Kunyange zita racho "Gigondas” pachayo haishandure zvakananga kuti “kunakidzwa” muchiLatin, kutaura kwekugadzira uku kunoratidza kuti kushandisa Gigondas AOC (Appellation d'Origine Controlee) waini kunounza chiitiko chinofadza.
Nzvimbo inogadzira waini yeGigondas muvakidzani kune inozivikanwa Chateauneuf-du-Pape uye inopa inoyevedza sarudzo kune vanofarira Grenache neSyrah varietals, zvese zvichiri sarudzo ine bhajeti. Chinhu chinosiyanisa pakati peGigondas nemuvakidzani wayo ane mukurumbira chiri mukuumbwa kwevhu. Kusiyana neChateauneuf-du-Pape yakashata, Gigondas ine ivhu rakapfuma muraimu nejecha. Pamusoro pezvo, kukwirira kwepamusoro uye kuchinjika kweminda yemizambiringa yeGigondas kunobatsira pakusiyana kwenzvimbo yayo.
Looking Back
Midzi yenhoroondo yedunhu reFrench Cotes du Rhone, uko kune Gigondas, inodzokera kumashure munguva dzeRoma. Pakutanga yakavambwa senzvimbo yekutandarira yevarwi veRoman Empire's Second Legion, dunhu iri rakarima waini dzakagara kwemakumi emakore, kunyange kugamuchira rukudzo nemenduru paParisian Agriculture Fair muna 1894.
Kusvika mukupera kwezana ramakore rechi 19, nzvimbo iyi yaizivikanwa newaini yayo apo chirwere chemuzambiringa chePhylloxera, aphid kubva kuMabvazuva kweUnited States chakarwisa midzi yemizambiringa. Yakakurumidza kupararira kuRhone neGigondas, ichiuraya minda yemizambiringa yakawanda uye ichityisidzira indasitiri yose. Hurumende yeFrance yakaunza nyanzvi nemasayendisiti kuti vatsvage chirwere chitsva ichi vachitsvaga mhinduro uye vakatopa mubairo wemari kune chero angawana mushonga.
Mushonga wakasvika uri muchimiro chaCharles V. Riley, nyanzvi yezvipembenene kubva kuMissouri, uyo akaona kuti mizambiringa yeEurope yaigona kubatanidzwa pamidzi yemuzambiringa wekuAmerica uye kuti midzi yekuAmerica yainge isingamiri kuPhylloxera ichipa dziviriro kumarudzi emuEurope. Zvishoma nezvishoma, nzira yekudyarazve minda yemizambiringa yakatanga muFrance yose kusanganisira Gigondas.
Impact of Climate
Kuchinja kwemamiriro ekunze kunounza matambudziko akaomarara kumatunhu ewaini pasi rese.
Kune mamwe mawineri munharaunda yeGigondas, mamiriro acho akaunza kubudirira kusingatarisirwi. Nekukwira kwekushisa kwegore negore, minda yemizambiringa yaimbove mumucheto iri kukura, ichiibva mazambiringa zvizere uye nekukurumidza kusati kwamboitika. Ane rupo uye akanyura asi akakwenenzverwa neyakasarudzika inotonhorera microclimate, waini kubva kune aya aimbonetsa minda yemizambiringa yava mabhenji eDomaine.
Kubudirira kuibva kwemazambiringa kunoenderana nepanoply yezvinhu; kukwirira, kuratidzwa, uye kwariri kuzuva, kudzika kwaro, latitude, mafambiro emhepo, uye zvakaripoteredza zvese zvinoita kuti pave nemicroclimate yaro. Panzvimbo dzakakwirira, zvisinei, tembiricha dzinowanzodzikira. Mamiriro ekunze anotonhorera anononotsa kutanga kwebukira, uye muchirimo wemuzambiringa kubva kudormancy yechando unopa mazambiringa kureba, kutsika kwakasimba kusvika pakukura. Tembiricha inokanganisawo kuibva - riini uye sei mazambiringa anounganidza shuga yakakwana kuti awane mazinga edoro anodiwa, asiwo kuibva kwekunaka uye kuibva kwephenolic kwematehwe nematannins.
Mizambiringa parizvino yakadyarwa pakakwirira pakati pe820–1,640 tsoka. Mamiriro ekunze edunhu haatsanangurirwe zvakanyanya nekukwirira. Pamusoro pehupamhi, pesvedzero yemhepo inoyerera ichidzika kubva kumakomo akatenderedza uye Mont Ventoux, uye sango rakatenderedza rinopa dziva remhepo inotonhorera inoyerera ichidzika nemumiti yemizambiringa usiku.
