Winemaker Notes
Le Poste’s cool microclimate and limestone soil make it one of Saint Cosme’s most structured, aromatic, and mineral intense wines of the estate. This wine always walks a knife's edge of power and finesse thanks to its deep fruit and precise structure. The wine features aromas and flavors of iodine, violet, pepper, and ash.
Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.
Professional Ratings
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Wine Spectator
Offers a perfumed feel to the lavender, violet and savory notes that lead off, followed quickly by ripe, focused fresh cherry, cassis and raspberry puree flavors, all harnessed by very fine chalky minerality, which extends through the lengthy finish. Best from 2020 through 2040.
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Jeb Dunnuck
The most elegant and finesse-driven of the three single vineyard releases is the 2016 Gigondas Le Poste, which comes from a terraced vineyard just up the hillside from the estate. As with the other single vineyard releases, this beauty is all Grenache that was not destemmed and was brought up mostly in older barrels. Deep purple-colored with an intense perfume of blackberries, pepper, violets, graphite, and crushed rocks, this beauty just glides over the palate carrying full-bodied richness, supple tannins, and awesome purity of fruit. It’s another incredible wine from this reference point estate.
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Robert Parker's Wine Advocate
The 2016 Gigondas le Poste has admirably fulfilled the potential I saw last year from barrel. It's full-bodied, creamy and lush, while being hugely concentrated and rich. Cherries, baking spices, hints of dark chocolate—this wine has it all, wrapped up in a nearly endless, velvety finish. This 100% old-vine Grenache is one of the finest Gigondas I've ever tasted.
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James Suckling
Ripe, dark, raspberries and strawberries with toasted spices. This has a more modern edge and a heap of perfume with wild herbs. Fine and elegant tannins are steeped in a wealth of rich fruit and wild herbs that infuse the fresh, lively finish. From organically grown grapes.
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.