Pierre Amadieu Le Pas de L'Aigle Gigondas

HISTORY OF GIGONDAS It is the Romans who gave its name to the village: “Jocunditas” meaning enjoyment in Latin became after times Gigondas. For two millenniums, the village down from Dentelles of Montmirail, lives mainly from its vineyards, the virtues of which Pliny the Elder (Caius Plinius Secundus) has discovered in 1st century AD. The intense religious life of the region (Avignon, Vaison la Romaine and Orange) is at the origin of the vines culture in Gigondas. In 1971 Gigondas access to the Controlled Origin Label.
THE CONTROLLED APPELLATION The 1235 hectares of Gigondas appellation are planted in very old vine varieties where Grenache grapes dominate largely. Syrah, Mourvèdre, Cinsault and Clairette grapes follow then. Grenache grapes bring tannins, body, alcohol and strong aromas which strengthen during ageing. Syrah grapes supply intense aromas and color. They collaborate thus to a good maturation. Mourvèdre bunches with its anti oxidation power are the best counterpart of Grenache bunches.   
TERROIR At the foot of the rocky peaks of the place called “Le Pas de l’Aigle”, this selection of 60 years old Grenache parcels is the expression of a unique terroir in Gigondas : Gargasian Blue Marls. These poor soils, among the highest of the appellation, give concentration and complexity. The northwest exposure and the altitude (400m) bring an enjoyable delicacy and an astonishing freshness.
WINEMAKING
This wine has two important allies, namely patience and time: a manual selection of the ripest bunches is followed by intense wine-making methods (fermenting during one month, while the grape skins are regularly soaked by the fermenting juice) for a precise, yet powerful, extraction. The careful ageing (24 months in foudres) allows the finesse of the French oak to be subtlety integrated, whilst respecting and revealing the complex aromas and flavours of these noble Rhône varieties. Then the wine spend at least one year in bottle.
TASTING NOTE The colour is deep and dark. The nose is intense and complex with jammy notes of plum and fig. The palate is silky yet full-bodied with delicate red fruit mingling with intense and powerful flavours of candied black fruit with a hint of laurel, developing spicy and peppery notes on a wonderful lingering finish.