Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Tasted from foudre, the 2018 Gigondas is dominated by black cherries and licorice. It's full-bodied, rich and velvety, with a long finish. Darker-fruited and extremely promising, it should drink well for well over a decade. Yields were only half of normal, about 15-16 hectoliters per hectare.
Barrel Sample: 93-95 -
Decanter
This makes a strong impression - exuberantly ripely fruity, explosively so. The acidity is juicy, fruity and marked with tannins a little grainy. Very polished with bright red ruby fruits and a deep vinosity comprising some pomegranate and raspberry. A single unbroken plot near the village of Gigondas, all destemmed and fermented in concrete, matured in old foudres for 18-24 months. No special cuvées, just a single wine produced from this domaine.
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.