Winemaker Notes
Very dark garnet with purple rim. The warm, generous aroma displays mature black cherry with a suggestion of jam and spice. On the palate, this Gigondas offers underlying ripe black cherry matched by notable acidity and ripe tannin which come up at the conclusion. This Gigondas combines ripe fruit qualities with the tension from limestone soils.
Professional Ratings
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Wine Enthusiast
A single whiff of this wine unleashes loads of sun-kissed black-plum and lilac perfume. A blend of Grenache, Syrah, Mourvèdre and Cinsault, it's colossally ripe and concentrated but maintains a zinginess accentuated by crisp cassis and cranberry acidity. Forward, primary black-fruit flavors and fine, chalky tannins make it immediately enjoyable but it should drink well through 2030.
Editors' Choice -
Wine Spectator
Features an alluring core of dark cherry and plum fruit, accented by anise, garrigue and black tea notes. Dense, yet silky and refined overall, with a lingering mineral echo. Best from 2021 through 2027.
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Jeb Dunnuck
Lots of Christmas spice, black raspberry, and crushed flowers emerge from the 2017 Gigondas, which is incredibly elegant, medium-bodied, and has ultra-fine tannins that build on the finish. This is a pretty, seamless wine to drink over the coming 10-15 years.
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.