Domaine Santa Duc Gigondas 'Clos Derriere' 2020

Domaine Santa Duc Gigondas 'Clos Derrière Vieille' is an elegant and structured red wine from a high-altitude vineyard located 350 metres above sea level, behind the historic village of Gigondas. Acquired by Yves Gras in 1994, the site underwent significant replanting and restoration to highlight its exceptional limestone and marl terroir. Crafted from Grenache, Syrah, and Mourvèdre, the wine reveals aromatic layers of ripe red berries, herbs, and spice, underpinned by fine tannins and refreshing minerality. A refined expression of Gigondas with impressive ageing potential.

*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
Tastes Like: Red berries, dried herbs, crushed rocks, spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Gigondas
Region: Rhône Valley, France
Terroir: High-altitude vineyard with limestone and marl soils
Aging: Aged in large oak foudres and amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc is a historic family estate renowned for producing expressive, terroir-driven wines in Gigondas. 'Clos Derrière Vieille' represents one of the domaine's most treasured vineyard sites, perched at high elevation for optimal freshness and finesse. Acquired by Yves Gras in 1994, the vineyard was revitalised to fully capture its potential. Today, this cuvée stands as a benchmark of Gigondas purity and precision, produced using organic and biodynamic methods.

Red Meat: Roast lamb with Provençal herbs or beef tenderloin with mushroom jus.
Game: Grilled duck breast or venison with red wine glaze.
Poultry: Coq au vin or guinea fowl with truffle sauce.
Vegetarian: Wild mushroom risotto or grilled eggplant and lentil stew.

Comté: Savoury and nutty, ideal with the wine's structure.
Reblochon: Creamy and earthy, balancing the wine's spice.
Bleu d'Auvergne: Strong and tangy, enhancing the wine's depth.
Chèvre: Aged and firm, contrasting with the wine's smoothness.

Pieds et Paquets (Stuffed Tripe Rolls)

Ingredients:

• 500g tripe sheets
• 4 lamb's feet, cleaned
• 200g pancetta, diced
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 bay leaves
• 400g peeled tomatoes
• 250mL white wine
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Stuff tripe with pancetta, garlic, and herbs, roll and secure with string.
2. Brown onion in olive oil, add lamb's feet, stuffed tripe, tomatoes, and white wine.
3. Add bay leaves, cover, and simmer on low heat for 5 hours.
4. Remove lamb feet and serve hot with crusty bread and Domaine Santa Duc 'Clos Derrière Vieille'.