Paul Jaboulet Aine Gigondas Pierre Aiguille 2014 - 12 mois en cave sous la mer
This 2014 Gigondas Pierre Aiguille from Paul Jaboulet Aîné is a red wine from the southern Rhône Valley made from the Syrah, Grenache and Mourvèdre grape varieties.
This bottle was stored underwater at a depth of 45 metres off the Ile d'Yeu in the Vendée region for 12 months between November 2016 and November 2017. Underwater storage offers ideal conditions: constant pressure, a temperature maintained all year round at 13°C, no oxygen or light, no external noise or vibration and high hydrometry. In these conditions, the wines appear younger, with an amplified evolution and rounder aromas. If you'd like to know more about our wine storage experience under the sea, check out the article in the Mag de La Bouteille Dorée.
To get an idea for yourself about this Gingondas aged under the sea or if you are looking for an original gift idea for the end of year celebrations, La Bouteille Dorée offers you boxes of 2 bottles of the same wine, one stored under the sea in the conditions described above and the other stored in our "terrestrial" cellars with controlled humidity and temperature.
You can also find the whole range of our "A bottle in the sea" boxes to taste and compare wines aged under the sea and wines kept in classic cellars.
Data sheet
- Vintage
- 2014
- Bottle size
- Bottle 0.75L
- Packaging
- 1 bottle
- Country
- France
- Region
- Rhone
- Area
- Gigondas
- Colour
- Red
- Type
- Red
- Others
- Bottle stored for 12 months under the sea at a depth of 45 meters, in the Vendée off the Ile d'Yeu, from November 2016 to November 2017.
- Age of vines
- 40 years.
- Yield
- 35 hl/ha.
- Prevalent grapes
- Syrah, Grenache and Mourvèdre
- Grape varieties
- Shiraz. Grenache. Mourvèdre.
- Winemaking
- Traditional vinification with long vatting.
- Ageing
- 6 months in oak barrels.
- Serving temperature
- 15°C-17°C.
- Drink from
- Today
- Drink until
- 2025
- Amateur
- Passionate
- Food pairings
- Hazelnut lamb with rosemary.
- Food pairing (Meat)
- Hazelnut lamb with rosemary.
