Winemaker Notes
Professional Ratings
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Jeb Dunnuck
The 2020 Gigondas La Colline ratchets up the intensity and is just about as good as it gets. Mulled cherries, Provençal garrigue, licorice, scorched earth, and spice flow to a full-bodied, beautifully textured, expansive Gigondas with awesome tannins and perfect balance. This powerful, concentrated, magical Gigondas can be enjoyed any time over the coming 15-20 years. As always, this cuvée is all Grenache from limestone soils at an elevation of 350 meters that was 70% destemmed and vinified in concrete tanks. Malolactic fermentation occurred in barrel, and the élevage is in 2- to 4-year-old demi-muids.
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Wine Spectator
Despite its density, this is friendly and approachable now, with sappy plum, crushed cherry and balsamic-steeped plum flavors that are round and rich on the palate, underscored by sweet spice, incense and tea. Reveals warm earth and crushed rock notes that provide a savory counterpoint, with salty mineral elements coursing through the lengthy finish. Delicious.
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.