Vignobles Gonnet Cotes-du-Rhone
Attractive garnet red color. The nose is an appealing mix of sweet dark red fruits, violet, some chocolate and hints of herbs and minerality. The palate is well balanced with sweet cherry fruits, some black fruits, a touch of spicy licorice all tempered with a refreshing, tangy acidity and supple mouthfeel. Slightly oaked on the palate, rounding off with slight vanilla. The finish is quite lengthy with a crisp acidity.
$40.00 / Bottle $480.00 / Case
SALE $15.49 / Bottle $185.88 / Case
There have been vines since Roman times at this magnificent family Domaine which was developed in 1950 by Etienne Gonnet – the one time mayor of the village of Bédarrides and father of current owners Jean and Michel Gonnet. For over 30 years, Jean and Michel have overseen operations, constantly improving their winemaking methods to develop full-bodied, concentrated wines that express their terroir perfectly.
Today, their sons Guillaume and Bertrand bring their own skills and international experience to the Domaine. In 2002 the estate acquired a further 20 ha of land in the Côtes du Rhône area and the new appellation (since 2005) of Côtes du Rhône ‘Signargues’, situated at Domazan in the Gard, South of Châteauneuf-du-Pape. This area is well-known for its fantastic wines and is already yielding exciting results for Vignobles Gonnet.
This Cotes-du-Rhone is made from a blend of 70% Grenache and 30% Syrah, coming from 25-40 year old vines. The vineyards are situated on the right bank of the Rhône at Domazan in the Gard. This exceptional terroir resembles Châteauneuf-du-Pape for the most part, with similar soils and exposition. The climate here is Mediterranean: warm and dry, influenced by the Mistral wind. The soil is a sandy/calcareous soil ideal for drainage and water retention. Large round pebbles (‘pudding stones’) reflect the heat of the sun and allow grapes to ripen to their maximum potential.
Sustainable farming and winemaking methods limit the use of all chemicals. The grapes are harvested and selected by hand, then de-stemmed completely, crushed and kept on their skins for 12 days to extract color and aroma. The wine is aged for 12 months in oak barrels which adds complexity and flavor.