Oratorio Gigondas Caves des Papes 1999
Oratorio Gigondas fra 1999 er en rødvin produceret af Caves des Papes. Cuvéen bliver til i producentens hundredårige kældre, der er beliggende i hjertet af Châteauneuf-du-Pape-appellationen. Vinen er fremstillet efter kældermesterens traditionelle metoder og har gennemgået lagring på store egetræsfade, kendt som foudres, samt demi-muids. Vinen er desuden tappet på flaske uden forudgående filtrering.
Vinen bærer klassifikationen Appellation Gigondas Contrôlée og stammer fra Gigondas i den sydlige del af Rhône-regionen i Frankrig. Dette område, som ligger ved foden af bjergkæden Dentelles de Montmirail, er en af regionens vigtigste cru-appellationer. Vinene herfra sammenlignes ofte med dem fra Châteauneuf-du-Pape, men de er kendt for at have et lidt fastere og mere bjergpræget udtryk.
Denne rødvin er baseret på en klassisk blanding bestående af druesorterne Grenache, Syrah og Mourvèdre. Grenache, som også går under navnet Garnacha, er en udbredt sort i både Rhône, Sydfrankrig og Californien. Den suppleres af den blå drue Syrah, der ligeledes er et vartegn for Rhône, men også dyrkes i stor stil i Australien, Californien og Washington. Endelig indgår middelhavsdruen Mourvèdre i blandingen, en sort der typisk trives i Rhône, Provence og Californien.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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