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Domaine Louis Claude Desvignes : Château Gaillard 2025
Stock currently at the producing estate – Will ship after October 27, 2026
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Description
Characteristics and Tasting Tips for Château Gaillard 2025 from Domaine Louis Claude Desvignes
Tasting
Colour
The wine typically displays a deep ruby to garnet hue, with violet highlights in its youth.
Nose
The expressive bouquet combines aromas of ripe red fruit, such as strawberry and raspberry, with notes of dark fruit, all delicately underscored by floral hints of violet and subtle spice.
Palate
With a silky texture, the palate is dense and medium- to full-bodied. Fine tannins are balanced by lively acidity, leading to a long, gently spiced finish.
Food and Wine Pairing
This red wine is an ideal match for flavourful, hearty dishes such as lasagne bolognese, moussaka, pork chops with mustard and rillettes, as well as soft cheeses like Saint-Félicien.
Serving and Ageing
For optimal enjoyment, serve this wine at a temperature of 13 to 15°C. Built for ageing, it can be cellared and enjoyed until around 2035.
The Floral, Structured Expression of a Morgon Wine
The Estate
The family's story began in 1712, when the wine estate was founded. Located in Villié-Morgon, in the heart of Beaujolais, this historic estate is now run by the eighth generation, Claude-Emmanuelle and Louis-Benoît Desvignes. Covering around 14 hectares, Domaine Louis Claude Desvignes stands out for its traditional approach, its old vines and its organic certification, obtained in 2023. It is renowned for producing authentic, structured wines made for ageing.
The Vineyard
This cuvée comes from a plot of just over one hectare in the Douby climat, in the north of the Morgon appellation, on the border with Fleurie. Facing due south, the vines grow on granitic sandy soils. Farmed organically, this vineyard is distinguished by the great age of its vines, which come from massal selection and were planted between 1920 and the early 1950s.
Winemaking and Ageing
The grapes are harvested by hand before undergoing traditional vinification. Semi-carbonic maceration is carried out with a large majority of whole bunches and around 10% destemmed grapes. After roughly ten days on the skins, the wine ferments in concrete vats. It is then aged on fine lees for around seven months in 30-hectolitre concrete eggs, with no new oak used.
Grape Variety
100% Gamay
