Domaine Santa Duc Gigondas 'Les Haut Garrigues' 2020

Domaine Santa Duc Gigondas 'Les Hautes Garrigues' is the estate’s flagship cuvée, rooted in history and terroir. Planted around 1852, this vineyard lies on the deep, stony red clay soils of the Quaternary period. Composed of Grenache and Mourvèdre, the wine expresses the power, depth, and complexity of Gigondas through layers of black cherry, wild herbs, garrigue, and spice. Full-bodied and structured, it offers fine tannins and remarkable ageing potential, making it one of the most iconic expressions of the Southern Rhône.

*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, liquorice, garrigue, plum, earthy spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
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, based in Gigondas, is a benchmark estate renowned for its organic and biodynamic viticulture. 'Les Hautes Garrigues' is a tribute to the estate's oldest and most iconic vineyard, located just behind the winery. These historic vines, planted over 170 years ago, produce fruit of exceptional concentration and character. The cuvée reflects the strength of the terroir and the Gras family's commitment to crafting wines of precision, power, and place.

Red Meat: Braised lamb shoulder with thyme or grilled ribeye steak with rosemary butter.
Game: Wild boar ragù or venison with juniper glaze.
Poultry: Duck confit or guinea fowl with porcini mushrooms.
Vegetarian: Lentil stew with root vegetables or roasted eggplant and mushroom bake.

Comté: Mature and savoury, matching the wine's depth.
Bleu d'Auvergne: Creamy and bold, adding contrast to dark fruit notes.
Tomme de Savoie: Rustic and nutty, complementing garrigue tones.
Brie de Meaux: Soft and buttery, softening the wine's structure.

Daube Provençale (Provençal 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
• 2 bay leaves
• 1 orange zest strip
• 1 sprig thyme
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate beef overnight with red wine, garlic, herbs, and orange zest.
2. Drain and brown meat in olive oil. Set aside.
3. Sauté onions and carrots, stir in tomato paste, and return meat to pot.
4. Pour in marinade and simmer gently for 3–4 hours until tender.
5. Serve with mashed potatoes or crusty bread and a glass of Domaine Santa Duc 'Les Hautes Garrigues'.