Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Utterly perfect, the 2007 Gigondas Homides Fides is the finest Gigondas I have ever tasted (it is first ever to merit a perfect score). The sad news is that there are only 250 cases for the world. A true elixir, a smorgasbord of aromas soars from the glass, including scents of blue, red, and black fruits, spring flowers, incense, and damp earth (somewhat reminiscent of a fresh black truffle). The wine possesses superb intensity, a seamless integration of acidity, tannin, and alcohol, phenomenal concentration and purity, and impressive precision as well as length (the finish lasts close to one minute). It is not as accessible as the Valbelle or Le Claux, so 2-3 years of cellaring will be beneficial. I suspect this wine will evolve for 15 or more years. Bravo to Louis Barruol.
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Wine Spectator
Sappy, with intense kirsch, raspberry ganache and graphite notes that course through, while mineral, roasted fig and spice notes flash alongside. The tangy, invigorating finish just goes on and on. Drink now through 2020.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
The Southern Rhône region of Gigondas extends northwest from the notably jagged wall of mountains called the Dentelles di Montmirail, whose highest point climbs to about 2,600 feet. The region and its wines have much in common with the neighboring Chateauneuf-du-Pape except that the vineyards of Gigondas exist at higher elevation and its soils, comprised mainly of crumbled limestone from the Dentelles, often produce a more dense and robust Grenache-based red wine.
The region has a history of fine winemaking, extending back to Roman times. But by the 20th century, Gigondas was merely lumped into the less distinct zone of Côtes du Rhône Villages. However, it was first among these satellite villages to earn its own appellation, which occurred in 1971.
Gigondas reds must be between 50 to 100% Grenache with Syrah and Mourvèdre comprising the bulk of the remainder of the blend. They tend express rustic flavors and aromas of wild blackberry, raspberry, fig, plum, as well as juniper, dried herbs, anise, smoke and river rock. The best are bold but balanced, and finish with impressively sexy and velvety tannins.
The Gigondas appellation also produces rosé but no white wines.