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
Bœuf Bordelais – slow braised with gigue
Coq au Vin – Sarabande & morels, jus assembled
Coquelet en crapaudine from the grill, mustard-herb crust
Braised pigeon on savoy cabbage & bacon
Grilled bavette – sauce bordelaise & shallot confit
Grilled Lamb Chops – Anchovy-Rosemary Butter & Grilled Lemon
Bucatini all'amatriciana
Carpaccio di manzo – beef fillet with rocket & Parmigiano
Foie de veau lyonnaise, sweet sherry glaze
Confit de canard – beluga lentils & shallots
Butterflied lamb shoulder, low-grilled – anchovy & rosemary
Basse côte from the grill – pepper-herb crust & grilled bone marrow
Civet de lièvre, jugged hare in red wine
Châteaubriand, sauce béarnaise
Bœuf en croûte, mushroom duxelles
Carne de porco à alentejana, pork & clams
Carne cruda all'albese
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
Braised lamb shank – garlic & rosemary
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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