Gigondas-Domaine de la Bouïssiere

The density of the wine is well defined for the colour and the aromas as well as the body.

As there is no filtration, the wine’s colour is deep purple expressed through black fruits, bramble and black plum extended to vegetal tones of blackcurrant leaves and clove offset by firm tannins and a gorgeous acidity. Reassess by 2023.


Producer: Domaine La Bouïssière

Region: Gigondas.

Brand: Gigondas.

Vintage: 2017.

Variety: 74% Grenache, 26% Syrah.

Alcohol: 15%

Quality category: Appellation d’Origine Protégée.


Vineyard: Located west of Dentelles de Montmirail at the limit of Vacqueyras/ founded mid 60’s/ altitude 300-500m./ organic practices without certification/ nutrition of soil with fermented soil every three years/ vines age 53.


Winemaking: Whole bunches 70% vinification/cold maceration for 5 days at 13C/ one pumping-over per day for 8-10 days in concrete vats/ 30 days fermentation/ Fine lees/Gravity, assemblage in barriques/foudres with 2-5 wines/ No stabilization.


Story: The legend starts with Antonin, father of Gilles and Thierry Faravel. Antonin witnessed the vines being destroyed by the phylloxera and afterwards by the vine freeze in the 50’s. He re-planted vines, firm around the volcanic Dentelles de Montmirail, at lieu-dit La Bouissière. He then sold grapes to Pierre Amadie. Years later, he started with winemaking with 3 tanks, one wine press and sold his first vintage 1979, in 1981. Today the family owns vineyards in 3 appellations: Gigondas, Vacqueyras and Baume-de-Venise.


Label: The bottle is traditionally shaped as Southern Rhône, with the coat of arm: D'azur au cor d'or lié de gueules and the olive branches on the bottom. The label is traditionally elaborated with soothing colours, in the middle with the Dentelles de Montmirail, the name of the Domaine on the top. The brand, vintage, winemaking techniques, ABV, quality status are written on the label.


Accolade: 93 Vinous/ 91 Wine Enthusiast/ 16.5 La Revue du Vin de France.



Susana Kawai

Food & Wine

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