Winemaker Notes
Blend: 50% Syrah, 50% Grenache
Professional Ratings
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Wine Spectator
This has a lot of stuffing and beautiful texture, with dried rose, plum coulis and bitter cherry ganache spilling across a palate upheld by mineral underpinnings. The finish is adorned with appealing spice, tapenade and tea notes, with echoes of singed apple wood. Grenache, Syrah and Mourvedre. Best from 2025 through 2035. 200 cases made, 25 cases imported.
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Jeb Dunnuck
A bigger, richer wine, the 2020 Gigondas Les Secrets De Montmirail is an even split of Syrah and Grenache that's brought up in 50% new barrels. It’s all from a higher elevation site of terraced clay and limestone soils. Beautiful darker fruits, peppery garrigue, iron, and meaty notes define the aromatics, which are heavily tilted toward the Syrah end of the spectrum today. Medium to full-bodied, it has building tannins and a great finish. It needs 2-4 years in the cellar but will be long-lived. Rating: 92+
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.