Winemaker Notes
Professional Ratings
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Wine Spectator
s modern-style red nearly gushes with velvety plum, anise, blackberry cobbler and cassis flavors, but stays focused and defined, showing toasty spice, violet and mocha notes to frame the lengthy finish. A peacock display of fruit, with the length and precision to back it up.
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Robert Parker's Wine Advocate
To my tastes, the 2009 Gigondas le Lieu Dit is nearing the end of its plateau of maturity. This was the first year proprietor Julian Brechet made this Grenache cuvée, and he took pains to explain, "We made all the mistakes possible in a vintage." In retrospect, he says, he picked too late, saignéed and extracted too much and used too much younger oak in the élevage. It's still a darn good effort. Cedar and leather notes mark the nose; the flavors lean toward cooked/dried fruit; and while the full-bodied palate is rich and velvety, it's just starting to dry out a little bit on the long, crisp finish. Drink up.
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.