Ndiwo Mazambiringa
Grenache inotora nzvimbo yepakati mukugadzira waini yeGigondas, inoumba 70-80 muzana yemhando yemazambiringa. Syrah naMourvedre vanotamba mabasa anotsigira, ukuwo kusanganisirwa kwegumi muzana Carignan kunowedzera kubata kwakasiyana kune chimiro chekuravira. Inotsanangurwa seyevhu, girini, uye velvety ine manotsi eblackberry jam, Gigondas inovimbisa yakasarudzika uye isingakanganwike kuravira.
Mukoho wepamusoro unobvumirwa weGigondas appellation (36/hl/ha) ndeimwe yepasi pasi muFrance. Mupi wega wega anonyatso gadzira waini yavo nenzira yavo, vinifying mhando dzemazambiringa zvakaparadzana kana pamwe chete, zvishoma kana zvakashoreka zvachose, ine maceration nguva yemavhiki 2-4, zvichienderana nevintage uye sarudzo yemurimi wega. Mazambiringa akachembera musimbi isina tsvina kuchengetedza chimiro chemichero uye chikamu mumatanda emapuranga nemadhiramu emuoki kufefetedza tannins. Mushure memwedzi yakawanda waini inoiswa mumabhodhoro.
Kutonga Kwemunda Wemizambiringa
Sechikamu chenzvimbo yakakura yewaini, Gigondas inowira pasi pemamburera eFrance's 360 mazita. Inotongwa neanongwarira regulatory system kugadzirwa kwewaini kunotungamirwa, kubva kumhando dzemazambiringa kusvika kune hushoma hwahwa, zvinodiwa kuchembera, uye density yekudyarwa kwemizambiringa. Iyi sisitimu ine chinangwa chekuona kugadzirwa kwewaini yemhando yepamusoro mukati mematunhu akatsanangurwa zviri pamutemo, ichipa pachena kune vatengi nezvekwakabva uye nzira dzekugadzira dzewaini dzavanofarira. Muchidimbu, Gigondas haingove waini chete asi chirevo chehunyanzvi nesainzi yekugadzira waini, ichikoka vatengi kuti vafadze rwendo rwunofadza kuburikidza nenhoroondo yaro yakapfuma, terroir, uye zvinonaka zvakasiyana.
Kuwedzera Product Line
Nemusi weChina, Gunyana 8, 2022, National Institute for Origin and Quality (NAO) yakavhota nezwi rimwe chete richitsigira chikumbiro chekuti AOI Gigondas iwedzere kuwaini chena, sarudzo yaive nemakore gumi nerimwe ichiitwa. Muna 11, Gigondas Producers Organisation (ODG) yakatanga boka rinoshanda revarimi vewaini uye negociants kuti vaongorore nyaya iyi, uye kuyedza kwakatangwa nemazambiringa machena akarimwa munzvimbo dzakasiyana dzenzvimbo yezita. Muna 2011 mhando yemiedzo yakaita kuti bhodhi resangano ribvumire hurongwa hwekushandura magadzirirwo ekugadzirwa. Zvakakumbirwa kuti Clairette blanc ive mhando huru yemazambiringa (inosvika makumi manomwe kubva muzana), yakaviriswa pachayo kana kusanganiswa nemhando dzemazambiringa dzeRhone Valley dzinorimwa muGigondas. Mhando mbiri dzechipiri dzemazambiringa, Viognier neUgni blanc haigoni kumiririra zvinopfuura zvikamu zvishanu kubva muzana zvemhando dzakasiyana.
Vagadziri vewaini vanofungidzira kuti mazambiringa avo machena achawana ruremekedzo rwakafanana nematsvuku. Nyeredzi yedunhu remuzambiringa wewaini chena, Clairette, imhando yakasimwa zvakakura muRhone Valley yose uye muLanguedoc uko inogadzira zvitaera zvinozorodza zvemazambiringa machena uye anoyevedza. Yekutanga kuburitswa inofungidzirwa kusvika kune vatengi muna 2024.
Mune Maonero Angu Pachangu
Pane imwe nguva ichangopfuura Wine Master Kirasi muNew York City, ndakasangana newaini yeGigondas. Zvandaifarira zvaisanganisira:
1. 2016 Château de Saint Cosme. Gigondas. Terroir. Limestone marl uye Miocene sand. Mhando dzemazambiringa: 70 muzana Grenache, 14 muzana Syrah, 15 muzana Mourvedre, 1 muzana Cinsault. Yakakura mwedzi gumi nemiviri kuchembera mumabhokisi matsva (12 muzana), mumakasi anoshandiswa 20-1 waini (4 muzana), mumatangi ekongiri (20 muzana).
