Winemaker Notes
Domaine La Bouissiere Gigondas offers aromas of black fruits, pink and white peppers. On the palate, flavors of blackberries and blue plums and unctuous texture with silky tannins.
Professional Ratings
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Robert Parker's Wine Advocate
Still resting in tanks, the 2023 Gigondas from Bouissière is already showing considerable promise. Unfurling in the glass with aromas of dark cherries, crushed violets, blackberries, lavender and exotic spices, it’s medium- to full-bodied, layered and sapid, with a beautifully integrated tannic structure and a fleshy core of fruit. The palate is supple yet serious, concluding with a long, ethereal finish. This harmonious and complete Gigondas, composed of 85% Grenache Noir and 15% Syrah and matured 90% in foudres with the remainder in concrete, should reward a decade of cellaring.
Barrel Sample: 91-93 -
Wine Spectator
Based on 80% Grenache, 15% Syrah, and 5% Mourvèdre and aged in 65% foudres with the balance in concrete, the 2023 Gigondas Tradition sports a medium ruby hue as well as spicy red and black fruits, savory garrigue, and spice intermixed with background rose and floral nuances. It's medium-bodied and balanced, with fine tannins and outstanding length. Drink this solid effort over the coming 10-12 years. Drink 2026-2037.
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.