Domaine Rigot
Prestige des Garrigues
Cotes du Rhone
1998
Vintage
Varietal
Southern Rhone Red Blend
Where it is, October 2026
Past Window: the full drinking arc closed in 2008.
This bottle is beyond its drinking horizon.
The ‘98 Prestige des Garrigues.
Domaine Rigot Prestige des Garrigues 1998 is a Southern Rhone Red Blend from Cotes du Rhone, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Domaine Rigot Prestige des Garrigues 1998 has a full body, balanced acidity, and moderate tannins.
The 1998 vintage
Domaine Rigot's 1998 Prestige des Garrigues is a Southern Rhone Red Blend from Cotes du Rhone, France.
About Domaine Rigot
Domaine Rigot's Prestige des Garrigues is a Southern Rhone Red Blend from Cotes du Rhone, France.
From the cellar: pair with
Roasted lamb with rosemary and garlic
The pairing is scaled to the wine's full body.
Braised beef short ribs with truffle polenta
The wine's balanced acidity keeps the pairing lively.
Aged goat cheese with honey and thyme
The pairing leaves room for the wine's moderate tannins.
More from Cotes du Rhone
Frequently Asked
What is Domaine Rigot Prestige des Garrigues 1998?
Domaine Rigot Prestige des Garrigues 1998 is a Southern Rhone Red Blend from Cotes du Rhone, France.
What does Domaine Rigot Prestige des Garrigues 1998 taste like?
Domaine Rigot Prestige des Garrigues 1998 has a full body, balanced acidity, and moderate tannins.
When should Domaine Rigot Prestige des Garrigues 1998 be opened?
The canonical CAI full drinking arc is 1999-2008. Within that arc, the peak window is 2001-2004. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Domaine Rigot Prestige des Garrigues 1998?
Pair this wine with Roasted lamb with rosemary and garlic; Braised beef short ribs with truffle polenta; or Aged goat cheese with honey and thyme.