Proprietors Celine and Bernard Chauvet own 37 acres in Gigondas, primarily on clay and limestone soils. Their Gigondas is composed mainly of Grenache with a smaller proportion of Syrah. Grapes are harvested by hand and carefully sorted. After fermentation the wine spends 12 months in old oak barrels. The wine is dense with flavours of concentrated dark fruit.
"What could be a real blockbuster, and possibly the finest vintage for this cuvee to date, the 2015 Gigondas from Celine and Bernard Chauvet is a smokin’ blend of 80% Grenache and 20% Syrah that was completely destemmed and aged mostly in cement tanks. It has a huge nose of kirsch, blackberries, white pepper and a touch of flowers as well as medium to full-bodied richness, a seamless texture and sweet tannin. It’s a terrific Gigondas that will keep for decade.
This small, historic domaine of 20 hectares (14 in Gigondas, 3 in Vacqueyras and 3 in Vin de Pays) dates back to 1806. The Chauvet family has been ensconced here ever since. Céline Chauvet generously poured a series of the estate's older wines (which I've included here as an update for readers who may have some of these gems in their cellars) as well as the current and future releases. The grapes are fully destemmed, and the élevage is in foudres (for the Gigondas) or in concrete vats (for the Gigondas Excellence).
(Jeb Dunnuck, Robert Parkers The Wine Advocate #228, December 2016)
This wine is perfect with leg of lamb, beef with wine sauce, roast pigeon, game and cheese. Serve it at a temperature of 18°. The wine will keep for up to 10 years, but will be at its best at between 3 and 6 years of age.