Learn everything about Chateau Gigault Cuvee Viva Cotes de Blaye Bordeaux with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Gigault History, Overview
Chateau Gigault was created in 1998. The owner, Christophe Reboul Salze, named Cuvee Viva from Chateau Gigault, after his late daughter who passed away that same year in 1998. Located in the Premieres Cote de Blaye appellation, Chateau Gigault Cuvee Viva was the second purchase of a Bordeaux chateau for Reboul Salze.
His first Bordeaux estate was Chateau Les Grands Marechaux, also located in the Cotes de Blaye appellation. That property was bought just one year earlier, in 1997. Aside from being a Bordeaux wine maker, Christophe Reboul is also well known as a Bordeaux wine negociant with his company, The Wine Merchant. In 2011, they added to holdings with the purchase of Chateau Belle Coline.
Chateau Gigault Vineyards, Terroir, Grapes, Winemaking
The Chateau Gigault vineyard is planted to 90% Merlot and 10% Cabernet Franc. In total, the vineyard is 17.7 hectares in the Cotes de Bordeaux appellation. The vineyard is planted in one large, single block of vines. The terroir is clay and limestone with silica deposits in the soil.
The vineyard is planted to 5,500 vines per hectare with vines that are on average, 30 years of age. The vineyard management techniques include soils that are mechanically tilled, crop covering for every third row, deleafing and extensive crop thinning for low yields. To make sure they could produce the best wines possible with Chateau Gigault Cuvee Viva, one of the first things the new owners did was hire Stephane Derenoncourt as their consultant.
To produce the wine of Chateau Gigault Cuvee Viva, the grapes are whole berry fermented. Vinification takes place in a combination of small, cement vats and stainless steel tanks that vary in size. To allow for precise vinification on a parcel by parcel basis, the vats range in size from as small as 35 hectoliters to as large as 114 hectoliters. Malolactic fermentation takes place in a combination of French oak barrels and tanks.
The wine of Gigault Cuvee Viva is aged in 40% new, French oak barrels for an average of 14 months. Even though the vineyard includes 10% Cabernet Franc, Gigault Cuvee Viva is often close to 100% Merlot in the blend. On average, the production of Chateau Gigault Cuvee Viva is close to 3,800 cases per year. There is a second wine, Chateau Gigault.
When to Drink Chateau Gigault Anticipated Maturity, Decanting Time
Chateau Gigault is better with at least 1-3 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Gigault offers its best drinking and should reach peak maturity between 2-7 years of age after the vintage.
Serving Chateau Gigault with Wine, Food, Pairing Tips
Chateau Gigault is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Gigault is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Gigault is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Chateau Gigault Cuvee Viva is another candidate for one of the top Bordeaux value wines from the various Satellite Appellations.
Château Gigault Wine Tasting Notes
10 Vintages 16147 Views Sort by Vintage-Rating
|2016||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
Deep in color, with loads of deep, earthy fruit. Medium/full bodied, with ripeness, depth of flavor and complexity.
Apr 29, 2017points - Tasted 625 Views
|2015||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
Kicks off with juicy, ripe, sweet, fresh black cherries dipped in chocolate with black licorice and floral notes. Forward, round and lush, this is already tasty to drink. 89-91 Pts
Apr 30, 2016points - Tasted 1355 Views
|2014||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
Red fruits and spice, with a stony, red berry and espresso finish. 86-88 Pts
May 1, 2015points - Tasted 1470 Views
|2013||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
Simple, medium bodied, red berry dominated wine with a fresh finish. 84-86 Pts
May 1, 2014points - Tasted 1652 Views
|2012||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
Simple, medium-bodied with a forward, spicy red berry finish. 86-88 Pts
Apr 26, 2013points - Tasted 1582 Views
|2012||Château Gigault (Blaye Côtes de Bordeaux)|
Fully mature, medium bodied, easy drinking crowd pleaser with a black cherry profile for current consumption.
Jan 5, 2018points - Tasted 548 Views
|2011||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
From 100% Merlot, the wine was whole berry fermented and aged in 33% new oak is medium bodied with a red cherry personality. 87-89 Pts
Apr 20, 2012points - Tasted 2074 Views
|2010||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
Open for business with its espresso bean, black cherry and cocoa scented nose, the wine is soft, polished and round, with a lush textured, black raspberry finish. Produced from 100% Merlot, this is a solid Bordeaux value wine.
Mar 12, 2014points - Tasted 1731 Views
|2009||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
2009 Gigault Cuvee Viva, from 90% merlot and 10% cabernet franc, is a supple styled, ripe wine that will give good value for the buck and drink well on release. 86-88 Pts
Aug 26, 2010points - Tasted 3132 Views
|2005||Château Gigault Cuvée Viva (Blaye Côtes de Bordeaux)|
Fully mature, or perhaps just a few feet past, the wine is slowly dropping its fruit. But there is some wind left in its sails, as you can still catch the remainder of its soft textured, earthy, tobacco, cherry, thyme and cocoa sensations. Drink up.
Aug 26, 2017points - Tasted 1978 Views