What’s A Garrigue
TASTING NOTES: “…flies out with fragrant scents of raspberry coulis, kirsch, and redcurrant jelly plus touches of garrigue and rosehip tea. The medium-bodied palate is bright and vivacious, with a lively line and soft tannins, finishing with a compelling herbal lift." - Lisa Perrotti-Brown, The Wine Independent
“Rich and spicy pinot with notes of ripe raspberries, kirsch, hibiscus and licorice. Medium- bodied with fresh acidity coming through and a chalky, minty aftertaste.” - James Suckling
(AbV 13%)
VARIETALS: 100% Pinot Noir
BARRELS: 18 months in French oak, 30% new.
PAIRS WITH: N/A
THAT REMINDS ME OF: Garrigue. The thing Lisa Perrotti-Brown mentioned in her blurb.
Garrigue does not refer to a specific plant or food item, the sort of thing you’d expect in tasting notes. (I wouldn’t say tar is a food item either, but you see that one around too.) So a garrigue is actually a type of environment or ecological region. It is a Mediterranean one, characterized by a preponderance of shrubs growing in chalk- or limestone-heavy soil.
Now how does that translate to a tasting note? Well, some of the shrubs that are most commonly found in the garrigues of France are rosemary, sage, lavender, and thyme. So, in a sense, you’re mostly just saying it’s got that herby quality, but those ones specifically, I guess. Wild herbs. It’s an aromatic quality, in particular, not usually taste. So there you go.
