Ngelixa igama "IGigondas” ngokwayo ayiguquleli ngokuthe ngqo “kulonwabo” kwisiLatini, le ntetho yokuyila icebisa ukuba ukuzibandakanya kwi-Gigondas AOC (Appellation d'Origine Controlee) isiselo somdiliya izisa amava amnandi.
Ummandla ovelisa iwayini eGigondas ngummelwane weChateauneuf-du-Pape eyaziwayo kwaye inika inketho enomtsalane kwabo bathanda iintlobo ezahlukeneyo zeGrenache kunye neSyrah, ngelixa ilukhetho olulungele uhlahlo lwabiwo-mali. Into eyahlulayo phakathi kweGigondas kunye nommelwane wayo odumileyo ilele kubume bomhlaba. Ngokungafaniyo neChateauneuf-du-Pape, iGigondas iqhayisa ngomhlaba otyebileyo ngelitye lekalika nesanti. Ukongeza, ukuphakama okuphezulu kunye nokuma okuthe nkqo kwezidiliya zeGigondas kunegalelo kubukhethekileyo be-terroir yayo.
Ukujonga Ngasemva
Iingcambu zembali yengingqi yaseFrench Cotes du Rhone, apho ikhoyo iGigondas, ibuyela emva kumaxesha amaRoma. Ekuqaleni yasekwa njengendawo yokuzonwabisa yamajoni oMkhosi weSibini woBukhosi baseRoma, lo mmandla ulinywe iwayini esele ikho kangangamashumi eminyaka, wade wafumana imbasa kumboniso wezolimo waseParis ngo-1894.
Kude kube sekupheleni kwenkulungwane ye-19, indawo yayiphawuleka ngewayini xa isifo sediliya sase Phylloxera, intwala yase Mpuma ye United States yahlasela iingcambu zediliya. Yasasazeka ngokukhawuleza ukuya eRhone naseGigondas, ibulala izidiliya ezininzi kwaye isoyikisa lonke ishishini. Urhulumente wase-France weza neengcali kunye noosonzululwazi ukuba baphande ngesi sifo sitsha befuna isisombululo kwaye bade banike nomvuzo wemali kuye nabani na onokufumana iyeza.
Unyango lwafika ngokohlobo lukaCharles V. Riley, ingcali yezinambuzane zaseMissouri, owagqiba ukuba imidiliya yaseYurophu ingamiliselwa kwiingcambu zediliya zaseMelika kwaye iingcambu zaseMelika zazixhathisa ngokwendalo iPhylloxera inika ukhuseleko kwiindidi zaseYurophu. Kancinci, inkqubo yokuphinda kutyalwe izidiliya yaqala kulo lonke elase France kuquka ne Gigondas.
Impembelelo yeMozulu
Ukutshintsha kwemozulu kuzisa iingxaki ezinzima kwimimandla yewayini kwihlabathi jikelele.
Kwamanye amashishini ewayini kummandla waseGigondas, le meko izise impumelelo ebingalindelekanga. Ngokunyuka kwamaqondo obushushu onyaka, izidiliya ebezikade ziselunxwemeni ziyachuma, imidiliya ivuthwa ngokupheleleyo nangesantya esingazange sabonwa ngaphambili. Zinesisa kwaye zigxininiswe kodwa zihlawulwe yi-microclimate epholileyo ekhethekileyo, iwayini ezisuka kwezi zidiliya zazikade zinenkathazo ngoku ziluphawu lweDomaine.
Ukuvuthwa ngempumelelo komdiliya kuxhomekeke kwizinto ezininzi; ukuphakama, ukuchanabeka, nokuma kwelanga, ukuthambeka kwalo, isibanzi, ukuqukuqela komoya, kunye neendawo eziyingqongileyo zonke zinegalelo kwimozulu engentle. Kwiindawo eziphakamileyo, nangona kunjalo, amaqondo obushushu asezantsi. Imozulu epholileyo icothisa ukuqala kokuqhawuka kwamathupha, kwaye ukuvuka kwentlakohlaza yediliya ekuphumleni kwayo ebusika kwenza iidiliya zibe negophe elide ukuya ekuvuthweni. Ubushushu bukwachaphazela ukuvuthwa-nini kwaye njani iidiliya ziqokelela iswekile eyaneleyo ukufikelela amanqanaba otywala afunekayo, kodwa kunye nokuvuthwa kwencasa kunye nokuvuthwa kwephenolic kwezikhumba kunye neetannins.
