Winemaker Notes
"Terrasse du Diable," encompasses the low-yielding vines from the higher altitudes that express great structure and intense minerality.
Blend: 90% Grenache, 5% Mourvèdre, 5% Clairette
Professional Ratings
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Wine & Spirits
The vines in Terrasse du Diable are on average 20 years younger than those in Les Pallières’ home vineyard, Les Racines (also recommended here), but they yield less fruit, thanks to the higher altitude and poorer soils. It’s almost as if you can taste the struggle in the vines to eek out juice, the wine dry and savory, focused on earthy flavor. What fruit is there is intensely red and concentrated, a nugget of raspberry-leather flavor and spice. It’s a wine to sink your teeth into with a pile of lamb chops nearby.
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Wine Spectator
Offers a taut, slightly sinewy feel, with cedar-laced grip cutting through the core of dried cherry, red currant and raspberry flavors. Displays a lightly chalky spine on the finish, with an ample tobacco note. Best from 2016 through 2022.
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.