva BRUNELLA until 2013. The Brunella vineyard occupies the western crest of the Villero hillside and complete surrounds the Boroli winery. The vineyard is a monopole—owned entirely by Boroli and is the most prestigious wine in the lineup. As it occupies the best exposed section of the Villero hillside, La Brunella expresses power, drive, complexity, and extraordinary length and ageability.
About the Vineyard
The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to 1831. The family started their winemaking business in1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.
In the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines.
Review:
Solid and centered, it displays a splendid Mediterranean character reminiscent of rosemary, wild thyme, marjoram, lemons, and red plums. Full body, perfectly extracted tannins of commendable beauty, and a slender yet disturbingly charming finish. Wow! Better from 2024
-WineCritic.com 96 Points
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