Imidiliya ngoku ityalwe kwindawo ephakamileyo phakathi kwe820–1,640 yeenyawo. Imozulu yommandla ayichazwa ngokungqongqo ngokuphakama nangona kunjalo. Ngaphaya komphakamo, impembelelo yemisinga yomoya ehlayo isuka kwiinduli ezijikelezileyo kunye neMont Ventoux, kunye nehlathi elijikelezileyo libonelela ngovimba womoya opholileyo otyibilika ezantsi kwimidiliya ebusuku.
ZiiDiliya
IGrenache ithatha indawo esembindini kwimveliso yewayini yase Gigondas, eyenza umyinge we 70-80 yepesenti yokwakheka komdiliya. I-Syrah kunye ne-Mourvedre badlala indima exhasayo, ngelixa ukubandakanywa kweepesenti ze-10 zeCarignan zongeza umnxeba ohlukileyo kwiprofayili yokunambitha. Ichazwa njengomhlaba, eluhlaza, kunye ne-velvety ngamanqaku e-blackberry jam, i-Gigondas ithembisa amava okungcamla akhethekileyo kwaye akhumbulekayo.
Isivuno esiphezulu esivunyelweyo se-Gigondas appellation (36/hl/ha) yenye yezona ziphantsi eFransi. Umniki-nkonzo ngamnye wenza iwayini yakhe ngononophelo ngendlela yakhe, evelisa iintlobo zediliya ngokwahlukeneyo okanye kunye, ngokuyinxenye okanye ejongelwe phantsi ngokupheleleyo, kunye nexesha le-maceration leeveki ezi-2-4, ngokuxhomekeke kwisivuno kunye nokukhetha komlimi ngamnye. Iwayini ziguga ngokuyinxenye kwintsimbi estainless ukugcina inkangeleko yeziqhamo kwaye ziyinxalenye yevathi yeplanga kunye nemiphanda ye-oki ukucocwa iitannins. Emva kweenyanga ezininzi iwayini zifakwa ebhotileni.
Ulawulo lweSidiliya
Njengenxalenye yendawo enkulu yewayini, iGigondas iwela phantsi kwe-ambrella ye-360 yezibizo zaseFransi. Ukulawulwa yinkqubo yolawulo olucokisekileyo imveliso yewayini iyala, ukusuka kwiindidi zediliya ukuya kumaqondo amancinane otywala, iimfuno zokuguga, kunye nokuxinana kokutyala isidiliya. Le nkqubo ijolise ekuqinisekiseni ukuveliswa kwewayini ezikumgangatho ophezulu ngaphakathi kwemimandla echazwe ngokusemthethweni, ibonelela ngokucace kubathengi malunga nemvelaphi kunye neendlela zokuvelisa iwayini abazonwabisayo. Ngokwenene, iGigondas ayibiyiyo nje iwayini kodwa ibubungqina bobugcisa kunye nenzululwazi yokwenza iwayini, imema abathengi ukuba bayonwabise uhambo olumnandi ngembali yayo etyebileyo, i-terroir, kunye neencasa ezahlukeneyo.
