Gilles and Thierry Faravel of Domaine la Bouïssière belong to the superstars of Gigondas and are perhaps the whizzards of the Rhône.
Right in the middle of Gigondas, just around the corner of Restaurant L’Oustalet, where we had dinner:
Wine-pairing Dinner at Restaurant L’Oustalet, 1 Star Michelin, in Gigondas, with Owner-chef Laurent Deconinck and Alexandre Fréguin, UK Best Sommelier 2018 - Rhône Valley Tour 2022 by ombiasy WineTours: Wine, Culture and History, France
and a block away from Clos de Tourelles, where the tasting of the Beaucastel wines took place:
Tasting the Wines of Château de Beaucastel at Domaine du Clos des Tourelles in Gigondas with Alexandre Fréguin, UK Best Sommelier 2018 - Rhône Valley Tour 2022 by ombiasy WineTours: Wine, Culture and History, France
Domaine La Bouissiere
The 45 acres of vineyards of this estate are located on some of the highest vineyards in Gigondas. Thierry and Giles’ father Antonin Faravel carved the vineyards out of the stone cliffs of the Dentelles de Montmirail in the 60s. He was aware of the hot southern climate and knew that the cooler temperatures of the higher altitude and the rocky soils would produce perfectly ripe grapes that would produce wines with more acidity and a moderate alcohol level. Vineyard work is done according to organic principles. The oldest vines are between 60 and 70 years old. Harvest is performed by hand, and grapes are partially destemmed and lightly crushed, depending on the vintage. Fermentation on indigenous yeasts takes place in unlined cement tanks or stainless steel tanks; wines age in a combination of tank, larger foudre and barrique. Wines are bottled by gravity and are unfined and unfiltered.
Domaine la Bouïssiere
In the 1960s, Antonin Faravel began to carve his vineyards out of the crumbling stone cliffs of the Dentelles de Montmirail (pictured on the family’s wine labels). He knew that the cooler temperatures and rocky soils would produce perfectly ripe grapes, with better acidic balance and lower alcohol, too. While other winemakers quickly followed Antonin’s lead, Domaine la Bouïssiere without question is the original, high-altitude Gigondas.
Yet it certainly takes more than a mountain to make a world-class red. Antonin’s sons, winemakers Thierry and Giles Faravel, border on the fanatical when it comes to the health of their vines and grapes. Theirs are wines that are intimately tied to and faithfully reflect the rugged, sensual beauty of the Provençal landscape from which they’re born.
Most of the Faravel family’s Gigondas vines are located in a high-altitude, narrow valley between the Dentelles de Montmirail, a row of steep granite cliffs west of Mont Ventoux. Top soils are thin and very rocky; sub-soils are solid rock. (These vineyards are so steep that the Faravels have to use a tractor with caterpillar treads to get up and down.) Vines are cared for according to organic principles as each vintage allows. The oldest vines are between 60 and 70 years old.
Harvest is performed by hand, and grapes are partially destemmed and
lightly crushed, depending on the vintage. Fermentation on indigenous
yeasts takes place in unlined cement tanks or stainless steel tanks;
wines age in a combination of tank, larger foudre and barrique. Wines
are bottled by gravity and are unfined and unfiltered.
Winemakers: Thierry Faravel and Gilles Faravel (brothers)
Region: France • Rhône Valley • Gigondas
Vineyard size: 45 acres
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