Winemaker Notes
A deep garnet color in appearance. A first fresh on the nose, then more ripe, on red fruits such as morello cherry and redcurrant and floral aromas. A stretched, airy palate with fine tannins. Infinite length.
Professional Ratings
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Jeb Dunnuck
The 2017 Gigondas La Colline comes from a single parcel and is basically all Grenache that was 80% destemmed and brought up in demi-muids. It's an incredibly sexy, opulent wine overflowing with notes of kirsch liqueur, wild strawberries, raspberries, incense, and spring flowers. With full-bodied richness, present yet ultra-fine tannins, a voluptuous texture, and just an all-around layered, seamless, hedonistic yet flawlessly balanced style, it's going to benefit from short-term cellaring and keep for 10-15 years. It's a magical wine from this terrific winemaker.
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Wine Spectator
Alluring, with a dark core of black currant, fig and blackberry fruit that has melded nicely with warm tar, anise and singed apple wood notes. Buried iron on the finish gives this cut and drive while the fruit plays out. Best from 2020 through 2030.
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Robert Parker's Wine Advocate
The full-bodied 2017 Gigondas La Colline is evolving beautifully, retaining those exotic licorice and blood orange notes observed last year and fleshing them out with blackberry and purple raspberry fruit. All Grenache, it's perfumed and floral, boasts a lush, creamy-velvety mouthfeel and finishes with tremendous length. Tasted twice, with consistent notes. Rating: 93+
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.