Ukwandisa umgca weMveliso
NgoLwesine, umhla we-8 kuSeptemba 2022, iNational Institute for Origin and Quality (NAO) ivotele ngamxhelo mnye kwisicelo sokwandisa i-AOI Gigondas kwiwayini ezimhlophe, isigqibo esathabatha iminyaka eli-11 senziwa. Ngomnyaka ka 2011, iGigondas Producers Organisation (ODG) yaqalisa iqela elisebenzayo labalimi bewayini kunye nabangazinzanga ukuba baphonononge lo mba, kwaye kwaqaliswa imifuniselo ngemidiliya emhlophe ekhuliswe kwindawo ezohlukeneyo kwindawo ebizwa ngokuba yi-appellation. Ngo-2018 umgangatho weemvavanyo ubangele ibhodi yombutho ukuba ivume izicwangciso zokutshintsha iinkcukacha zemveliso. Kwacelwa ukuba iClairette blanc ibe lolona didi lomdiliya luphambili (ubuncinane be 70 pesenti), ivundiswe yodwa okanye idityaniswe neentlobo zediliya zemveli zase Rhone Valley ezikhuliswa eGigondas. Iindidi ezimbini zesibini zemidiliya, iViognier kunye ne Ugni blanc azinakumela ngaphezulu kwe 5 pesenti yoluhlu lwevarietal.
Abenzi bewayini balindele ukuba iwayini zabo ezimhlophe ziya kufumana intlonipho efanayo nebomvu. Inkwenkwezi yomdiliya wewayini emhlophe, iClairette, luhlobo olutyalwe kakhulu kwiNtlambo yaseRhone naseLanguedoc apho yenza izimbo ezihlaziyayo zokukhanya nezinomtsalane zewayini ezimhlophe nezihlwahlwazayo. Ukukhutshwa kokuqala kuqikelelwa ukufikelela kubathengi ngo-2024.
Ngokoluvo lwam lobuqu
KwiKlasi yeWine Master yakutsha nje kwisiXeko saseNew York, ndiye ndeva iiwayini zaseGigondas. Endizithandayo ziquka:
1. 2016 Château de Saint Cosme. IiGigondas. Terroir. I-Limestone marl kunye nesanti ye-Miocene. Iindidi zediliya: 70 pesenti Grenache, 14 pesenti Syrah, 15 pesenti Mourvedre, 1 pesenti Cinsault. Ivuthwe iinyanga ezili-12 iguga kwiibhokisi ezintsha (ama-20 ekhulwini), kwiibhokisi ezisetyenziselwa iwayini e-1-4 (i-20 pesenti), kwiitanki zekhonkrithi (i-30 pesenti).
Eli lelona khaya liphambili eGigondas ngokuvelisa iwayini ye appellation's benchmark. Iiwayini beziveliswa kwesi siza ukususela kumaxesha amaRoma (inkulungwane ye-14) oko kungqinwa ziivathi zamandulo zeGallo-Roman ezazikrolwe kwilitye lekalika ngaphantsi kwe chateau. Lo mhlaba usezandleni zosapho lukaLouis Barruol ukusukela ngo-1570.
UHenri wayengomnye wabokuqala kulo mmandla ukusebenza ngokwasemzimbeni ngeminyaka yoo-1970. U-Louis Barruol wathatha ubunkokeli ngo-1992 kwaye wanyusa inkqubo yemveliso kumgangatho, wongeza ingalo yothethathethwano kwishishini ngo-1997. Indawo yokuthengisa iwayini yaguqulelwa kwi-biodynamics ngo-2010.
amaNqaku
Le wayini iyathandeka xa uqala ukuyijonga, ibonisa umbala omangalisayo webhithi-ebomvu otshintshela kakuhle ubepinki oethe-ethe emphethweni. Lo mboniso ubonisa ingcebiso kuphawu lwe wayini olungacacanga noludlamkileyo. Amavumba abulisa impumlo sisipha sentyatyambo esintsonkothileyo, esinika uhambo lweemvakalelo phakathi kweziqhamo ezimnyama, i-gingerbread evuselelayo, amaqunube amnyama amnandi, intwana encinci yepepile, umhlaba, kunye nevumba elinomtsalane lexolo lomthi wehlathi elimanzi.
Kwinkalakahla, iwayini ityhila kunye ne-symphony ye-tannins, nganye inegalelo kwingqibelelo yesakhiwo sewayini. Ezi tannins, ngelixa zikhoyo, azikho ngaphezu kwamandla; endaweni yoko, zibonelela ngesakhelo esikhokela amava okungcamla. Ukugqitywa bubungqina bokuvuthwa kweediliya ezibomvu, ezihlala enkalakahla ngendlela ehambelanayo nezinzileyo. Iidiliya ezibomvu ezivuthiweyo zishiya umbono ongapheliyo, ugxininisa ubunzulu kunye nokuvuthwa kwewayini.
