Domaine du Gour de Chaule
|Domaine du Gour de Chaule 2016 'Cuvee Tradition' Gigondas AOC||Login||WA 90-92 AG 95||<1 Case|
The Domaine du Gour de Chaulé, situated in the heart of the village of Gigondas, was founded in 1900 by Eugene Bonfils, the great-grandfather of the current proprietor, Stephanie Fumoso. All the wine produced at the estate was sold in bulk to negociants until 1970 when Madame Rolande Beaumet, Eugene’s daughter and the grandmother of Stéphanie, began to bottle a small percentage of the estate’s wine for sale to private clients. Madame Beaumet’s daughter, Aline Bonfils, ascended to the head of the domaine in the early 1980s and it was under the direction of Aline that the tradition of estate bottling expanded significantly.
The domaine comprises 15 hectares, 10 of which are within Gigondas with the remaining 5 hectares situated in the surrounding communes of Vacqueyras and Violes. Aline Bonfils believes strongly in Grenache as the heart and soul of Gigondas, and she has transmitted this philosophy to her daughter, Stéphanie. Thus, 85% of the vineyards are planted to Grenache, with approximately 10% dedicated to Syrah and Mourvedre and the balance planted to Cinsault. Further, this family has always conducted their affairs with the understanding that minimal intervention in the vineyards and in the cave is essential to preserving the essential character of the wines of this important appellation. The red wines here are produced from grapes that are not destemmed, an approach that is essential to providing the classic character of Gigondas.
"Under the watch of Aline Bonfils, this uncompromisingly traditional domaine was one of the region’s most reliable producers for decades. Today Bonfils's daughter Stephanie Fumoso is producing impeccably balanced and complex wines that I count among the standouts of the entire southern Rhône valley. Their estate, which covers 15 hectares – ten of them in Gigondas – comprises an abundance of old vines (60-plus years of age on average, with some now over 120 years old) and the wine is made without artifice or oak presence, and with long, slow élevage in large concrete vats. There's always a freshness and sharp delineation to the wines here, even in recent hot vintages. Readers curious to experience Gigondas in its most unadorned and classic style will want to check out this iconic domaine."
The New York Times: Embracing the Power of Gigondas