Château de Campuget 'Le Campuget' Syrah Viognier, Vin de Pays du Gard

£10.50
  • Château de Campuget 'Le Campuget' Syrah Viognier, Vin de Pays du Gard
  • Château de Campuget 'Le Campuget' Syrah Viognier, Vin de Pays du Gard

Château de Campuget 'Le Campuget' Syrah Viognier, Vin de Pays du Gard

£10.50

AVAILABILITY: 25 in stock

Grape 95% Syrah, 5% Viognier, Red Blend
Style Dry, Red, Medium Bodied, Easy Drinking, Soft, Fruity, Food Friendly, Unoaked
Country France
Region IGP Gard, Southern France
Volume 75cl
ABV 12.5%
Dietary Vegetarian, VeganSustainable

 

This French Syrah-Viognier blend is bursting with intense, layered flavour. Enjoy the aromas of vanilla and blueberry, balanced with savoury garrigue flavours of the South of France. On the palate, delicate violets and ripe black fruit deliver a smooth, refreshing finish. Experience the best of Southern French value for money with Château de Campuget's 'Le Campuget' Syrah Viognier.

About the Producer

Château de Campuget was created in 1942 and is a revered estate near Nîmes. It was constructed in 1753 and the same year the very first vines were planted, inspiring the creation of the '1753' range of wines. Winemaker Franck-Lin Dalle now oversees the estate, which is the 3rd generation of his family to manage the château. His approach combines traditional techniques and modern progression to craft a range of exquisite wines bursting with terroir character using classic Rhône grapes. In 2019, Château de Campuget was granted Haute Valeur Environmentale certification for its commitment to intricate biodiversity practices, carefully managed fertilizer usage, and dedicated water resource management.

Vineyard and Winery

Strict canopy management to provide the vines with just the right amount of sun and
shade to produce healthy and balanced fruit. The vines benefit from the
Mediterranean sunshine, which bring the grapes to perfect maturity and allows them to
be picked at maximum phenolic maturity in early September. The relatively uniform soils
are marked by large pebbles on gentle, typically south-facing slopes.

A short maceration on the skins took place to extract the colour. The must was then
fermented for between six to eight days in temperature controlled vats at a maximum
temperature of 25°C. No oak was used in the vinification and as a result, the style of the
wine is pure, fresh and aromatic.

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