A family property, Domaine Grand Nicolet saw its first vines planted in 1875. Today, the property covers about 31 hectares of vines, including some old vines in Sablet (planted on sandy and limestone soils) and and Rasteau (with clay and blue marl soils) enabeling for more full-bodied and powerful wines. The average age of the vine is 45 years, with some Grenache of more than 90 years old.
Presentation
Presentation
Just up the road from Gigondas, you’ll find the sun-drenched South-facing hills of Rasteau and the generations-old family farm of Grand Nicolet. Here old-vine Grenache takes on a darker, sultrier demeanor, with notes of pepper and licorice. Yet like in other particularly sun-rich areas in the Rhône Valley (think Cornas), it is only the savviest growers who can capture Rasteau’s heady concentration and suave complexity at once.
Terroir
South-east-facing hills - Red and yellow clays with veins of blue marl.
In the vineyard
Age of vines: Grenache 80 years - Syrah 50 years, 23 hectolitres per hectare. Working the soil - Minimal use of treatment products. Favoring leaf surface.
Winemaking
Hand-picked. 80% destemming. Remontage, délestage and pigeage. Temperature control. 30-day vatting period.
Ageing
All the Syrahs are aged in in one-wine barrels for 1 year. The Grenaches are aged in concrete vats for 1 year. Blending of the two then aged for 3 months in concrete vats.
Varietals
Grenache noir : 50%
Syrah : 50%
Syrah : 50%
Advice
Serving
T° of service: 16°C / 61°F.
Ageing potential
Enjoy all year long, 5 to 10 years
Tasting
Made from equal parts Grenache and Syrah, this fleshy, full-bodied wine offers dense concentrations of black-cherry-preserve flavor nuanced by earth, forest floor and spice. Vibrant on the midpalate, it finishes firmly with bold but finely edged tannins.
Food pairings
Syrah & Grenache is a quintessential red blend calling for red fleshed foods – from beef and lamb to tuna, goose and game, or else fattier cuts of pork. It is amazing with barbecue as a lot of people pick up cedar and wood smoke aromas in the wine that flatter any steak you toss on the barbecue.
