Cuvee Gaby

This Syrah has a nose of rich, dark and red fruits, sweet purple and red flowers and pepper with notes of beautiful dark earth and damp forest floor. On the palate, you get refined tannins and a refreshing acidity. Finish is long and lingering. This is a wine that needs time in the glass to fully express itself. Beautiful with roast rack or leg of lamb and other savory meat dishes.

  • Product-Type
  • FOOD PAIRING: RED MEATS
  • Type
  • Price Point
  • Style
  • Vintage
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • FOOD PAIRING: CHEESES

₱ 3,460.00 ₱ 3,460.00 3460.0 PHP

₱ 3,089.29

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₱ 3,460.00 ₱ 3,460.00 3460.0 PHP

₱ 3,089.29

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Product-Type: Wine
FOOD PAIRING: RED MEATS: Grilled
Type: red
Price Point: 2,001 and above
Style: Spicy & Powerful
Vintage: 2013 2016 2017
Country: France
Region: Northern Rhone
Estate: Domaine du Colombier
Appellation: AOC Crozes-Hermitage
Fermentation: Natural
Blend/Grape Variety: syrah
Volume: 750 ml
Alcohol: 13.00%
Wine-Making Process: Organic
FOOD PAIRING: CHEESES: Hard Aged Cheeses (cow, sheep)

Winery

Northern Rhone, France: Domaine du Colombier

Domaine du Colombier is widely recognised as one of the best sources of high quality Hermitage and Crozes Hermitage wine.

The Viale family planted their first vines at the foot of the Hermitage hill in 1929; now the representative of the third generation, the tall and charming Florent, owns over 13 hectares of vines liberally scattered on some of the best sites over the communes of Mercurol and Tain, including 1.5 hectares of vineyards in the renowned Beaumes vineyard on the famous Hermitage hill. Before 1992 the entire production was sold to local negociants (Guigal in particular) and so only recently have the Viales been estate bottling and marketing their own wines.

The average age vines in the holding in Beaumes is over 50 years and this is reflected in the wine which is renowned for their purity and harmony. The Syrah is fermented in a cement, stainless steel and wood, and then matured over eight months in cement and 600 ltr demi-muids.

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