Adissat Cuvee Gabrielle comes almost exclusively from two terroirs in the southern sector of Chateauneuf-du-Pape that harbor the 80% GRENACHE vines, some up to 80 years of age. The first is a terroir of grainy, dry soils lined with large galets roules stones characteristic of the appellation, that conserve the sun’s heat and release it at night. These gravelly soils contain 30 to 40% clay, quite a bit less than the “La Crau” sector further north, where the sister wine Isabelle hails from. The rest of the soil is composed of pebbles, allowing for much better drainage and forcing the vine roots to seek nutrients deeper in the ground. This leads to more concentration in the wine, showing itself as rich, very ripe fruit such as crushed strawberries and strawberry jam aromas.
The second terroir is “Les Gallimardes”, a lieu-dit made up of tongues of clay, also in the southern part of the appellation. Large parcels of vines here derive a stronger identity and structure, with good density and concentration making their mark on the final wine. Elegance on the nose is remarkable, and garrigue herb aromas mingle with a deep raspberry in a powerful and smooth mouthfeel.
The rest of the blend is made up of Syrah, Mourvedre and Cinsault. The vines all grow together with the Grenache, next to each other on these same terroirs. The Syrah brilliantly complements the Grenache, bringing freshness and grilled notes from its aging in new oak barrels. The old Mourvedre is blended with the Grenache in the cellar, macerating for 3 to 4 weeks. It reveals itself in the final wine with black fruit aromas and a swirl of spice. Along with the Syrah and Cinsault, it provides a fresh balance and lingering minerality. Adissat Cuvee Gabrielle, compared to its sister wine Isabelle, shows a maturity of fruit and a round, full-balanced wine characteristic of the terroirs of southern Chateauneuf-du-Pape. Gentle tannins and a clear sense of direction are the mark of this precise, reflective wine. A fantastic discovery…
For Cuvee Gabrielle, the ADISSAT team (specialist wine importer Serge Dore with Baptiste Olivier and Gerald Constant, two of the Rhone Valley’s top oenologists) used only the best grapes from the best areas of the appellation. They mandated a strict double-sorting (removing up to 30% of harvest), and blended the wines directly, aging the Syrah in barrels and the rest in concrete tanks.
|Adissat means “hello” in the old Provençal language. It is a term of endearment, and symbolizes the friendship born around a hearty Provençal meal in Châteauneuf du Pape, in the heart of the southern Côtes du Rhône. Adissat represents the fruit of the encounter, passion and dedication of Serge Doré himself, Gérald Lafont and Baptiste Olivier (respected consultant winemakers in the Rhône Valley).
The Adissat label is easily recognizable with its drawn portrayal of the Rhône River, complete with the galets roulés pebbles made famous by Châteanuf du Pape and the trellised vines.
The terroir is a Quaternary plain of galets roulés. The vines are trellised, soils are tilled, and a culture raisonnée is practiced, integrated agriculture whereby restricted use of pesticides operates in hand with respect for the environment. The grape varieties are vinified separately, and undergo a long maceration (3 to 4 weeks) with rack and return, pigeage, and pumping over, before being aged in concrete vats.