Wine Mourvedre-Syrah de Gai-Kodzor, 2008
Reviews of purchase Mourvedre-Syrah de Gai-Kodzor, 2008
Wine beautiful purple color with pleasant purple tints.
Refined taste of wine and light. Traced the nuances of dark berries, a little bitterness and astringent tone. The finish is rich, long.
The aroma of wine is bright, fruity, with a dominant cherry and tart echoes, faceted shades of herbs.
Wine is served with meat on the grill, meats, game and hard cheeses.
"Gaikodzor" in Russian means "Armenian gorge." This village is located 9 km south-east of the resort town of Anapa (Krasnodar region), near the mountains. Since 1908 this place was a settlement called Galkin slot (named after the tenant). After 1915 here began to move Armenian refugees from Trebizond, which further led to the renaming and villages covering. Today Gaikodzor famous for its beautiful vineyards ...
At the beginning of the millennium the owners of land Gaikodzor originated, at first glance, adventurous idea - to create quality, grand, great wines in Russia. With the support of experienced French winemakers like Alain Dugas (Alain Dugas) and Rabo Noel (Noel Rabot), director and oenologist Chateau La Nerthe, located in Chateauneuf-du-Pape in France, began to slowly, but surely the embodiment of his ideas. It is interesting that in this region winemaking craft flourished even when Anapa was called Gorgippia (more than 2000 years ago) and was village founded by the ancient Greeks. Advantages terroir is soil, as well as climatic conditions, temperature, amount of precipitation. Each of these parameters has been thoroughly studied by professionals in order to use this information for proper ripening of the grapes. Soil - rocky. Vineyards (8 sites) are fairly high in the mountains. At this point Gaikodzor started another ambitious project - the construction of the Chateau (Chateau Gai-Kodzor).
Not so long ago, it was decided to pour wine from Gaikodzor JSC "Aurora" - a farming corporation in the Krasnodar region, which is also closely linked to the French winemaking traditions in the face of such professionals as Frank Duseigneur (chief engineer and oenologist), Gael Bryulon (responsible for the quality of wine), Gilles Rey (consultant).
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