I always love this cuvée. The 2018 Gigondas Clos Des Tourelles is mostly Grenache and comes from a walled vineyard just outside the village of Gigondas. Its medium ruby color is followed by a Provençal bouquet of dried spices, peppery garrigue, new saddle leather, candied violets, flowery incense, and both red and blue fruits. It’s a gorgeous Gigondas.
Deep lurid violet. Powerful, spice- and mineral-accented blue fruits, exotic spices and a hint of garrigue on the expressive nose. Juicy and energetic on the palate, offering intense cherry, boysenberry and floral pastille flavors that put on weight with air while maintaining urgency. Shows superb delineation and mineral cut on a strikingly long, precise finish that leaves a suave candied floral note behind. (JR)
This has bags of energy and vibrancy with brisk saline tannins that mark it out as very Gigondas. It’s beautifully pure, vivid, vibrant and electric with a touch of reduction; blackberry pastille and pate de fruits. It’s a pretty punchy style this year with intense tannins alongside very bright, pure fruit. From a few plots around the centre of the village, currently organic but in biodynamic conversion. Matured in foudres. (MW)
With the Grenache yields down by one-fourth this year, the 2018 Gigondas Clos des Tourelles is only 65% Grenache, with the balance a blend of Mourvèdre and Syrah. Aged in concrete and foudre, it offers up hints of leather and cherries on the nose. It's full-bodied, more robust and sturdier than the L'Argnée yet almost as silky and elegant on the extended finish. With construction underway at Château de Beaucastel (those reviews are under their own heading), this year I met Marc Perrin at one of the family's properties in Gigondas—the Domaine du Clos des Tourelles. The family acquired that estate in 2008 and has substantial non-vineyard holdings in the village as well, including the local wine bar, Le Nez, and Restaurant L'Oustalet, which now has a Michelin star. Perrin says, "For me, 2018 is a top vintage. The tannins are long and deep." He compares 2017 to 2007 for the dry weather, hot days and cool nights. Interestingly, the family is moving away from stainless steel for its red wines, using more and more concrete instead. (JC)
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