Gigondas AOC = Injabulo

Ngenkathi igama "IGigondas” yona ngokwayo ayihumushi ngokuqondile ukuthi “injabulo” ngesiLatini, le nkulumo yokudala iphakamisa ukuthi ukuzitika nge-Gigondas AOC (Appellation d'Origine Controlee) iwayini kuletha okuhlangenwe nakho okujabulisayo.

Isifunda esikhiqiza iwayini sase-Gigondas singumakhelwane we-Chateauneuf-du-Pape eyaziwa kakhulu futhi sinikeza inketho ekhangayo kubathandi bezinhlobonhlobo zeGrenache ne-Syrah, konke lokhu kuyisinqumo esivumelana nesabelomali. Isici esihlukanisayo phakathi kwamaGigonda nomakhelwane wayo odumile sisekuhlanganiseni kwenhlabathi. Ngokungafani ne-Chateauneuf-du-Pape ebabazekayo, i-Gigondas inenhlabathi ecebile nge-limestone nesihlabathi. Ukwengeza, ukuphakama okuphezulu kanye nokuma kwezivini ze-Gigondas kunomthelela ekuhlukeni kwe-terroir yayo.

Ebheka Emuva

Izimpande zomlando zesifunda sase-French Cotes du Rhone, lapho i-Gigondas ikhona, zilandela emuva ngezikhathi zamaRoma. Le ndawo eyasungulwa njengendawo yokuzijabulisa yamasosha oMkhosi Wesibili Wezempi Yombuso WaseRoma, lesi sifunda sitshale amawayini asenamashumi eminyaka, saze sahlonishwa ngendondo embukisweni wezolimo waseParis ngo-1894.

Kuze kube sekupheleni kwekhulu le-19, indawo yayiphawuleka ngewayini lapho isifo somvini we-Phylloxera, i-aphid evela eMpumalanga ye-United States ihlasela izimpande zezivini. Ngokushesha kwasakazeka eRhone naseGigondas, kwabulala izivini eziningi futhi kwasongela yonke imboni. Uhulumeni waseFrance ulethe ochwepheshe nososayensi ukuthi bacwaninge ngalesi sifo esisha befuna ukuthola isisombululo futhi waze wanikeza nomvuzo wemali kunoma ubani ongathola ikhambi.

Ukwelapha kwafika ngendlela kaCharles V. Riley, isazi sezinambuzane zaseMissouri, owanquma ukuthi imithi yamagilebhisi yase-Europe ingaxhunyelelwa ezimpandeni zomvini waseMelika nokuthi izimpande zaseMelika zazimelana ngokwemvelo nePhylloxera enikeza ukuvikeleka ezinhlobonhlobo zaseYurophu. Kancane kancane, inqubo yokutshala kabusha izivini yaqala kulo lonke elaseFrance kuhlanganise ne-Gigondas.

Umthelela Wesimo Sezulu

Ukushintsha kwesimo sezulu kuletha izinkinga eziyinkimbinkimbi ezindaweni zewayini emhlabeni jikelele.

Kwamanye amawayini esifundeni saseGigondas, lesi simo silethe impumelelo ebingalindelekile. Ngokukhuphuka kwamazinga okushisa onyaka, izivini ezike zaba ngama-marginal ziyaqhakaza, amagilebhisi avuthwa ngokugcwele nangejubane elingakaze libonwe. Ephanayo futhi egxilile kodwa efakwe i-microclimate epholile ehlukile, amawayini avela kulezi zivini ezake zaba yinkinga manje aseyizimpawu zokuma ze-Domaine.

