Domaine des Carbonnières Gigondas Domaines Michel Bernard 1985
The 1985 Domaine des Carbonnières Gigondas is a red wine produced by Domaines Michel Bernard under the Appellation Gigondas Contrôlée. The wine originates from one of the most important cru appellations in the Southern Rhône. Gigondas has long been recognized for its quality, famously serving as the house wine at the prestigious three-star restaurant L'Oustau de Baumanière in Les Baux, south of Avignon.
The Rhône Valley has a rich viticultural history that dates back to Roman times. The region is geographically divided, with the warmer southern section providing ideal conditions for traditional blends. Gigondas itself is situated at the foot of the Dentelles de Montmirail mountain range. While the wines from this area are often compared to those of neighboring Châteauneuf-du-Pape, located just across the river to the southwest, Gigondas maintains its own distinct and mountainous profile.
The foundation of this wine is Grenache, a variety widely cultivated across the Rhône, Southern France, and California. The blend is further supported by Mourvèdre, a classic Mediterranean grape found in the Rhône, Provence, and California, as well as Syrah, which is grown in regions ranging from the Rhône to Australia, California, and Washington. Together, these three grape varieties form the cornerstone of classic Southern Rhône production.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
Toen deze wijn werd gemaakt, zag de wereld er heel anders uit. Hier zijn enkele verhalen die zich ontvouwden toen deze fles rustig in de kelder rijpte.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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