Domaine Santa Duc Gigondas 'Les Haut Garrigues' 1.5L MAGNUM 2020

Domaine Santa Duc Gigondas 'Les Hautes Garrigues' 1.5L MAGNUM is the ultimate expression of the estate’s historic vineyards, planted in 1852 on the deep, stony red clay soils of the Quaternary. Composed of Grenache and Mourvèdre, this magnum format delivers power, elegance, and ageing potential in equal measure. Layers of black cherry, dark plum, garrigue, and spice unfold across a full-bodied, structured palate. With its extended ageing capacity and bold personality, this is the ideal bottle for collectors and celebratory tables alike.

*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, Mourvèdre
Tastes Like: Black cherry, dark plum, liquorice, garrigue, earthy spice
Alcohol Percentage: 15%
Closure: Cork
Size: 1.5L Magnum
Appellation: AOC Gigondas
Region: Rhône Valley, France
Terroir: Deep stony red clay soils from Quaternary alluvium
Aging: Aged in large oak foudres and amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc is a revered estate in Gigondas, crafting expressive wines through organic and biodynamic farming. 'Les Hautes Garrigues' is sourced from the domaine's original parcel, located just behind the cellar and cultivated since the mid-19th century. The vineyard's iron-rich red clay and galets roulés offer perfect conditions for structured, powerful reds. This magnum-format bottling enhances cellaring potential, allowing the wine to evolve gracefully over many years.

Red Meat: Grilled ribeye or slow-braised lamb with thyme.
Game: Roast venison with cranberry sauce or wild boar with rosemary.
Poultry: Duck with spiced cherry glaze or guinea fowl in red wine.
Vegetarian: Truffle and lentil casserole or roasted root vegetable gratin.

Comté: Aged and nutty, enhancing the wine's savoury core.
Bleu d'Auvergne: Bold and creamy, balancing dark fruit.
Tomme de Savoie: Rustic and aromatic, echoing garrigue elements.
Brie de Melun: Soft and ripe, softening the wine's structure.

Daube Provençale (Slow-Cooked Beef Stew)

Ingredients:

• 1.5kg beef chuck, cubed
• 2 onions, sliced
• 3 carrots, chopped
• 3 garlic cloves, minced
• 750mL red wine
• 2 tbsp tomato paste
• 1 orange zest strip
• 2 bay leaves
• 1 sprig thyme
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate the beef overnight with red wine, herbs, garlic, and zest.
2. Drain and brown meat in olive oil. Set aside.
3. Sauté onions and carrots, stir in tomato paste, then return beef to the pot.
4. Pour in marinade, cover, and simmer gently for 3–4 hours until tender.
5. Serve with mashed potatoes and Domaine Santa Duc 'Les Hautes Garrigues' 1.5L MAGNUM for a truly grand pairing.