# Domaine du Clos des Tourelles

- **Producer:** Famille Perrin
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Cinsault, Mourvèdre
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €65
- **When to drink:** Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** raspberry, cherry, blueberry, blackcurrant, violet, licorice, spice, garrigue

## About this wine

Domaine du Clos des Tourelles is a distinguished red wine from the Gigondas AOC in the Southern Rhône, France, produced by Famille Perrin. The estate is notable for its 'Clos,' a unique walled vineyard, and its historic 17th-century Provençal home. Famille Perrin, renowned for Château de Beaucastel, acquired the estate in 2008 and applies their philosophy of terroir expression and sustainable viticulture, including a move towards biodynamic practices. The wine is a blend typically dominated by Grenache, with Syrah and other Rhône varieties, reflecting the specific sandy and calcareous soils and a cool microclimate that allows for late harvests and a balanced expression of power and freshness characteristic of Gigondas.

## Interesting facts

- The estate features the only walled vineyard ('Clos') in the Gigondas appellation.
- The property is a historic Provençal home built on medieval foundations.
- Famille Perrin acquired the estate in 2008, adding to their prestigious portfolio.
- Vineyards are in the process of biodynamic conversion.

## Food pairing

The wine's full body, medium-plus to high tannins, and pronounced intensity are well-suited to rich, protein-heavy dishes. Tannins bind with proteins in meat, softening the wine and cleansing the palate. The wine's fruit profile and subtle spice notes complement the savory characteristics of roasted meats and earthy mushrooms.

## Wine making process

Domaine du Clos des Tourelles is crafted using traditional methods with a focus on expressing the vineyard's character. Grapes are often fermented whole with indigenous yeasts in vats, employing gentle punch-downs for extraction. Following maceration, the wine is pressed using a vertical press. The resulting wine undergoes an extended aging period of about eighteen months in large oak foudres, and sometimes concrete tanks, before bottling, often without filtration. The estate's vineyards are in the process of biodynamic conversion, reflecting Famille Perrin's commitment to sustainable viticulture.