Domaine Santa Duc Gigondas 'Clos Derriere' 2019

Domaine Santa Duc Gigondas 'Clos Derrière Vieille' is a refined and powerful red wine from the Southern Rhône, sourced from a unique high-altitude vineyard nestled behind the historic village of Gigondas. Made from Grenache, Syrah, and Mourvèdre, this cuvée delivers palate-coating fruit, fine tannins, and impressive structure. With aromas of ripe berries, wild herbs, and spice, it unfolds with depth and elegance on the palate. A wine of great purity and precision, showing the graceful side of Gigondas.

*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, Structured
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Ripe red berries, plum, wild herbs, spice, fine tannins
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Gigondas
Region: Rhône Valley, France
Terroir: High-elevation limestone and marl soils behind the village
Aging: Aged in large oak foudres and terracotta amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc, led by the Gras family, is one of the leading estates in the Southern Rhône. 'Clos Derrière Vieille' comes from a special site situated high above Gigondas, where cooler conditions and limestone-rich soils give this wine a unique finesse and vibrancy. Farmed organically and vinified with precision, this cuvée exemplifies the domaine's dedication to terroir and elegant expression of fruit and structure.

Red Meat: Roast lamb with garlic and rosemary or braised beef short ribs.
Game: Duck confit or wild boar with juniper and herbs.
Poultry: Guinea fowl with forest mushrooms or chicken with green olives.
Vegetarian: Truffle and mushroom risotto or lentil stew with root vegetables.

Comté: Aged and nutty, matching the wine's savoury depth.
Tomme de Savoie: Rustic and creamy, pairing with the wine's herbal character.
Bleu d'Auvergne: Pungent and rich, contrasting with the wine's finesse.
Brie de Meaux: Delicate and buttery, enhancing the wine's textural complexity.

Gigot d'Agneau Provençal (Provençal Leg of Lamb)

Ingredients:

• 1 leg of lamb (approx. 2kg)
• 4 garlic cloves, sliced
• 2 tbsp herbes de Provence
• 2 tbsp olive oil
• 1 cup white wine
• Salt and pepper, to taste
• Fresh rosemary sprigs

Instructions:

1. Preheat oven to 180°C. Make small incisions in the lamb and insert garlic slices.
2. Rub with olive oil, herbes de Provence, salt, and pepper. Add rosemary sprigs.
3. Place in a roasting tray and pour white wine around the lamb.
4. Roast for 1.5–2 hours, basting occasionally, until tender and golden.
5. Rest before slicing and serve with Domaine Santa Duc 'Clos Derrière Vieille' for a grand Gigondas experience.