Iyi ndiyo nzvimbo inotungamira muGigondas kugadzira maappellation's benchmark wines. Waini dzakagadzirwa panzvimbo ino kubva munguva dzeRoma (zana ramakore rechi 14) zvichiratidzwa nemidziyo yekare yeGallo-Roman yakavezwa mudombo reraimu pasi pechateau. Nzvimbo iyi yanga iri mumaoko emhuri yaLouis Barruol kubvira 1570.
Henri aive mumwe wekutanga mudunhu kushanda zvakarongeka kutanga muma1970s. Louis Barruol akatora hutungamiri muna 1992 uye akafambisa maitiro ekugadzira kune kunaka, achiwedzera ruoko rwekutaurirana kune bhizinesi muna 1997. Winery yakashandurwa kuita biodynamics muna 2010.
Notes
Waini iyi inoyevedza kubva pakutanga kuona, ichiratidza ruvara rutsvuku rwebeet runoshanduka kuita rupingi rwakapfava pamarimu. Chiratidziro ichi chinotaridza hunhu hwewaini ine nuanced uye ine simba. Kunhuhwirira kunokwazisa mhuno ibouquet yakaoma kunzwisisa, inopa rwendo rwekunzwa nemuzvikamu zvemichero yakasviba, gingerbread inokwezva, mablackberries anoyevedza, kakupenya kasinganyatsooneki kemhiripiri, pasi, uye kunhuwirira kunokwezva kwemuti wemusango wakanyorova.
Pamuromo, waini inoputika ne symphony ye tannins, imwe neimwe inobatsira pakuumbwa kwewaini. Aya matannins, achiripo, haasi kukunda; pachinzvimbo, vanopa chimiro chinotungamira chiitiko chekuravira. Kupera kunoratidza kuibva kwemazambiringa matsvuku, anorambira mumukanwa nenzira inopindirana uye inopfuurira. Mazambiringa matsvuku akaibva chaizvo anosiya fungidziro isingaperi, zvichisimbisa kudzika uye kukura kwewaini.
Kudyidzana kwemichero yakasviba uye zvinyorwa zvinodziya, zvinonyaradza zvegingerbread zvinogadzira mutsauko unofadza, zvichiwedzera zvidimbu zvekuoma kune chiitiko chinonaka. Kuiswa kwemablackberries kunounza chinhu chinotapira uye chine muto, nepo chinyoro chepepper chinounza kugunzva kwezvinonhuwira, zvichibatsira kuhuwandu hwewaini.
Zvinyorwa zvevhu uye kunhuhwirira kwakasiyana kwekunyorova kwemuti wemuti bark kunowedzera kubatanidza waini kune terroir yayo, ichiisa pasi mupfungwa yenzvimbo. Kubatana uku kune ivhu kunopa yakasarudzika uye yechokwadi hunhu kuChâteau de Saint Cosme Gigondas 2016, zvichiita kuti ive chiratidzo chechokwadi chekuzivikanwa kwemunda wemizambiringa.
Muchidimbu, iyi Gigondas 2016 inyanzvi yekuumbwa kwezvinonhuhwira uye kunhuhwirira, kuratidza hunyanzvi hwekuita winemaking kuChâteau de Saint Cosme. Kubva paruvara rwayo runokwezva kusvika pamusanganiswa wakaoma kunzwisisa wezvinonhuhwirira uye kupera kwenguva refu, chinhu chimwe nechimwe chinoita kuti pave newaini isingafadzi chete asiwo inoratidza kuzvipira kwemunda wemizambiringa pakugadzira waini yemhando uye unhu hunoshamisa.
2. 2016. Domaine la Bouissiere. Gigondas Tradition. Terroir: ivhu, limestone, kuchamhembe kwakadziva kumadokero kuratidzwa, iri pa 350 m altitude. Mhando dzemazambiringa. Grenache (66 muzana), Syrah (34 muzana). Kukura Mutangi (35 muzana), muoki foudres (65 muzana)
Waini iyi chibereko chemunda wemizambiringa wakavakirwa panzvimbo ine matombo pakatarisana nepamusoro pemakomo eDentelles. Iyo yakasarudzika terroir inodzivirirwa zvine hungwaru kubva kuchiedza chezuva pakati pepakati paZvita kusvika pakupera kwaNdira, nguva iyo mizambiringa inenge yakamira. Iro rombo rakanaka dormancy rinoenderana nekusavapo kwechiedza chezuva, kuve nechokwadi kushoma kunetseka pamizambiringa panguva iyi yakakosha.