Ukudityaniswa kweziqhamo ezimnyama kunye namanqaku afudumeleyo, athuthuzelayo e-gingerbread enza umahluko omnandi, wongeza iileya zobunzima kumava okungcamla. Ukufakwa kwamaqunube amnyama kwazisa into eswiti kunye nejusi, ngelixa i-fit hint of pepper izisa i-spice ye-spice, igalelo kwibhalansi yewayini.
Amanqaku asemhlabeni kunye nevumba elahlukileyo lexolo lomthi wehlathi elimanzi lidibanisa ngakumbi iwayini kwi-terroir yayo, igxininise kwindawo ethile. Olu qhagamshelo kumhlaba lunika uphawu olulodwa kunye nolwenyani kwi-Château de Saint Cosme Gigondas 2016, iyenza ibe yimbonakaliso yokwenyani yesazisi sesidiliya.
Ngamafutshane, le Gigondas 2016 yincutshe yokwakheka kweencasa kunye namavumba, ebonisa ubugcisa bokwenza iwayini eChâteau de Saint Cosme. Ukususela kumbala wayo onomtsalane ukuya kutsho kumxube ontsonkothileyo wamavumba kunye nokuphela kwexesha, into nganye inegalelo kwiwayini engeyiyo nje into eyolisayo kodwa ebonisa ukuzibophelela kwesidiliya ekuveliseni iwayini ezikumgangatho obalaseleyo nonophawu.
2. 2016. Domaine la Bouissiere. Gigondas Tradition. I-Teroir: udongwe, i-limestone, ukubonakaliswa komntla-ntshona, ibekwe kwi-350 m ukuphakama. Iindidi zeediliya. IGrenache (ipesenti ezingama-66), iSyrah (ipesenti ezingama-34). Ukuvuthwa Kwitanki (ipesenti ezingama-35), kwi-oki foudres (ipesenti ezingama-65)
Le wayini iyimveliso yentsimi yeediliya ebekwe kwindawo enamatye kwindawo entle engasemva yeentaba zeDentelles. I-terroir ekhethekileyo ikhuselwe ngobuchule ekukhanyeni kwelanga phakathi koDisemba ukuya ekupheleni kukaJanuwari, ixesha apho imidiliya ikwimo yokungalali. Ithamsanqa lokulala lihambelana nokungabikho kokukhanya kwelanga, liqinisekisa uxinzelelo oluncinci kwimidiliya ngeli xesha libalulekileyo.
Idiliya ngokwazo, ezineminyaka ephakathi kwe 30 kunye ne 50 yeminyaka, ziqhayisa ngesivuno esiphantsi, nto leyo enegalelo ekugxininiseni nasekuqineni komdiliya. Ngokucacileyo, iDomaine La Bouissiere ibambe umahluko wokuba yeyona Domaine yokugqibela eGigondas ukuqalisa ukuvuna kwayo. Oku kulibaziseka kusisiphumo sokudityaniswa kokuvezwa okungaphezulu kunye nokuphakama okuphezulu, ukukhuthaza ukuvuthwa kancinci kunye nokuvuthwa komdiliya. Eli xesha lokuvuthwa elongeziweyo linika ubuhle obahlukileyo kunye nobutsha kwiwayini yokugqibela, iyibeka yahluke kwezinye ezikummandla.
Ukuzibophelela kulimo oluphilayo kuye kwaba sisiseko sendlela yosapho ukusukela ngoo-1980. Isidiliya sinyanyekelwa ngezichumisi eziphilayo, kunye ne-sulfates encinci isetyenzisiweyo, ebonisa ukuzinikela kwizenzo ezizinzileyo kunye nezokukhathalela indalo. Ukuvuna yinkqubo ecokisekileyo, esebenza ngezandla, umdiliya ngamnye ukhethwe ngocoselelo ngesandla.
