From: Dentelles de Montmirail, Gigondas, Rhone Valley, France
Varietal: Grenache, Syrah
Taste: This 2020 vintage presents a bouquet of black fruits, notably blackberries and Morello cherries, intertwined with notes of Provençal herbs, white pepper, licorice, and dry earth. It offers flavors of blackberries and blue plums on the palate, complemented by a rich, buttery texture and silky tannins. The wine is full-bodied and fresh, with well-integrated alcohol and a lengthy, lifted finish. While enjoyable now, it is expected to benefit from a couple of years in the cellar, allowing the tannins to integrate further and the flavors to develop more complexity.
Pairing: Herb-crusted lamb chops are an ideal match, as the wine’s notes of Provençal herbs and licorice echo the aromatic flavors of the lamb. A classic Beef Daube Provençale's slow-cooked richness of carrots, onions, and thyme complements the wine’s black fruit and peppery characteristics. Grilled venison with a black cherry sauce brings out the wine’s dark fruit notes while enhancing its complex finish, while duck breast with a plum glaze matches the wine’s plush texture and subtle plum flavors.
For a touch of Mediterranean flair, roasted pork tenderloin with Herbs de Provence resonates with the wine’s earthy and herby profile, while spiced lamb meatballs in a rich tomato sauce align with its bold structure and fruity undertones. A grilled eggplant and zucchini lasagna layered with cheese and herbs highlights the wine’s fresh acidity and balanced tannins, offering a satisfying pairing. Finally, braised short ribs served with garlic mashed potatoes provide a luxurious combination, with the tender meat enhanced by the wine’s full-bodied palate and the creamy potatoes adding a contrasting texture.
Provençal White Wine Beef Daube
Recipe from Patricia Wells
Adapted by Julia Moskin
About: Domaine La Bouïssière, nestled in the heart of the Dentelles de Montmirail in the southern Rhône Valley, was established in the 1960s by Antonin Faravel. After the devastating frost of 1956, which decimated the region's olive trees, Antonin transformed his inherited land into vineyards, planting vines between 1963 and 1966 on the slopes and terraces of La Grande Bouïssière. Initially, he sold his grapes to Pierre Amadieu, but in 1978, he began vinifying his wines, releasing his first bottled vintage in 1979. Following Antonin's passing in 1988, his sons, Thierry and Gilles, took over the estate, continuing their father's legacy. Thierry manages the winemaking, while Gilles oversees the vineyards, ensuring meticulous care and attention to detail.
The estate's vineyards are among the highest in Gigondas, between 350 and 500 meters above sea level. This elevation contributes to cooler temperatures, producing wines with remarkable freshness and elegance. The soils are predominantly clay-limestone with good drainage, providing an excellent foundation for the vines. Domaine La Bouïssière practices organic farming principles, using only natural treatments like sulfur and copper, and employs massal selection for replanting Grenache vines. Yields are intentionally limited to enhance fruit quality, with averages of 30 per hectare in Gigondas and 32 per hectare per hectare in Vacqueyras and Beaumes de Venise.