Mizambiringa pachayo, ine makore ari pakati pe30 ne50, inozvirumbidza negoho rakaderera, zvichiita kuti mazambiringa acho awedzere uye kuwanda. Zvikuru, Domaine La Bouissiere inobata mutsauko wekuve wekupedzisira Domaine muGigondas kuti itange kukohwa kwayo. Kunonoka uku kunokonzeresa kusanganiswa kwekuratidzwa kwakanyanya uye kukwirisa, zvichikurudzira zvishoma nezvishoma uye kunyange kuibva kwemazambiringa. Iyi nguva yekuibva yakawedzerwa inopa kunaka kwakasiyana uye kutsva kuwaini yekupedzisira, ichiisiyanisa nevamwe munharaunda.
Kuzvipira kurima organic kwave kuri musimboti wemaitiro emhuri kubva kuma1980s. Munda wemizambiringa unochengeterwa organic fertilizer, uye mashoma sulfate anoshandiswa, achiratidza kuzvipira kune inoenderera uye inochengetedza maitiro ezvakatipoteredza. Kukohwa kunoitwa zvine hungwaru, mazambiringa ega ega achisarudzwa nemaoko.
Iyo winemaking process paDomaine La Bouissiere inoratidza yakasikwa uye isiri-inopindira uzivi. Iko kuyerera kwegiravhiti kubva kune tangi kuenda kune dhiramu, kusiyana nekupomba, kunoshandiswa, kuve nechokwadi chekubata zvinyoro uye nekuremekedza kwewaini. Iyi nzira inobatsira pakuchengetedza waini inonaka uye inonhuhwirira.
Vinification inosvikirwa nekuzvipira kuregedza vintage yega yega itaure yega. Vagadziri vewaini vanogadzirisa matekiniki avo zvichienderana neakasarudzika maitiro ega ega, achibvumira iyo vintage kuraira nzira yekuvirisa uye kuchembera. Iyi bespoke nzira inoguma newaini inonyatsoratidza nuances yemwaka chaiwo wekukura.
Kashoma kubhadhariswa faindi kana kusefa, mawaini anobva kuDomaine La Bouissiere anochengeta hunhu hwavo hwechokwadi uye kutendeseka. Iyi nzira yekubvisa maoko, yakasanganiswa nemaitiro eiyo estate uye manejimendi manejimendi emunda wemizambiringa, inoguma nekusikwa kweGigondas Tradition 2016 - waini isingatore chete kukosha kweiyo terroir asiwo inomiririra kuzvipira kusingazununguki kwemhuri muumhizha uye kusimudzira.
Notes
Domaine La Bouissiere Gigondas Tradition 2016 iwaini inonakidza iyo inobata pfungwa neyakadzama mahogany hue, inenge ichienda kune dema. Ruvara rwakapfuma runoratidza kuoma kwakamirira mune imwe sip. Kunhuhwirira kusanganiswa kwezvinonhuwira, zvinonyanya kuratidza sinamoni, iyo inopindirana nekunhuhwirira kunotapira uye kunokwezva kwemacherries matsvuku akaibva.
Pakunwa kwekutanga, mukanwa unobatwa kune medley yezvinonaka zvinotamba zvinowirirana. Iwo anotungamira manotsi emacherries matema uye plums anopa kutapira kunofadza, nepo zvinyoro pasi pemaruva emaruva anowedzera dhizaini yehunyoro kune chiitiko chose. Kusanganisirwa kwezviyero zveminerari kunosuma chinhu chinofadza chevhu, zvichibatsira mukudzika kwewaini.
Chii chinosiyanisa vintage iyi ndeye tannins yaro yakanyatsogadzikana, iyo inowedzera chimiro pasina kukurira mukanwa. Iyo tannins inopa velvety mameseji ayo anokwidziridza muromo wese, zvichiita kuti ive yeumbozha uye inonakidza waini.
Iyi Gigondas Tradition 2016 inonyanya kukodzera kune vanofarira vanokoshesa waini inoroora spiciness nekupenya, kwakanyanya kunakidza kwema cherries. Hunhu hwakasvibira hwewaini hunoita kuti ive shamwari yakakwana kune avo vanonakidzwa neakashinga uye anonhuwirira profiles.
Muchidimbu, Domaine La Bouissiere Gigondas Tradition 2016 iwaini yakadzama uye yakaoma, inopa rwendo rwekunzwa kuburikidza nekunhuhwirira kwayo kunokwezva, kunhuhwirira kwakapfuma, uye tannins dzakanyatsobatanidzwa. Inomira sechipupuriro chehunyanzvi uye kuzvipira kwevagadziri vewaini, zvichiita kuti ive sarudzo yakanaka kune avo vanotsvaga isingakanganwike uye inonakidzwa newaini chiitiko.
© Dr. Elinor Garely. Ichi chinyorwa chekopirisita, kusanganisira mapikicha, chingangodaro chichiburitswa pasina mvumo yakanyorwa kubva kumunyori
