Winemaker Notes
It will go well with lamb... for now.
Professional Ratings
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Robert Parker's Wine Advocate
A candidate for perfection is the 2010 Gigondas Hominis Fides. This is 100% Grenache from sandy and limestone soils that, like the other single-vineyard cuvees, is aged in small barrels (30% new, 40% one-year and 30% two to three years old). Inky purple, with an exquisite nose of spring flowers intermixed with smoky barbecue notes, creme de cassis, blackberry liqueur, and kirsch, the incredible floral fireworks continue in the mouth of this full-bodied, deep wine that overloads the olfactory senses as well as the tastebuds. This deep, striking, exhilarating wine is one of the greatest Gigondas I have ever tasted. Give it 4-5 years of cellaring and drink it over the following two decades.
Range: 96-100 -
Wine Spectator
Dense and packed, with bittersweet chocolate and espresso notes leading the way for a huge core of blueberry, blackberry and black currant fruit, all melded together and pumping through the graphite-filled finish. The fruit is almost ostentatious now, but the grip is there, buried on the finish, and this will easily cruise for some time in the cellar. Best from 2015 through 2032.
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.