Domaine Santa Duc Gigondas 'Les Haut Garrigues' 2015

Domaine Santa Duc Gigondas 'Les Hautes Garrigues' 2015 is a benchmark Southern Rhône red wine that reflects the depth and history of this iconic estate. Planted around 1852 on the deep, stony red clay soils of the Quaternary, the old vines of Grenache and Mourvèdre yield intensely concentrated fruit. The 2015 vintage offers a rich and mature profile with notes of black cherry, liquorice, garrigue, and earthy spice. Full-bodied and beautifully balanced, the wine shows refined tannins and a long, harmonious finish. A powerful and elegant wine with exceptional 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, Mature
Grape Varietal: Grenache, Mourvèdre
Tastes Like: Black cherry, liquorice, garrigue, earthy spice, dark plum
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Gigondas
Region: Southern Rhône, 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 reference point in Gigondas, renowned for producing some of the region's most expressive and terroir-driven wines. 'Les Hautes Garrigues' is the estate's oldest and most prestigious vineyard, located on prime hillside terroir just behind the winery. With vines dating back to the mid-19th century, this site yields fruit of remarkable concentration and finesse. The 2015 vintage is a beautifully mature expression of the domaine's legacy and the enduring strength of the Gigondas appellation.

Red Meat: Herb-roasted lamb shoulder or braised beef cheeks.
Game: Venison stew or wild boar with juniper berries.
Poultry: Duck leg confit or guinea fowl with morel mushrooms.
Vegetarian: Eggplant and lentil moussaka or mushroom risotto with truffle oil.

Comté: Aged and savoury, complementing the wine's structure.
Tomme de Savoie: Rustic and nutty, mirroring garrigue notes.
Bleu d'Auvergne: Bold and creamy, enhancing dark fruit depth.
Brie de Meaux: Soft and ripe, offering a silky contrast to mature tannins.

Daube de Sanglier (Wild Boar Stew)

Ingredients:

• 1.5kg wild boar or beef shoulder, cubed
• 2 onions, sliced
• 3 carrots, chopped
• 3 garlic cloves, minced
• 750mL red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 1 sprig thyme
• 1 orange zest strip
• Black olives (optional)
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate meat overnight in wine with garlic, herbs, orange zest, and vegetables.
2. Drain and sear meat in olive oil. Set aside.
3. Sauté vegetables, stir in tomato paste, return meat to pot and pour in marinade.
4. Simmer for 3–4 hours until tender. Add olives if using.
5. Serve with crusty bread or mashed potatoes and a glass of Domaine Santa Duc 'Les Hautes Garrigues' 2015.