Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
While Cayron's 2006 is vegetal and stinky, they hit a home run with their 2007 Gigondas (a blend of 70% Grenache, 15% Cinsault, 14% Syrah, and 1% Mourvedre). I have been tasting (and often buying) this Gigondas since 1979, and it tends to be a wine that repays patience. The 2007 offers a smorgasbord of Provencal aromas, including lavender, ground pepper, incense, Provencal herbs, and black cherries. Full-bodied, earthy, even animalistic, it will be somewhat controversial because of its abundant spice and meatiness. Nevertheless, this stunningly concentrated effort is the finest wine Domaine du Cayron has produced in many years. It should drink well for a decade. 89-92
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.