The third course of the Tasters' Guild dinner was lollipop lamb chops with pistachio-mint pesto, sweet pea cous cous and Meyer lemon-mint gastrique.
I drink Gigondas often but had never tried Lavau. It is a relatively new estate, I believe, and the style is traditional enough to meet my standards but has clearly incorporated some modern trends--probably some new oak. At least at this stage, it works. Cherries, flowers, leather, not as gamey as I would expect from Gigondas but that makes the wine more appealing to a broader audience. Bold flavors and ripe finish. My favorite wine of the night.