Domaine Santa Duc - Clos Derrière Vieille 2016

Bettane & Desseauve

About the wine:

A 2016 vintage that is still very young, with fruit notes throughout; the bouquet is dominated by raspberry, which is also evident on the palate, mingling with lovely blackberry aromas, and once again those mouth-watering, tangy red berries that are characteristic of this vineyard. There is also a vegetal touch, with hints of bramble. A very lovely wine that is already a pleasure to drink, though it will also age gracefully for a few more years in the cellar.

About the estate:

Benjamin Gras follows in the footsteps of his father, Yves, and crafts with equal skill a range of deep, elegant single-vineyard wines, in which the purity of the fruit reflects a true obsession. A refined style, in which the wines sacrifice a bit of richness and concentration in favor of a very pure delicacy. In Gigondas as in Châteauneuf-du-Pape, the wines have a distinctive style that will leave no one indifferent.

Robert Parker - Wine Advocate

About the wine:

Less herbaceous than some of this estate’s other Gigondas wines, the 2016 Clos Derriere Vieille is full-bodied, rich, ripe, and fruit-forward, offering notes of fresh berries and cherries carried by lovely hints of roses and tea leaves in a long, silky finish.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

Yves Gras took the reins of this iconic Gigondas estate in 1985. He established a full-bodied, robust style that was nonetheless refined, and international recognition followed immediately. Several projects enhanced the estate: the restoration of Clos Derrière Vieille in 1994; and the acquisition of prime terroirs in Châteauneuf-du-Pape in 2009: Saintes Pierres, La Crau Ouest, Le Pied de Baud, Les Pradel, and La Font du Pape. In 2017, the arrival of Benjamin, the son, brought a new dynamic and a stylistic shift. The wines still display the same breed and power, but now possess more infused textures. They offer a palate with diffuse power and more graceful tactile sensations. The oak is also better integrated. The estate practices biodynamics; winemaking is carried out using indigenous yeasts, whole-cluster fermentation is used in part, and the wines are not filtered before bottling. The uniqueness of each cuvée led us to award the estate its first star upon its inclusion in the guide.

Jancis Robinson

Vinous

James Suckling

About the wine:

Santa Duc’s hallmark lies in its freshness and purity, with a slight shift here toward darker fruits: plums, blackberries, bramble notes, and woody spices. The palate is fresh, supple, and punchy. Truly impressive.

Jeb Dunnuck