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Muscat de Beaumes de Venise, La Cave De Gigondas

Muscat de Beaumes de Venise, La Cave De Gigondas




Beautifully fresh on the palate and not too sweet with notes of honey, white peach and grapefruit.
Southern Rhône
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La Cave de Gigondas has always produced wines that demonstrate the merits of a small-scale Co-Operative. The wines are well made and have loads of local character and are very reasonably priced. Producing an annual average of 400,000 bottles of Gigondas, they make 5,000 hectolitres of Gigondas, and 4,000 hectolitres of all other wines from Vacqueyras, Beaumes-de-Venise, Séguret, Sablet, Cotes du Rhône and a variety of Vin de Pays. Some of their best wines are the delightfully floral Muscat de Beaumes-de-Venise Terre Blonde N/V and the excellent Vacqueyras Beaumirail, a wine with bundles of character and style.

Beaumes-de-Venise is a sweet fortified wine of the type vin doux naturel - which is made from the addition of alcohol to the wine. This must be performed with pure alcohol of at least 96%. The finished wines must contain at least 100g/L of sugar and feature at least a 15% alcohol content.

Very expressive and floral nose showing lychee, grapefruit, orange peel, dried apricot, peppermint and honey. Beautifully fresh on the palate and not too sweet with notes of honey, white peach and grapefruit. Lovely floral semi sweet wine.

"Sheltered from the rampant north wind, Beaumes de Venise has a particularly hot microclimate - and Muscat loves the heat. It's also particularly at home in the deep sandy soils near the village. (Surrounding hills are made from this compacted sand, it's so soft you can find little grottos carved out of them - the name Beaumes comes from balma, the Provençale word for cave). It's the perfect terroir for making sweet Muscat" - Tim Atkin MW

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If you've been been to the little village of Beaumes-de-Venise in the Rhone Valley as I have, you'll know how the French serve Muscat de Beaumes-de-Venise - on ice of course, in a tall slim jim glass that's normally used for water. But take if from me, there's no better way to drink it - it's superbly refreshing and the French would never dream of using this light and delightful wine as a substitute for a dessert wine, as some do over here - it's an aperitif without doubt. Just dry it on ice and you'll see what I mean! Theo Sloot, The Oxford Wine Company.

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