Ukuvuthwa ngempumelelo kwamagilebhisi kuncike ezintweni eziningi; ukuphakama, ukuchayeka, nokuma kwelanga elangeni, ukuhleleka kwalo, i-latitude, ukugeleza komoya nendawo elizungezile konke kunomthelela ekwenzeni kwalo ukuba libe yi-microclimate. Ezindaweni eziphakeme, nokho, amazinga okushisa ngokuvamile aphansi. Isimo sezulu esipholile sinciphisa ukuqala kokuhluma, futhi ukuvuka kwentwasahlobo kwemivini kusukela ekuthuleni kwasebusika kunikeza amagilebhisi ijika elide, eliqinile ukuya ekuvuthweni. Izinga lokushisa liphinde libe nomthelela ekuvuthweni—nini futhi kanjani amagilebhisi anqwabelanisa ushukela owanele ukuze afinyelele amazinga otshwala afunekayo, kodwa futhi nokuvuthwa kwe-flavour kanye nokuvuthwa kwe-phenolic kwezikhumba nama-tannins.

Imivini njengamanje itshalwe ezindaweni eziphakeme phakathi kwamamitha angama-820–1,640. Isimo sezulu sesifunda asichazwa ngokuqinile ngokuphakama noma kunjalo. Ngalé kokuphakama, ithonya lemimoya yomoya egeleza isuka emagqumeni azungezile kanye ne-Mont Ventoux, kanye nehlathi elizungezile lihlinzeka ngendawo yokugcina umoya opholile owehla emivinini ebusuku.

Amagilebhisi

I-Grenache ithatha indawo emaphakathi ekukhiqizweni kwewayini i-Gigondas, ehlanganisa amaphesenti angama-70-80 wokwakheka kwamagilebhisi. U-Syrah no-Mourvedre badlala izindima ezisekelayo, kuyilapho ukufakwa kwamaphesenti angu-10 e-Carignan kungeza ukuthinta okuhlukile kuphrofayela yokunambitha. Ichazwa njengenhlabathi, eluhlaza, nevelvety enamanothi ejamu yama-blackberry, i-Gigondas ithembisa ukuzizwisa okuyingqayizivele nokukhumbulekayo.

Isivuno esiphezulu esivunyelwe segama le-Gigondas (36/hl/ha) singesinye esiphansi kakhulu e-France. Umhlinzeki ngamunye wenza iwayini lakhe ngokucophelela ngendlela yakhe, aqhakaze izinhlobo zamagilebhisi ngokwehlukana noma ndawonye, ​​ngokwengxenye noma ngokuphelele, ngesikhathi sokukhula kwe-maceration esingamaviki angu-2-4, kuye ngesivuno nokukhetha komlimi ngamunye. Amawayini aguge ngokwengxenye ensimbi engagqwali ukuze alondoloze iphrofayili yesithelo futhi ayingxenye emigodini yokhuni kanye nemiphongolo ye-oki ukuze kucolise ama-tannins. Ngemva kwezinyanga eziningi amawayini afakwa emabhodleleni.

Ukubusa Kwesivini

Njengengxenye yezwe elikhulu lewayini, i-Gigondas iwela ngaphansi kwesambulela segama lase-France lama-360. Kulawulwa uhlelo lokulawula olucophelelayo ukukhiqizwa kwewayini kuqondiswe, kusukela ezinhlobonhlobo zamagilebhisi kuya emazingeni amancane otshwala, izidingo zokuguga, kanye nokuminyana kokutshala isivini. Lolu hlelo luhlose ukuqinisekisa ukukhiqizwa kwamawayini eqophelo eliphezulu ngaphakathi kwezifunda ezichazwe ngokusemthethweni, okuhlinzeka ngokusobala kubathengi mayelana nemvelaphi nezindlela zokukhiqiza zamawayini abawathokozelayo. Empeleni, i-Gigondas ayibi nje iwayini kodwa iwubufakazi bobuciko nesayensi yokwenza iwayini, imema abathengi ukuthi bajabulele uhambo olujabulisayo ngomlando wayo ocebile, i-terroir, kanye nama-flavour ahlukile.

