Visuel éditorial Minuty

Château Minuty Gabriel

The wine, clear and brilliant, boasts a deep ruby ​​hue. The nose reveals aromas of black fruit, blackcurrant, and blackberry, supported by subtle woody, spicy, and peppery notes. On the palate, the lively and balanced attack is supported by fine, silky tannins, carried by a lovely freshness. The long and persistent finish combines aromatic intensity with a delicate sweetness.

ASSEMBLY

Syrah in the vast majority.

CHARACTER

Balanced, delicate and long in the mouth.

TERROIR

Grapes from the terroir of Gassin, on the Peninsula of
Saint-Tropez, on crystalline schist.
Average age of the vines: 41 years.

CONSUMPTION

Serving temperature between 16 and 18° depending on the
Seasons with decanting recommended. Aging potential 10 years or more. Stemware, wide and open bowls.

NUTRITIONAL VALUES

Energy 86 kcal/100ml - 361 kj/100ml
Sugar < 1g/L

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the story

The Gabriel cuvée is the result of the challenge taken on by Jean-Etienne and François Matton: to create a great red wine sourced exclusively from the Saint-Tropez peninsula. Gabriel embodies a noble Syrah, at once dense, delicate, and surprisingly light, faithful to the Minuty style. Its name pays homage to Gabriel Farnet, the visionary founder of the estate in 1936. The bottle, shouldered and tinted red, gives all its nobility to Gabriel, the first high-caliber red from Gassin.

the method

The grapes come exclusively from Gassin vines, over 20 years old, grown on crystalline schist soils and certified High Environmental Value (HVE). The harvest, carried out by hand, is accompanied by rigorous plot selection, with deliberately low yields to guarantee the concentration and finesse of the juices. Malolactic fermentation takes place in barrels and the aging, lasting 17 months in new French oak barrels, gives the wine complexity and elegance.

Visuel éditorial Minuty
Visuel éditorial Minuty

Food and wine pairings

This wine pairs perfectly with refined gourmet dishes such as game birds, chicken in a cream sauce, or the tender flesh of a roasted squab accompanied by candied vegetables. By the sea, it pairs ideally with roasted wild shrimp, scallops on a bed of leeks, and a few grains of caviar. It also pairs wonderfully with more convivial dishes, such as duck parmentier accompanied by black truffle puree, or a Provençal vegetable pie, not to mention strong-flavored cheeses. Finally, for a touch of exoticism, Asian cuisine, particularly shellfish tempura accompanied by sweet and savory or sesame sauces, will also reveal the wine's full potential.

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