Winemaker Notes
The Grenache is turned up to 90% for this high-altitude cuvée. The vines (averaging only fifty years) are planted on terraces that nestle against the imposing limestone cliffs of Les Dentelles de Montmirail. For those of you who just can’t wait, open the Terrasse du Diable a good two or three hours before serving. Notes of black olive and licorice, mint, eucalyptus, and rosemary will fill the room once uncorked.
Blend: 85% Grenache, 15% Mourvèdre
Professional Ratings
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Robert Parker's Wine Advocate
The 2018 Gigondas Terrasse du Diable comes from yields that ended up being approximately half of the average for the estate (only 11 hectoliters per hectare). It's full-bodied, with a rich yet silky texture, ripe flavors of cherries and raspberries and a long finish that hints at clove and licorice. The exact blend for the domaine's wines was yet to be finalized when I tasted this sample, but historically, this cuvée is about 85% Grenache and 15% Mourvèdre.
Rating: 93-95
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James Suckling
The fruit for this is sourced from elevated terraces (above 300m) and the depth and rich, dark cherries and plums are stunning. Rich red plums, mulberries, chocolate and plenty of tannin here. Sapid, chalky finish. A blend of 85% grenache and 15% mourvedre. 70% de-stemmed and 30% crushed with stems.
Rating: 92-93
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Jeb Dunnuck
Moving to the two 2018s, the 2018 Gigondas Terrasse Du Diable is primarily Grenache that comes from higher elevation, terraced vineyards in the easter side of the Gigondas appellation. Offering lots of spiced red fruits, dried flowers, graphite, and some obvious minerality, this beauty is medium to full-bodied, has a seamless, elegant texture, and a great finish. It’s another no brainer Gigondas from this estate to enjoy over the coming 10-15 years.
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.