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Domaine des Bosquets Gigondas 2014

The Experience

Drink When...
Getting loose
Listen To...
Hoots Mon by Harry Robinson
Think About...
Drink With...
Imam Bayildi

The Oddbins Take

Gigondas speaks to our heart. With consistently high standards and a charmingly rustic flair, their wines have quality and soul. The Bréchet brothers at Domaines des Bosquets understand Gigondas intimately, as their vineyards were the very first to be planted up, way back when in 1397. Châteauneuf-du-Pape-like in style, this wine is deep and brambly with the elegant herby, stony notes found in the best Gigondas. Not to put too much pressure on your cooking or anything, but a good way to do justice to 600-odd years of winemaking history could be to serve it with a slow roast leg of hogget. As we say, no pressure.

The Vital Statistics

Gigondas, Southern Rhône, Côtes du Rhône
Can Be Drunk Now - Will Evolve Over the Next 6 Years
Bottle Size
Regular - 750ml
Residual Sugar
2.3 g/l
Alcohol Units

In stock



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The Style

Garnarcha / Grenache (70%), Shiraz/Syrah (5%), Cinsault (5%), Mourvèdre (5%)
Light Full bodied
Dry Sweet

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  • Domaine des Bosquets Gigondas Red Wine
Domaine des Bosquets Gigondas Red Wine

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Domaines des Bosquets was home to the first ever Gigondas vines in 1376 and it now boasts 26 hectares of vines which grow directly beneath the rock formation, Dentelles des Monteilles, in the southern Rhône. Dentelles des Monteilles is 350 metres high and aids the vines in retaining some of the heat from the southern Rhône sun.

The vineyard is owned by the Bréchet brothers who also own Chateau de Vaudieu. The vineyards are located on the southwestern slopes of the appellation. There are three separate areas in the vineyards where the vines grow; 65% of them grow at up to 300 metres on blue-clay soils, 25% grow at around 250 metres in sandy-clay soils and the other 10% grow at around 170 metres in chalk-clay soils. The ripening of the grapes is staggered which means that it can take up to three weeks to harvest.

The grapes are hand harvested and gravity-fed into stainless steel tanks. The grapes undergo a cool maceration during the month that they spend in stainless steel. The wine then ferments for eight days and is racked daily to aerate the must. The wine undergoes malolactic fermentation before it is put into concrete vats and 228 litre old oak vats to mature for eight months. Finally, the wines are aged for a further 10 months in concrete vats.

A deep, dark purple-red in colour; this wine has brambles, liquorice and herbal notes on the nose which follow through to the palate with stony minerality and light but grippy tannins.