HISTORY OF DOMAINE: The Domaine du Gour de Chaulé, situated in the heart of the village of Gigondas, was founded in 1900 by Eugene Bonfils, the grandfather of the current proprietor, Aline Bonfils. All the wine produced at the estate was sold in bulk to negociants until 1972 when the mother of Madame Bonfils began to bottle a small percentage for sale to private clients. The tradition of estate bottling has continued to grow under the direction of Aline Bonfils so that now approximately 50% of the annual production is selected for sale in bottle (approximately 25,000 to 30,000 bottles).

COMPOSITION OF DOMAINE: The domaine comprises 15 hectares, 10 of which are within Gigondas with the remaining 5 situated in the surrounding communes of Vacqueyras and Violes. Aline Bonfils believes strongly in Grenache as the heart and soul of Gigondas. Thus, 85% of the vineyards are planted to Grenache, with approximately 10% dedicated to Syrah and Mourvedre and the balance planted to Cinsault.

There are several important vineyard sites that form the base of the Gigondas that comes to the USA, including Gour de Chaulé, Les Blaches, and Les Bousquets. The average age of the Grenache vines planted within these plots is 50 years. For that reason, production levels for this cuvee are approximately 35 hectoliters per hectare.

METHOD OF VINIFICATION: For the Gigondas, there is a three week cuvaison. A small amount of press juice is added back to the cuvee. Malolactic fermentation takes place in cuve and, after the malolactic fermentation is complete, the wine is racked into large oak "foudres" where it stays for approximately 18 months. The wine is racked no more than three times before it is bottled - unfined and unfiltered - 30 to 36 months after harvest. New oak is not used at this domaine. The resulting wine is sturdy, braced with sweet, dusty tannins, and intensely aromatic with notes of crushed white pepper, oriental spices and game.

The Gigondas Rosé is quickly drawn off the skins (6 to 9 hours of contact), then fermented. A cold stabilization follows. The wine does not undergo malolactic and is bottled in early Spring of the year following harvest. The Rosé is composed of Cinsault (50%), Grenache, and Mourvedre. This is a brilliantly colored wine with hues of pink and rose and flavors and bouquet dominated by the impression of freshly crushed strawberries.