Gigue 2015
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Grape varieties
Expansion
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Analyse
Culinary Memories
Côte de bœuf from the grill – Café de Paris butter & bone marrow
Coq au Vin – Sarabande & morels, jus assembled
Bœuf Bordelais – slow braised with gigue
Grilled Lamb Chops – Anchovy-Rosemary Butter & Grilled Lemon
Carne de porco à alentejana, pork & clams
Confit de canard – beluga lentils & shallots
Grilled bavette – sauce bordelaise & shallot confit
Basse côte from the grill – pepper-herb crust & grilled bone marrow
Coquelet en crapaudine from the grill, mustard-herb crust
Côte de bœuf from the oven – sauce bordelaise & bone marrow
Braised lamb shank – garlic & rosemary
Carpaccio di manzo – beef fillet with rocket & Parmigiano
Civet de lièvre, jugged hare in red wine
Bucatini all'amatriciana
Châteaubriand, sauce béarnaise
Kleftiko – Greek lamb en papillote with lemon & oregano
Bœuf en croûte, mushroom duxelles
Brasato di Silvio al Gigue – beef pot roast slowly braised in Gigue
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Häufige Fragen zu alten Jahrgängen
Ja, vorsichtig.
Other years Gigue
Ursprung & Boden
Das Terroir: Gigue
The Gigue draws on three plots and three soils. On the clay of plot C7 the Merlot takes root, carrying the fruit; the gravel of plot C13 — up to four fifths stone at depth — gives warmth, drainage and energy; and the clay-gravel of plot C12 brings the tension with Cabernet Sauvignon. This is how the Gigue stays juicy and supple while having a foundation that holds the fruit.Which plots go into the blend is decided by the vintage; the assignment can therefore vary slightly from harvest to harvest.
Parzellen-Übersicht
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