Domaine Brusset Gigondas les Hauts de Montmirail 2018
The 2018 Domaine Brusset Gigondas les Hauts de Montmirail is a very deep, dark crimson robe in appearance. The wine opens with a rich, fruity, spicy and complex aroma. Very round and powerfull, long-lasting flavor. Consistant tannins, pleasantly woody with a deeper flavor of blackberry and chocolate.
Pair this wine alongside grilled meats, or meat prepared in sauces, game and cheeses
Critical AcclaimAll Vintages
A blend of 50% Grenache and 25% each Mourvèdre and Syrah, with a portion of the Mourvèdre and Syrah aged in barrel, the 2018 Gigondas les Hauts de Montmirail features hints of dark fruit, leather, cedar and baking spices on the nose. It's full-bodied, rich, creamy and concentrated, finishing lush and long, with hints of cocoa and garrigue on the finish.
The 2018 Gigondas Les Hauts De Montmirail is similar hued yet has a slightly richer style in its kirsch and darker berry fruits, toasted spice, peppery garrigue, and violet aromas and flavors. A more Grenache dominated blend of 50% Grenache, 30% Syrah, and the rest Mourvèdre brought up in 50% new French oak, this medium to full-bodied effort has terrific depth of fruit, ripe tannins, and a great finish. It’s one of the standouts in 2018 and is going to drink great for 10-12 years.
Deep, rich and aromatic with black raspberry and damson, then a palate of creamy dark fruit and velveteen tannins.
Vinification is utterly modern. Yields are kept very low (between 25 and 30 hectoliters per hectare for Cairanne and Gigondas) by close pruning and a vendange verte in abundant vintages. The grapes are all hand-picked, completely destemmed, and vinified parcel by parcel, varietals separated. During harvest Laurent may have almost 100 different microvinifications in the cellar, representing different grape varietals of some 60 distinct parcels. All are fermented in enameled steel vats with temperatures controlled at 28C with a day or two at 34C for maximum extraction. Following the initial fermentation and malolactic in tank, the separate varietals and parcels are blended for each wine, with inferior tanks being sold off to negociants.
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.
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.