Winemaker Notes
First made by Cécile’s father in 1998, this is the top wine. 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.
Professional Ratings
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Wine Enthusiast
Captivating whiffs of fur, leather, clove and smoke mingle into high-toned blackberry and cherry in this supple, perfumed blend of Grenache, Syrah and Mourvèdre. Made from whole clusters of old vines averaging 65 years, it's a deeply complex wine that deftly balances luminous fruit against earth and spice tones. Gorgeous already, the wine should improve through 2030 and hold further.
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Jeb Dunnuck
A more limited production cuvée, the 2017 Gigondas Cuvée Cécile is a step up over the Classique release and has full-bodied notes of black fruit, violets, ground pepper, and garrigue. Rich, nicely concentrated, and balanced, it shines just as much for its balance and elegance as power. Drink it over the coming decade or more.
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.