Inkqubo yokwenza iwayini e-Domaine La Bouissiere ibonisa ifilosofi yendalo kunye neyokungangeneleli. Ukuhamba komtsalane ukusuka kwitanki ukuya kumgqomo, ngokuchasene nokumpompa, kuyaqashwa, kuqinisekisa ukuphathwa ngokuthambileyo nangembeko kwewayini. Le ndlela inegalelo ekulondolozeni incasa eethe-ethe yewayini namavumba amnandi.
IVinification isondela ngokuzibophelela ekuvumeleni ivintage nganye iziveze ngokwendalo. Abavelisi bewayini baqhelanisa ubuchule babo ngokusekwe kwiimpawu ezizodwa zohlobo ngalunye, bevumela ivintage ukuba ilawule indlela yokuvubela kunye nokuguga. Le ndlela yokwenziwa kwemveliso ikhokelela kwiiwayini ezibonisa ngokwenyani amanqakwana exesha elithile lokukhula.
Kunqabile ukuba zihlawuliswe okanye zihluzwe, iiwayini ezisuka kwiDomaine La Bouissiere zigcina umlinganiswa wazo wokwenyani kunye nokuthembeka. Le ndlela yokuphelisa izandla, idityaniswe nenkqubo yezinto eziphilayo kunye nolawulo olucokisekileyo lwesidiliya, ifikelela kuvuthondaba ngokuyilwa kweGigondas Tradition 2016 – iwayini engabambeleli nje kuphela umongo we-terroir kodwa ikwaquka ukuzinikela okungagungqiyo kosapho kubuchule nozinzo.
amaNqaku
I-Domaine La Bouissiere Gigondas Tradition 2016 yiwayini enomtsalane ebandakanya iimvakalelo kunye ne-mahogany hue yayo enzulu, ephantse ijike kumnyama. Umbala otyebileyo ubonisa ukuntsonkotha okulindele kuyo yonke i-sip. Ivumba elimnandi yi-symphony yeziqholo, ebonakala kakhulu inesinamon, edibana nevumba elimnandi nelinomtsalane lecheri ebomvu evuthiweyo.
Xa urhabula okokuqala, inkalakahla iphathwa kwi-medley yeencasa ezidanisa ngokuhambelanayo. Amanqaku aphambili ama-cherries amnyama kunye ne-plums anika ubumnandi obumnandi, ngelixa i-undertones efihlakeleyo yeentyatyambo zongeza umaleko wobuchule kumava onke. Ukubandakanywa kweengcebiso zeminerali kwazisa inkalo eyolisayo yomhlaba, inegalelo kubunzulu bewayini.
Yintoni eyahlula le wayini yi-tannins yayo elungeleleneyo, eyongeza isakhiwo ngaphandle kokugqithisa inkalakahla. I-tannins ibonelela nge-velvety texture eyenza ukuba umlomo uphelele, uwenze iwayini emnandi kwaye eyonwabisayo.
Le Gigondas Tradition 2016 ifaneleka ngokukodwa kubathandi abaxabisa iwayini etshata nespiciness kunye nencasa eqaqambileyo, ebukhali yeecheri. Ubume bewayini buyenza ibe liqabane elifanelekileyo kwabo bathanda iiprofayili ezinesibindi kunye nencasa.
Isishwankathelo, i-Domaine La Bouissiere Gigondas Tradition 2016 yiwayini yobunzulu kunye nobunzima, inika uhambo oluvakalayo ngokusebenzisa i-aromas ekhangayo, i-flavour ecebileyo, kunye ne-tannins edibeneyo edibeneyo. Ima njengobungqina bobugcisa kunye nokuzinikela kwabenzi bewayini, oko kuyenza ibe lolona khetho lubalaseleyo kwabo bafuna amava ewayini akhumbulekayo kunye nokuzonwabisa.
© UGqirha Elinor Garely. Inqaku lelungelo lokushicilela, kubandakanya iifoto, alinakuphinda liveliswe ngaphandle kwemvume ebhaliweyo evela kumbhali.
