Deep purple in color, this elegant Gigondas has a complex nose of red fruit with hint of black fruit, generous and deep. It opens up in the mouth to a rich and powerful taste with elegant tannin. Enjoy with game, red meat with sauce and cheese.

This wine is harvested from rocky soils with large pebbles and red clay. It undergoes traditional vinification with partially destemmed grapes. It is then aged in large oak barrels for 6-12 months.
Soil: Pebbly red clay
Serving temperature: 20*C
Ageing: Roughly 10-15 years
Yield: 35hl/ha
Alcohol content: 14%
Blend: 65% Grenache, 20% Syrah, 15% Mourvedre

The Gigondas Vieux Clocher is pressed from hillsides grapes that received an exceptional sunlight. Its deep purple color extends a nose of black fruits with notes of forest floor undergrowth and spice. All the nose intensity is also found in mouth with a generous background with elegant tannins. The complex bouquet will only improve as this wine ages over the years.

Since 1717, the cultivation of the vine is perpetuated in our family. This tradition and this heritage has become a passion. Even today, we produce our wines in the greatest respect for ancestral traditions, to be able to offer and you return all the authentic flavors of our land. The homestead covers 40 hectares on the plateau Garrigues, a plateau to the west of the appellation, and extends to Chateauneuf du Pape. These soils are prone to low yields of highly concentrated grapes tannins and aromas.

Marc and Jean-Francois Arnoux are the newest generation to carry on their family’s long history at this traditional Domaine that sits next door to the old Vacqueyras church. The family’s history in Vacqueyras dates back to 1731 and vineyard holdings are now 41 hectares in total, with additional volume supplemented with growing partners who have supplied the family for decades. Always complex and interesting, Arnoux’s offerings consistently over-deliver for us, this is a producer we’ve been working with since our early days.

Traditional vinification in thermo regulated vats. 100% destemming, crushing, alcoholic fermentation at 27*C, daily reassembly with a maceration of 18 days, breeding of 6 months in lightning of oak.