Domaine Gauby2020 Domaine Gauby`Calcinaires` Blanc IGP Cotes Catalanes
Languedoc-Roussillon, FranceVintage: 2020
Domaine Gauby is located close to the small town of Calce in the Roussillon. Now run by Gérard Gauby, his wife Ghislaine and their son Lionel, who is responsible for the winemaking, the domaine has gained a reputation for making wines of exemplary freshness in a hot climate.
This 2020 `Calcinaires` Blanc has a fresh nose with delicate aromas of white flowers and notes of peach and quince. The palate is expressive with layers of citrus and stone fruit. A bright acidity is underpinned by a long mineral finish.
This blend of 40% Grenache Blanc, 30% Chardonnay, 20% Macabeu, and 10% Vermentino is sourced from a mixture of old and young vines planted on clay loam and limestone. The Chardonnay vines are average 45 years old and the Macabeu 80 years old, which gives the grapes great concentration. The Roussillon has incredibly diverse soils which, combined with the multiple aspects from the rolling hills, has given Gérard Gauby the freedom to experiment and maximise the potential of each grape variety.
Whats in the bottle
40% Grenache Blanc , 30% Chardonnay, 20% Macabeo, 10% Vermentino
12 Mixed Bottles *
£23.36
Save £2.60
* As part of a mixed case of any 12 bottles
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Description
Domaine Gauby is located close to the small town of Calce in the Roussillon. The domaine is now run by Gérard Gauby, his wife Ghislaine and their son Lionel, who is responsible for the winemaking. Gérard took over the family estate in 1985 when it had just five hectares of vines, which included three hectares of over 100-year-old vines planted by his grandfather. Gérard has now grown the estate to around 40 hectares and has meticulously replanted all of the recently acquired vineyards. The estate sits among rolling hills with a sweeping view of the Mediterranean on one side and a dramatic backdrop of the Pyrénées on the other. Certified organic since 1996, the vineyards are farmed sustainably.
The grapes were harvested by hand and directly pressed with minimal sulphur. They settled overnight in stainless steel tanks before fermentation was carried out using indigenous yeasts in stainless steel. The finished wine then spent six months on fine lees in used Stockinger Austrian oak foudres..
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