Gigondas AOC Grand Prieur 2023 Bonpas

What kind of wine is it

Gigondas Grand Prieur by Bonpas is a red wine made from Grenache and Syrah grown in the Gigondas area. The blend highlights structure and complexity, balancing the softness of Grenache with the depth of Syrah. A partial ageing in French barriques lends a velvety texture with well-integrated spicy and fruity notes.

Where does it come from

This wine originates at the foot of the Dentelles de Montmirail, in the southern Rhône Valley region. The area's climate, marked by hot summers and cool nights, supports good acidity and intense aromas, while local winemaking traditions ensure careful vineyard management.

How is it made

Vinification follows the traditional method, with a long temperature-controlled maceration between 22°C and 25°C. Part of the wine (15%) is aged for eight months in French barriques, from one to three years old. Oenological intervention remains measured to enhance the expression of terroir and grape varieties.

Tasting notes

In the glass, the wine shows an intense garnet red color with bright highlights. The nose offers a bouquet of ripe dark fruit, such as plum and cherry, with notes of sweet spices and black pepper. On the palate, it is full-bodied with a velvety mouthfeel, well-integrated tannins, and a fruity softness. The finish is persistent, with lingering mature fruit flavors.

Food pairings

This wine pairs well with mildly spiced dishes like fillet with green pepper sauce or slow-cooked meats, for example, Provençal-style beef stew. For a regional match, it accompanies gigot d’agneau à la provençale. Among Italian recipes, it is ideal with pappardelle with wild boar ragù, thanks to its structure and spicy notes that complement the richness of the sauce.

When to serve it

It is recommended to serve Gigondas Grand Prieur by Bonpas in large glasses. The wine is ready to enjoy now. Its structure and integrated tannins make it well-suited for special occasions or for further cellaring, which may add additional complexity and aromatic depth.