Mummy Wine Club logo

Domaine Didier Desvignes, Chiroubles 2019

Fragrant floral and raspberry aromas, a medium body with soft tannins and rounded mouthfeel dominated by juicy red cherry flavours.

Origin:

Chiroubles, Beaujolais, France

Grape(s):

Gamay

Alcohol:

Producer Profile

Didier Desvignes continues a century’s work carried out by his family. He’s shown his passion since the age of 10 when he was put to work pruning the vines and learning the aromas of the wines at family tasting. From an early age he had the desire to one day grow his own vines and in 1981 he bought his first parcel of land in Morgon, under the name Domaine du Calvaire de Roche-Grès.

13% ABV

Grape

Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. Its full name is Gamay Noir à Jus Blanc. It is a very old cultivar, mentioned as long ago as the 15th century. It has been often cultivated because it makes for abundant production; however, it can produce wines of distinction when planted on acidic soils, which help to soften the grape's naturally high acidity.

Region

Temperate, continental climate. The vineyards here are shielded from cold, north-westerly weather systems by the hills to the west of Beaujolais. The soil is very homogeneous, they are made up of coarse-grained granite with, a few veins of granulite here and there.

Viticulture

In conversion to Organic. 2020 vintages will be certified organic. Vines are planted in a natural amphitheatre. Convinced that the best wines come from beautiful grapes, above all, Didier puts all his knowledge of the vines into producing ripe and perfectly healthy grapes. To achieve this, he controls the vigour of the vines, grasses the parcels and carries out green harvest. Organic manures are used in the vineyards. This combined approach towards the vines and soil gives way to diminished yields but berries (and therefore wines) which express the aromatic richness of the grape variety and a good balance between natural sugars and acidity.

Vinification

• Hand harvested and sorted
• Whole bunch fermentation
• 10–12-day carbonic maceration in temperature-controlled vats.
• Matured in stainless steel and cement vats.
• Each parcel is vinified separately to allow the wine to express the typicity of each.
• The wines are then blended to find a balance between the fruit and the roundness of the terroirs.
• Clarification and filtration using natural and traditional methods

Food Matching Ideas:

Duck confit, roast chicken or turkey, as well as a cheese & charcuterie platter.

Try it with:

The perfect chicken with 40 cloves of garlic.