Ukwandisa Umugqa Womkhiqizo

NgoLwesine, mhla ziyisi-8 kuMandulo 2022, iNational Institute for Origin and Quality (NAO) ivotele ngazwilinye isicelo sokwelulwa kwe-AOI Gigondas kumawayini amhlophe, isinqumo esase yiminyaka eyi-11 senziwa. Ngo-2011, i-Gigondas Producers Organisation (ODG) yaqala iqembu elisebenzayo labalimi bewayini kanye nabangenangqondo ukuhlola lolu daba, futhi ukuhlolwa kwaqalwa ngamagilebhisi amhlophe atshalwa ezingxenyeni ezihlukahlukene zendawo ebizwa ngokuthi. Ngo-2018 ikhwalithi yezivivinyo yashukumisela ibhodi lenhlangano ukuthi ligunyaze izinhlelo zokushintsha imininingwane yokukhiqiza. Kwacelwa ukuthi i-Clairette blanc ibe uhlobo lwamagilebhisi oluyinhloko (okungenani amaphesenti angama-70), oluvutshelwe lodwa noma luhlanganiswe nezinhlobo zamagilebhisi zendabuko zaseRhone Valley ezitshalwa eGigondas. Izinhlobo ezimbili zamagilebhisi zesibili, i-Viognier kanye ne-Ugni blanc azikwazi ukumela ngaphezu kwamaphesenti angu-5 we-varietal range.

Abenzi bewayini balindele ukuthi iwayini labo elimhlophe lizothola inhlonipho efanayo nebomvu. Umvini wewayini omhlophe wesifunda, iClairette, iyinhlobonhlobo etshalwe kakhulu esigodini sonke saseRhone naseLanguedoc lapho yenza khona izitayela eziqabulayo zamawayini amhlophe nakhangayo. Ukukhishwa kokuqala kulindeleke ukuthi kufinyelele kubathengi ngo-2024.

Ngombono Wami Siqu

Ekilasini lakamuva le-Wine Master e-New York City, ngizizwele amawayini e-Gigondas. Izintandokazi zami zazihlanganisa:

1. 2016 Château de Saint Cosme. Gigondas. I-Terror. I-limestone marl nesihlabathi se-Miocene. Izinhlobo zamagilebhisi: 70% Grenache, 14% Syrah, 15% Mourvedre, 1% Cinsault. Ikhule izinyanga eziyi-12 iguga emabhokisini amasha (amaphesenti angama-20), emabhokisini asetshenziswa amawayini angu-1-4 (amaphesenti angu-20), emathangeni kakhonkolo (amaphesenti angu-30).

Lena indawo ehamba phambili e-Gigondas ngokukhiqiza amawayini e-appellation's benchmark. Kuye kwakhiqizwa amawayini kule ndawo kusukela ezikhathini zamaRoma (ngekhulu le-14) okufakazelwa yimigodi yasendulo yamaGallo-Roman eqoshwe etsheni lomcako ngaphansi kwe-chateau. Le ndawo ibilokhu isezandleni zomndeni kaLouis Barruol kusukela ngo-1570.

UHenri ube ngomunye wabokuqala esifundeni ukusebenza ngokuziphilisa kusukela ngeminyaka yawo-1970. U-Louis Barruol uthathe ubuholi ngo-1992 futhi wahambisa inqubo yokukhiqiza kukhwalithi, wengeza ingalo yokuxoxisana ebhizinisini ngo-1997. Indawo yokukhiqiza iwayini yaguqulelwa ku-biodynamics ngo-2010.

amanothi

Leli wayini liheha uma ulibuka nje kuqala, libonisa umbala obabazekayo webhithi obomvu oshintsha kahle ube opinki othambile emkhawulweni. Lo mbukiso obonakalayo ubonisa uhlamvu lwewayini olunamafuphi futhi oludlangile. Iphunga elibingelele ikhala liyizimbali eziyinkimbinkimbi, ezinikeza uhambo lwezinzwa phakathi kwezingxenye zezithelo ezimnyama, isinkwa sejinja esivusa amadlingozi, amajikijolo amnyama acwebezelayo, indawana ecashile kapelepele, umhlaba, kanye nephunga elimnandi lamagxolo esihlahla esimanzi.

