Domaine Santa Duc Gigondas 'Les Haut Garrigues' 2019

Domaine Santa Duc Gigondas 'Les Hautes Garrigues' is the flagship cuvée of the estate, sourced from the heart of their oldest vineyards in Gigondas, first planted in 1874. Made from a blend of Grenache and Mourvèdre, the 2019 vintage has been hailed as one of the finest ever produced by the domaine. Awarded 97 points by Jeb Dunnuck, it displays remarkable depth, with notes of blackberry, dark cherry, licorice, dried herbs, and garrigue. Full-bodied and powerful, yet impeccably balanced, it shows fine tannins, mineral tension, and a lingering, majestic finish. A profound expression of southern Rhône terroir built for ageing.

*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, Age-worthy
Grape Varietal: Grenache, Mourvèdre
Tastes Like: Blackberry, dark cherry, licorice, garrigue, mineral, spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Gigondas
Region: Rhône Valley, France
Terroir: Stony red clay soils rich in limestone and iron
Aging: Aged in large oak foudres and terracotta amphorae
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Santa Duc is a cornerstone of Gigondas winemaking, with five generations of the Gras family shaping its legacy. 'Les Hautes Garrigues' is produced from a south-facing parcel behind the winery, where deep red clay and ancient vines yield fruit of exceptional intensity. Farmed organically and biodynamically, this cuvée showcases the estate's philosophy of terroir transparency and minimal intervention. It is a standard-bearer for Gigondas and a true testament to the ageing potential and complexity of the appellation.

Red Meat: Braised beef cheeks or grilled lamb shoulder with rosemary.
Game: Wild boar ragù or venison with juniper and red wine reduction.
Poultry: Roast duck with fig glaze or guinea fowl with chestnuts.
Vegetarian: Eggplant moussaka or wild mushroom cassoulet.

Comté: Aged and savoury, balancing the wine's depth.
Tomme de Brebis: Earthy and firm, echoing the garrigue notes.
Bleu d'Auvergne: Rich and bold, pairing well with dark fruit.
Brie de Meaux: Creamy and soft, offering a contrasting texture.

Daube Provençale (Provençal Beef Stew)

Ingredients:

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

Instructions:

1. Marinate beef overnight in wine with garlic, herbs, orange zest, and onions.
2. Drain meat and brown in olive oil. Sauté vegetables in the same pot.
3. Return beef to pot, add marinade, and simmer covered for 3–4 hours until tender.
4. Serve hot with mashed potatoes or rustic bread and a glass of Domaine Santa Duc 'Les Hautes Garrigues'.