This is a very exciting find for us. Eric Ughetto came to our attention through a recommendation by the highly regarded Louis Barroul of Château St Cosme fame and having met and tasted with him, it is quite evident why he and his wines are so well thought of.
In the 1990s Eric's production was tied in to the local co-operative but come the Millenium he decided to begin vinifying his crop himself. He has 12.5 hectares at his disposal, spread across four different appellations; Gigondas (5 hectares), Vacqueyras (5), Sablet (2) and Séguret (0.5). Across the domaine the vines average 45 years of age and the yields are naturally fairly low.
His plot in Gigondas is interesting as it's quite high up into the hill and slightly north facing. This allows Eric to harvest that little bit later which helps to achieve perfect phenolic ripeness, whilst still preserving a mouth-watering freshness. Indeed this freshness is something of a common theme throughout the range. All the wines have depth and power, particularly so the Gigondas and Vacqueyras, but they also have a complexity and coolness of fruit that is so often lacking in their peers. The Sablet, lighter than its two elder brothers, combines that freshness with delicious crunchy fruit and is consequently hugely versatile. Sommelier and writer Matt Skinner has just selected this wine for his new edition of 'The Juice' 2010 which features his favourite 100 wines of the year.
Eric and Sophie have just completed a new cuverie which will enable them to continue on their upward quality curve. These are great wines and we suggest you give them a try; the Rhôneaphiles amongst you will not be disappointed and the rest of you will be converts!

The 2007 Gigondas received 5 stars from Decanter magazine in March in their 2007 Rhône tasting and along with the single vineyard wine Le Claux from fellow Gigondas producer St Cosme (we have now sold of that wine) it was the only non Châteauneuf to do so. Consequently, demand for this wine has been crazy, but we do still have a few cases left.

TASTING NOTES