Winemaker Notes
First made by Cecile's father in 1998, this is the top wine from Domaine du Grand Bourjassot. Vines average more than 65-years of age and are hand-harvested. This cuvée is a selection of the best vats following the alcoholic fermentation and is raised almost all in barrel (20% new) over a period of eight to ten months. Normally whole cluster, no fining, and a very light filtration. A blend of Grenache, Syrah and Mourvedre.
Professional Ratings
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Wine Enthusiast
Grace and power embody this ripe, intensely concentrated wine. Black cherry and berry flavors are succulent yet pure, augmented by whispers of spice, cedar and earth. The palate is supple and mouthfilling yet rimmed by taut, integrated tannins. Drinks beautifully already but should improve through 2026 and hold a few years beyond.
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Jeb Dunnuck
The 2016 Gigondas Cuvée Cécile is a complex, elegant effort based on 75% Grenache and 25% Syrah. It offers classic red and black fruits, flower garden, and spice aromas and flavors, medium body, a building sense of minerality, and a clean, elegant style. There's enough tannin to warrant short-term cellaring.
Rating: 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.