Olwangeni, iwayini lembuleka nge-symphony yama-tannins, ngalinye linomthelela ekuqineni kwesakhiwo sewayini. Lawa ma-tannins, ngenkathi ekhona, awanamandla amakhulu; esikhundleni salokho, bahlinzeka ngohlaka oluqondisa umuzwa wokunambitha. Isiphetho siwubufakazi bokuvuthwa kwamagilebhisi abomvu, ahlala olwangeni ngendlela evumelanayo neqhubekayo. Amagilebhisi abomvu avuthiwe ashiya umbono ongapheli, ogcizelela ukujula nokuvuthwa kwewayini.

Ukuhlangana kwezithelo ezimnyama namanothi afudumele, aduduzayo esinkwa se-ginger kudala ukungafani okujabulisayo, okwengeza izendlalelo zobunkimbinkimbi kulwazi lokunambitha. Ukufakwa kwamajikijolo amnyama kwethula isici esimnandi nesinojuzi, kuyilapho ukusikisela okucashile kukapelepele kuletha ukuthinta kwesinongo, okunomthelela ebhalansini yewayini iyonke.

Amanothi asemhlabeni kanye nephunga elihlukile legxolo lesihlahla sasehlathini elimanzi kuqhubezela ukuxhuma iwayini endaweni yalo, ligxilise endaweni ethile. Lokhu kuxhumana nomhlaba kunikeza uhlamvu oluyingqayizivele noluyiqiniso ku-Château de Saint Cosme Gigondas 2016, okwenza kube ukubonakaliswa kweqiniso kobunikazi besivini.

Kafushane, le Gigondas 2016 iyinhlanganisela esezingeni eliphezulu yama-flavour namaphunga, ebonisa ubuciko bokwenza iwayini e-Château de Saint Cosme. Kusukela kumbala waso okhangayo kuya engxubeni eyinkimbinkimbi yamakha kanye nesiphetho esihlala isikhathi eside, isici ngasinye sinikela ewayinini elingeyona nje intokozo yezinzwa kodwa futhi elibonisa ukuzibophezela kwesivini ekukhiqizeni iwayini elinekhwalithi nesimilo esingavamile.

2. 2016. Domaine la Bouissiere. Gigondas Tradition. I-Teroir: ubumba, i-limestone, ukuchayeka enyakatho-ntshonalanga, etholakala ku-350 m ukuphakama. Izinhlobo zamagilebhisi. IGrenache (amaphesenti angama-66), iSyrah (amaphesenti angama-34). Ukuvuthwa Ethangini (amaphesenti angama-35), kuma-oki foudres (amaphesenti angama-65)

Leli wayini liwumkhiqizo wesivini esibekwe endaweni enamatshe endaweni ekhangayo yezintaba zaseDentelles. I-terroir eyingqayizivele ivikelekile ekukhanyeni kwelanga phakathi kukaDisemba nokuphela kukaJanuwari, isikhathi lapho imivini isesimweni sokungalali. I-dormancy yenhlanhla ihambisana nokungabikho kokukhanya kwelanga, iqinisekisa ingcindezi encane emivinini ngalesi sikhathi esibalulekile.

Izivini ngokwazo, ezineminyaka ephakathi kuka-30 no-50 ubudala, ziziqhayisa ngesivuno esincane, okunomthelela ekugxilweni nasekuqineni kwamagilebhisi. Ngokuphawulekayo, i-Domaine La Bouissiere ibambe umehluko wokuba i-Domaine yokugcina e-Gigondas ukuqala ukuvuna kwayo. Lokhu kubambezeleka kuwumphumela wenhlanganisela yokuchayeka okuhle kanye nokuphakama okuphezulu, okukhuthaza ukuvuthwa kancane kancane kwamagilebhisi. Lesi sikhathi sokuvuthwa esinwetshiwe sinikeza ubuhle obuhlukile kanye nokusha ewayinini lokugcina, lilehlukanisa namanye esifundeni.

Ukuzibophezela ekulimeni ngemvelo bekuyinsika yendlela yomndeni kusukela ngeminyaka yawo-1980. Isivini sinakekelwa ngomanyolo wemvelo, futhi kusetshenziswa ama-sulfate amancane, okukhombisa ukuzinikela emikhubeni eqhubekayo nenakekela imvelo. Ukuvuna kuyinqubo ecophelelayo, eyenziwa ngezandla, igilebhisi ngalinye likhethwa ngokucophelela ngesandla.

