Winemaker Notes
Professional Ratings
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Jeb Dunnuck
Tasted out of bottle, the 2019 Gigondas is another gem and reminds me a little of the 2010, only with a touch more accessibility at this stage. Classic crème de cassis, sappy garrigue, pepper, and basil notes give way to a medium to full-bodied, pure, concentrated Gigondas revealing ripe tannins, terrific balance, and a great finish. As with the 2020, the blend is 78% Grenache, 14% Syrah, 6% Cinsault, and 2% Mourvèdre that was destemmed and brought up in old foudre.
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James Suckling
Intense balsamic and savory aromas, as well as the black fruit we associate with this appellation. Powerful and well structured with a degree of coolness that was rare in this ripe vintage. Long and complex, savory finish that’s spicy and self-confidently tannic.
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.