What the Wine Society says:
"Full-flavoured, dark, fruity country red from the area behind Uzès in the Cévennes.
Domaine de Gournier is a large estate located off the beaten track in a relatively unknown part of southern France. It lies in the foothills of the Cévennes mountains, not far from the medieval town of Uzès and the ancient Pont du Gard. Current owner, Maurice Barnouin, whose father was the first to plant merlot and cabernet here, was born in nearby Nîmes and it was he who built the domain's first cellar and began bottling his own wines rather than selling to the local co-op. He has overcome catastrophe when his vineyards and cellars were destroyed by floods in 2002, fighting back to rebuild his domain but by bit.
Wine and Dine:
There's backbone behind that fruity upholstery so treat this to full-on game: venison, from haunches to sausages baked in red wine, or hare, slowly braised until shred-tender and folded into wide-guage pasta. Non-meat eaters should try it with a tomato and olive-infused pilaf."
What we say:
Had this at a bit of a bash with some friends. Top evening. Mike cooked some seriously good curry and it all went down a treat. Would buy again.
"Full-flavoured, dark, fruity country red from the area behind Uzès in the Cévennes.
Domaine de Gournier is a large estate located off the beaten track in a relatively unknown part of southern France. It lies in the foothills of the Cévennes mountains, not far from the medieval town of Uzès and the ancient Pont du Gard. Current owner, Maurice Barnouin, whose father was the first to plant merlot and cabernet here, was born in nearby Nîmes and it was he who built the domain's first cellar and began bottling his own wines rather than selling to the local co-op. He has overcome catastrophe when his vineyards and cellars were destroyed by floods in 2002, fighting back to rebuild his domain but by bit.
Wine and Dine:
There's backbone behind that fruity upholstery so treat this to full-on game: venison, from haunches to sausages baked in red wine, or hare, slowly braised until shred-tender and folded into wide-guage pasta. Non-meat eaters should try it with a tomato and olive-infused pilaf."
What we say:
Had this at a bit of a bash with some friends. Top evening. Mike cooked some seriously good curry and it all went down a treat. Would buy again.
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