Winemaker Notes
A deep garnet color. A full-blown nose of black fruit, wild strawberry, cocoa, and violet. A dense, structured and distinguished mouth, stretched by its salinity on the finish.
Pair with beef ribs and olive oil mashed potatoes.
Professional Ratings
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Wine Enthusiast
Traditional Rhône varieties like Grenache, Syrah, Mourvèdre and Cinsault are augmented by a small proportion of Petite Syrah in this wine. Seductive on the nose, it offers perfumes of rose petal and crème de cassis accented by clove and thyme. Glossy blackberry flavor broods on the palate and finishes on ripe, velvety tannins. Lovely already, the wine should improve through 2030.
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Jeb Dunnuck
Leading off the reds from this terrific estate, the 2017 Gigondas checks in as an unusual blend of 40% Grenache, 35% Syrah, 20% Mourvèdre, and the rest Cinsault that was brought up in a mix of vessels (the Grenache is in demi-muids, the Syrah in barrel) for 18 months. Its deep purple-tinged color is followed by a great bouquet of kirsch and black raspberry fruits intermixed with lots of spicy, peppery, and garrigue. It’s soft, sexy, and rounded on the palate, with medium to full-bodied richness. Drink it over the coming decade or more.
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Robert Parker's Wine Advocate
Poor fruit set in the Grenache, followed by a hot, dry summer means that the blend of the 2017 Gigondas is an atypical 40% Grenache, 35% Syrah, 20% Mourvèdre and 5% Cinsault. It's full-bodied, with anise accents to the black cherry fruit, a supple mouthfeel and some mocha and meaty notes on the long finish. Tasted twice, with consistent notes.
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.