Winemaker Notes
This deep ruby-purple tinged Gigondas exhibits sweet aromas of blue and black fruits, licorice, powdered rock and spring flowers. Pure, deep and full-bodied with good acidity and ripe tannins, it should drink well for 10-12 years.
Professional Ratings
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Robert Parker's Wine Advocate
Even better than I expected, the 2015 Gigondas Excellence is peppery and dark-fruited. The blend is 60-40 Grenache-Syrah, and the Syrah influence is obvious in the wine's cracked pepper, fresh blueberry, and black licorice notes. Full-bodied, lush and long, it should drink well for a decade or more.
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Wine Spectator
Intense, with dark, juicy waves of blackberry, plum and boysenberry compote rolling through, inlaid with fresh anise, singed alder and black tea accents that impart cut and lift. The fruit echoes wonderfully through the finish.
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Wine Enthusiast
Enticing notes of smoked meat and balsamic vinegar accent brighter black cherry and cassis in this rich, generous blend of 60% Grenache and 40% Syrah. It’s plush and creamy, layered in ripe, glossy tannins and peppered by notes of sweet spice and cocoa. This decadent wine is ready now but should hold through 2025. Wineberry America LLC.
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.