Ideal with: prime rib of beef with parsley, roasted capon, lamb with Provencal herbs, duck breast, roast pigeon, omelet with porcini mushrooms or truffles as well as mature hard cheese.

This cuvée was produced on the occasion of the 50th anniversary of the Gigondas appellation. It is limited to 1,000 numbered bottles.

This cuvée is a selection of old vines, parcels of Syrah present in this blend were planted by Celines grandfather in 1966, it’s one of the two oldest plots of Syrah planted in all of Gigondas. Alongside this only two parcels of our oldest Grenache have been selected for the production of this cuvée, a parcel from 1919 and a parcel from 1929.

The grapes are all harvested manually and carefully. The fermented juice is aged exclusively in vats the primary fruit character and relationship with the terroir is sought to be retained and nurtured.

The final wine is niether fined nor filtered.
It will reward patient cellaring for up to 8 years.

"Another new cuvée (at least for me, anyway), the 2020 Gigondas Vintage Of The Year 50 is based on 90% Grenache and 10% Syrah. Brilliant stuff, it’s up with the top wines of the vintage, offering a magical perfume of Provençal garrigue, raspberries, strawberries, pepper, and flowers. Medium to full-bodied on the palate, it’s perfectly balanced, loaded with charm, and just a gorgeous 2020 in the making. If I saw it, I’d buy it."
94 - 96 points.
Jeb Dunnuck, JebDunnuck.com, (January 2022)

"The 2020 Gigondas 191/29 Les Deux Parcelles comes from two parcels of old Grenache planted in 1919 and 1929 (hence the numerical portion of the wine's name), plus about 5% of Syrah that dates to 1966 (one of the two oldest plantings of Syrah in the appellation). Raised entirely in tank, it combines pristine notes of blackberries, black cherries and black olives on the nose, followed by a full-bodied, creamy-textured palate of considerable finesse. Concentrated and powerful but elegant, it finishes with impressive length. Drink to 2035."
94 points.
Joe Czerwinski, The Wine Advocate (May 2024)