Winemaker Notes
Rich and hearty mouthfeel with notes of red fruits and aromatic herbs (basil and laurel). A mineral-rich and elegant wine associated with notes of truffles and flowers showing a gorgeously long finish.
Blend: 78% Grenache, 14% Syrah, 8% Cinsault & Mourvèdre
Professional Ratings
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Vinous
Dark magenta. Vibrant cherry, raspberry and lavender aromas show excellent clarity and a spicy white pepper hint. Sweet and penetrating on the palate, it displays expansive red fruit and spicecake flavors with a subtle touch of candied licorice. Closes sappy and impressively long, with resonating floral and red fruit notes and gentle tannins that build slowly.
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Jeb Dunnuck
I always find the wines of Domaine du Cayron to be singular and exotic, and I love them, but admittedly, they’re not for everyone. Their 2020 Gigondas checks in as 78% Grenache, 14% Syrah, and the rest Cinsault and Mourvèdre that was destemmed and aged all in very old foudre. Cassis, blueberries, bay leaf, basil, and exotic flowers notes all emerge from the glass, and it’s medium to full-bodied, with wonderful purity of fruit and a notable sense of freshness. It’s a beautiful barrel sample from this family.
Barrel Sample: (91-93)+
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.