Winemaker Notes
Blend: 80% Grenache, 15% Syrah – Cinsault (co-planted), 5% Clairette
Professional Ratings
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Robert Parker's Wine Advocate
In the same ballpark quality-wise (as the les Terraces de Diable), the 2012 Gigondas les Racines has a darker slant to its fruit and gives up plenty of currants, licorice, bouquet garni and chocolate, as well as serious minerality. Medium to full-bodied, elegant and seamless, I actually like the mid-palate on the Terraces de Diable more, but the tannin quality here is more polished and sweeter. Give this another 2-3 years in the cellar and drink it through 2024.
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Wine Spectator
The core flavors of plum, fig paste and blackberry confiture cruise along, lined with charcoal and warm stone notes. Shows persistent grip on the finish. Best from 2015 through 2020.
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.