Winemaker Notes
A blend of Grenache, Syrah, Mourvèdre and Cinsault. Overripe red fruit aromas with a touch of mineral and vanilla. A full bodied flavor, with good and silky tannins. An elegant and harmonious wine.
Pair with red meats and cheeses.
Professional Ratings
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Jeb Dunnuck
As to the 2020s from bottle, these are all beautiful wines as well. The 2020 Gigondas Tradition Le Grand Montmirail has a round, supple, quintessential Gigondas style as well as notes of red and black fruits, Provençal garrigue, sandalwood, and leather. Medium-bodied, soft, and ready to go, it's going to evolve nicely for 7-8 years, probably longer, although I see no need to delay gratification. The blend is 70% Grenache and 10% each of Cinsault, Mourvèdre, and Syrah, aged 60% in vats and 40% in used demi-muids. As with all the wines here, it was completely destemmed.
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.