Domaine Santa Duc Gigondas 'Aux Lieux Dits' 2020

Domaine Santa Duc Gigondas 'Aux Lieux Dits' is a highly regarded red wine from the Southern Rhône, crafted as a tribute to the diversity of the estate’s vineyard parcels in Gigondas. Made from Grenache, Syrah, Mourvèdre, and Cinsault, this cuvée captures the elegance and power of the appellation. It offers deep aromas of black cherry, plum, and dried herbs with a backbone of spice and minerality. On the palate, the wine is full-bodied and structured, with refined tannins and a lingering, balanced finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Grenache, Syrah, Mourvèdre, Cinsault
Tastes Like: Black cherry, plum, garrigue, spice, minerality
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Gigondas
Region: Rhône Valley, France
Terroir: Varied parcels with limestone, marl, and sandy soils
Aging: Aged in large oak vats and amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc is a benchmark producer in Gigondas, with a history of crafting wines that express the unique character of each vineyard. 'Aux Lieux Dits' combines fruit from all of the estate's lieux-dits (named plots), offering a complete picture of Santa Duc's terroir. The Gras family employs organic and biodynamic principles, and this cuvée showcases their dedication to balance, purity, and precision in winemaking.

Red Meat: Braised lamb shanks or grilled ribeye with rosemary.
Game: Wild boar stew or roast duck with thyme.
Poultry: Coq au vin or guinea fowl with mushroom jus.
Vegetarian: Mushroom and lentil shepherd's pie or roasted root vegetable bake.

Comté: Firm and nutty, pairing with the wine's spice.
Bleu d'Auvergne: Creamy and bold, contrasting with fruit and herbs.
Tomme de Montagne: Earthy and rustic, reflecting Gigondas terroir.
Pont-l'Évêque: Soft and aromatic, adding savoury depth.

Agneau de Sept Heures (Seven-Hour Lamb)

Ingredients:

• 1.5kg lamb shoulder, bone-in
• 3 onions, sliced
• 3 carrots, chopped
• 4 garlic cloves, minced
• 750mL red wine
• 2 bay leaves
• 1 sprig rosemary
• 1 orange zest strip
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 120°C. Season lamb with salt and pepper and sear in olive oil.
2. Place lamb in a deep dish with vegetables, herbs, orange zest, and wine.
3. Cover and roast slowly for 7 hours until tender and falling off the bone.
4. Serve with mashed potatoes or white beans and a glass of Domaine Santa Duc Gigondas 'Aux Lieux Dits' for a classic Rhône pairing.