# Tradition Le Grand Montmirail (2024)

- **Producer:** Domaine Brusset
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Mourvèdre, Cinsault
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, black pepper, liquorice, lavender, vanilla, cedar, smoke, leather, tobacco, forest floor

## About this wine

Domaine Brusset, established in 1947 in the heart of the Gigondas appellation, is a family-owned estate spanning three generations. Currently managed by Laurent Brusset, the winery is renowned for combining traditional Southern Rhône winemaking with modern techniques. The 'Tradition Le Grand Montmirail' cuvée is sourced from the estate's vineyards situated on the steep, sun-drenched slopes of the Dentelles de Montmirail. The unique microclimate and clay-limestone soils of this dramatic mountain range impart a distinct mineral character and structure to the wine, making it a classic representation of the prestigious Gigondas appellation.

## Interesting facts

- The vineyards are planted on steep terraces carved directly into the limestone foothills of the Dentelles de Montmirail.
- Domaine Brusset was founded in 1947 by André Brusset, making it one of the historic family estates of Gigondas.
- The estate practices sustainable viticulture, utilizing gravity-fed cellars to minimize mechanical handling of the wine.

## Food pairing

The robust structure, firm tannins, and rich fruit profile of this Gigondas require equally hearty dishes. High-protein meats like lamb, beef, and game help soften the wine's tannins, while savory herbs like rosemary and thyme mirror the garrigue notes of the Southern Rhône blend.

## Wine making process

The grapes for Le Grand Montmirail are hand-harvested at optimal ripeness and undergo rigorous sorting. The fruit is partially destemmed before fermentation in temperature-controlled concrete vats to preserve primary fruit characteristics. Extraction is managed gently through pump-overs and punching down of the cap. The wine is then aged for roughly 12 months, with a portion maturing in oak barrels (demi-muids) and the remainder in concrete tanks to balance oak influence with fresh fruit expression, before final blending and bottling.