Pale yellow in color. The nose offers delicate aromas of apricot, citrus, and peach. On the palate, freshness, lively acidity, and flavors of citrus and peach. A lovely, lingering finish.
40% Roussanne, 20% Grenache Gris, 20% Grenache Blanc, 20% Maccabeu
Grenache Blanc and Grenache Gris (40%), Roussanne (40%), Macabeu (20%).
The Domaine Gardies was founded in 1921 by Henri Gardies and Nielle Castany. In 1990 his grandson Jean Gardies took over the estate and began making wine and farming the vineyards. Jean has farmed vineyards biodynamically since 2004, which spreads over 35 hectares in Vingrau-Tautavel. The land is a mix of limestone and clay, with iron rich deposits. Les Glacières comes from Limestone soil in Vingrau, and is a blend of Grenache blanc, Grenache gris, Tourbat, and Macabeu. The grapes are hand harvested and direct pressed in to Stainless steel tanks for fermentation with native yeasts. The wine is aged for 8 months in 6001 demi-muid barrels.
Vineyard: Vingrau, Cotes du Roussillon. Argilo-calcareous soils. White varietals planted at higher altitude and north-facing orientation relative to the domaine's red wine parcels, providing cooler ripening conditions in an otherwise hot Mediterranean climate.
Practicing biodynamic. Organic certified since 2004. Hand-harvested. Direct press. Fermentation in stainless steel. Aged 8 months on fine lees in demi-muids.
Les Glacieres takes its name from the high-altitude, north-facing orientation of the white wine parcels at Vingrau, which run cooler than the surrounding Roussillon landscape and allow for the slow, tension-driven ripening that defines the wine's profile. Jean Gardies, and now his son Victor, built the domaine into one of Roussillon's most respected addresses through a combination of biodynamic farming and a commitment to freshness that runs against the region's reputation for weight and extraction.
Domaine Gardiés is based in Vingrau in the Côtes Catalanes, at the foot of the Corbières mountains. Jean Gardiés farms 30 hectares across two distinct terroirs, schist in Espira de l'Agly and clay-limestone in Vingrau, with an emphasis on vineyard work and minimal intervention.
