Winemaker Notes
A very deep crimson color. A very complex nose of small blackberries with very noticeable spice notes. Very powerful in mouth with an excellent lingering, tannins are there but they are rounded, harmoniously woody, good aromatic persistence of sloe and licorice.
Serve this wine alongside meat cooked in sauce, game, or cheeses.
Professional Ratings
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James Suckling
A dark, earthy and balsamic Southern Rhone red with full, creamy tannins and a hint of bitter-chocolate richness that warps itself neatly around the full body. Long, cocoa-powder and herb-liqueur finish. Not a jot too big or bold!
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Decanter
There's some enjoyable weight and depth here, the Mourvèdre really helps, bringing concentration, fruit, weight and length. More satisfying than most 2020 Rasteau, this is very good.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
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.