Inqubo yokwenza iwayini e-Domaine La Bouissiere ibonisa ifilosofi yemvelo nengangeneleli. Ukugeleza kwamandla adonsela phansi ukusuka ethangini kuye emgqonyeni, ngokungafani nokumpompa, kuyaqashwa, okuqinisekisa ukuphathwa ngobumnene nangenhlonipho kwewayini. Le ndlela inesandla ekulondolozeni ukunambitheka kwewayini okuntekenteke kanye namaphunga.

I-Vinification kusondela ngokuzibophezela ekuvumeleni isivuno ngasinye siziveze ngokwemvelo. Abenzi bewayini bavumelanisa amasu abo ngokusekelwe kuzimpawu eziyingqayizivele zohlobo ngalunye, okuvumela i-vintage ukuthi inqume inkambo yokuvutshelwa nokuguga. Le ndlela esetshenziswayo iholela emawayinini akhombisa ngokweqiniso ama-nuances enkathi ethile yokukhula.

Akuvamile ukuthi ahlawuliswe noma ahlungwe, amawayini asuka ku-Domaine La Bouissiere agcina umlingiswa wawo wangempela nobuqotho. Le ndlela yokukhipha izandla, ihlangene nezinqubo zemvelo kanye nokuphathwa kwezivini ngokucophelela, ifinyelela umvuthwandaba ekudalweni kwe-Gigondas Tradition 2016 - iwayini elingagcini nje ngokuthwebula ingqikithi ye-terroir kodwa futhi lihlanganisa ukuzibophezela komndeni okungantengantengi ekwenziweni kobuciko kanye nokusimama.

amanothi

I-Domaine La Bouissiere Gigondas Tradition 2016 iwayini elihehayo elihlanganisa izinzwa ngombala walo ojulile we-mahogany, ocishe uphendukele kumnyama. Umbala ocebile ubonisa ubunkimbinkimbi obulindelwe kukho konke ukuphuzwa. Iphunga liyinhlanganisela yezinongo, egqame kakhulu enesinamoni, ehlangana nephunga elimnandi nelihehayo lama-cherries abomvu avuthiwe.

Ekuphuzeni kokuqala, ulwanga luphathwa ngendlela emnandi edansa ngokuhambisana. Amanothi avelele ama-cherry amnyama nama-plums anikeza ubumnandi obukhazimulayo, kuyilapho amathoni aphansi acashile ezimbali engeza ungqimba lobunkimbinkimbi kulwazi oluphelele. Ukufakwa kokusikisela kwe-minerality kwethula isici somhlaba esijabulisayo, esinomthelela ekujuleni kwewayini.

Okwenza lesi sitshalo sihluke ama-tannins ayo alinganisela kahle, anezela ukwakheka ngaphandle kokuqeda ulwanga. Ama-tannins ahlinzeka ngokuthungwa kwevelvety okuthuthukisa ukuzwa komlomo, okulenza libe iwayini eliwubukhazikhazi nelijabulisayo.

Le Gigondas Tradition 2016 ifaneleka kahle kakhulu kubathandi abathokozela iwayini elishada nobulawu kanye nama-flavour agqamile, ama-cherries. Umlingiswa wewayini oluhlaza ulenza libe umngane ophelele walabo abajabulela amaphrofayili anesibindi namnandi.

Kafushane, i-Domaine La Bouissiere Gigondas Tradition 2016 iyiwayini elijulile neliyinkimbinkimbi, elinikeza uhambo lwezinzwa ngamakha alo ahehayo, ama-flavour acebile, nama-tannins ahlanganiswe kahle. Ima njengobufakazi bomsebenzi wezandla nokuzinikela kwabakhi bewayini, okwenza kube ukukhetha okuhle kakhulu kulabo abafuna umuzwa wewayini ongasoze walibaleka nowokuzitika.

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