Château Gigault Cuvée Viva 2014
Côtes de Blaye AOC
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Across the river from famous Margaux lies the Premières Côtes de Blaye. With Stéphane Derenoncourt as winemaker, this terrific estate is ensuring the region’s wines get the recognition they deserve. Cuvée Viva is a rich, world-class, modern claret.
£17.99 per bottle when you mix 12+
£19.99 per bottle
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Wine Details
- Red - Medium Bodied
France- Deep Crimson Purple
- Merlot-based blend
- 10.125 Units
- 13.5% ABV
- 750 ml
- 31 December 2028
Flavour Profile
Tasting notes
Deep, black cherry fruit with hints of spice and tobacco
The Story Behind the Bottle
Château Gigault was recently acquired by four like-minded quality enthusiasts, and now releases two wines – a traditionally made claret and this, their no-expense-spared Cuvée Viva. One of the four owners is Stéphane Derenoncourt, who also makes wine at some of Saint-Emilion’s smartest addresses (La Mondotte, Canon La Gaffelière and Pavie Macquin). One of America’s leading critics Robert Parker always scores the wine highly, describing it as “consistently one of my picks as an overachieving wine”. Critic James Suckling called the wine "very appealing" and "very satisfying". Hand-picked, low-yield Merlot aged in new oak, this is a deeply flavoured, well-structured, voluptuous, modern-style claret, velvety, too. A top pick with roast lamb.
Château Gigault was recently acquired by four like-minded quality enthusiasts, and now releases two wines – a traditionally made claret and this, their no-expense-spared Cuvée Viva. One of the four owners is Stéphane Derenoncourt, who also makes wine at some of Saint-Emilion’s smartest addresses (La Mondotte, Canon La Gaffelière and Pavie Macquin). One of America’s leading critics Robert Parker always scores the wine highly, describing it as “consistently one of my picks as an overachieving wine”. Critic James Suckling called the wine "very appealing" and "very satisfying". Hand-picked, low-yield Merlot aged in new oak, this is a deeply flavoured, well-structured, voluptuous, modern-style claret, velvety, too. A top pick with roast lamb.
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