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Les Grenaches de Pierre is a 100% Grenache Châteauneuf-du-Pape drawn from vines the domaine describes as a hundred years old, grown on pure sandy soils in the Crau area and around Pignan. The estate makes it with gentle extraction — an initial cold maceration,
then fermentation at around 28°C lasting roughly three weeks to a month — and ages it in cement vats rather than new oak, which keeps the fruit and perfume unmasked.
It is left unfined and unfiltered. The domaine's own note describes a blood-red colour with crimson edges, aromas of basalt, tobacco leaf, cooked fruit and juicy prune, and a powerful, structured palate of strawberry compote, raspberry and cherry touched with thyme, wild juniper and violet rockrose.
The cement ageing is the point of this cuvée, not an incidental detail. Sandy soils in Châteauneuf tend to give a more perfumed, finer-boned Grenache than the famous galet-strewn parcels, and raising it in inert cement rather than wood keeps that lift intact — so expect aromatic transparency rather than the darker, oak-framed profile some Châteauneuf drinkers anticipate.
Serve it slightly cooler than you would a heavier southern Rhône, and give it air; the domaine bottles it unfined and unfiltered, so a little sediment is normal and not a fault.
Domaine Giraud dates to 1974, when Pierre and Mireille Giraud moved from the distillery business into growing and winemaking, renting four hectares to begin with. They became full-time winemakers in 1981 and had doubled their vineyard area by 1987. Since 1998 the estate has been run by their children Marie and François Giraud, whose first bottling under their stewardship was the Cuvée Les Gallimardes.
The domaine farms organically from 2008 and has been certified biodynamic since 2011.
Herb-roasted duck breast
Duck's richness suits Grenache's ripe red fruit, and roasting herbs mirror the thyme and juniper notes in the wine.
Massaman beef curry (แกงมัสมั่นเนื้อ)
Massaman is mild and warmly spiced rather than fiery, and its cinnamon-and-cardamom sweetness meets the wine's cooked-fruit and tobacco character without clashing with tannin.
Slow-braised lamb shoulder with tomato and olive
Long braising gives the savoury, slightly sweet depth that structured Grenache handles well, and olive picks up the wine's herbal edge.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
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