Organic viticulture is the future of winemaking — the majority of our winemakers are organic or in conversion. But at some domaines, it’s also the past. The Domaine du Joncuas in Gigondas turned 100 years old this year, and they’ve practiced organic winemaking, as they put it, “depuis toujours” (“since forever”).
Joncuas wines prove at least one thing about organic winemaking: it works. We stumbled across Joncuas last spring, and they’re one of the most exciting additions to our portfolio we can remember.
Sisters Dany and Carole Chastan are third generation vigneronnes practicing old-school winemaking — whole clusters, limited sulfur, all wild yeasts. They use no new oak, and neither fine nor filter. Their wines are juicy and deep and very expressive, with gorgeous fruit.
They make wine from Vacqueyras and Sablet, but their signature cuvée is their Gigondas. The 2017 is delicious, and a remarkable amount of wine for under $35 — we’d compare it favorably to an entry level Châteauneuf-du-Pape. It’s 80% Grenache, 20% Mourvèdre, showing concentrated red fruits and spice, lavender, and earth. The mouth is deep and inky with excellent length and notes of tapenade, bay leaf, plums and licorice.
Joncuas Gigondas 2017
bottle price: $34
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