Winemaker Notes
Professional Ratings
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Vinous
Brilliant ruby. Intensely perfumed, mineral- and spice-driven aromas of ripe red and blue fruit and potpourri show sharp definition; suggestions of woodsmoke and incense build in the glass. Shows outstanding depth as well as energy on the palate, offering powerful raspberry, kirsch and floral pastille flavors and a strong note of exotic spices. It finishes with an alluring sweetness and harmonious tannins that lend shape to a wonderfully long, spice- and floral-accented finish.
Barrel Sample: 95-96 -
Wine Enthusiast
Freshly cut Gala apple, green pear, Bing cherries, dried cranberries and black plum mingle with savory aromas of fresh bacon, black olives and rose in the glass. The palate is decadently alluring and perfectly mirrors the pure fruit core with beautiful poise, and lingers well through its long finish. Delicious and enjoyable with a proper decant, but this should benefit from cellaring well through 2030+.
Cellar Selection -
James Suckling
Deep nose of red fruits with subtle aromas of dry earth and spice. Rich and suave on the generous palate where the dense fine tannins are already beautifully integrated. Very long velvety finish which has a remarkably delicacy. A cuvee of eight separate plots on the high plain of Gigondas. About 75% grenache, plus mourvedre and a little bit of syrah and cinsault. 75% whole bunch. Matured in a combination of Stockinger oak foudre and clay amphora. From biodynamically grown grapes with Demeter certification. Drink or hold.
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Wine Spectator
This has seamless integration to the rooibos tea, plum cake and crushed cherry flavors, which are all cut through with a smoldering iron underpinning. Plush and silky on the palate, with supple tannins providing the gentle framework to keep this graceful. Closes out with a meaty, mesquite smoke note.
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Jeb Dunnuck
I was able to taste three wines from Domaine Santa Duc. Starting with the 2020 Gigondas Aux Lieux-Dits, which spent 18 months in 36-hectoliter Stockinger foudres, it has a floral, elegant, medium-bodied profile as well as lots of red and blue fruits (there's almost a tropical/passion fruit character), some violet and garrigue notes, fine tannins, and outstanding length.
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.