Winemaker Notes
Enjoy on its own or pair with garlic-infused mashed potatoes and celery root.
Professional Ratings
-
Robert Parker's Wine Advocate
Flowering garrigue, black cherries and licorice all pop on the nose of the 2016 Gigondas Les Hautes Garrigues. Full-bodied, rich, velvety and intense without being overbearing, it's a tremendous effort, with the poise, grace and charm of Disney's Fantasia ballet-dancing hippo. And the finish is long—really long.
Barrel Sample: 95-97 -
Decanter
One of the top cuvées from a leading Gigondas domaine, from 75-year-old biodynamically grown, co-planted Grenache and Mourvèdre vines grown on stony, sandy, red clay soils. It is matured for 18 months in Stockinger foudres and terracotta amphorae, and bottled unfined and unfiltered. There’s great aromatic vibrancy, and an electric crackle to the lavender, damson and plum fruit. Full-bodied but no heaviness; it has crisp acidity cutting through the ripe berry coulis. This has the intensity, freshness and zest you would hope for from a great Gigondas. Long, persistent flavours, with a lifted, tremulous finish. Great energy and focus. Drink now or, even better, wait until 2028, but it will drink well until at least 2036.
-
Jeb Dunnuck
Always the richest, most powerful wine in the lineup, the 2016 Gigondas Hautes Garrigues offers a rocking bouquet of black cherries, blackberries, bouquet garni, pepper, and fresh earth. Full-bodied, beautifully concentrated, and with building tannins, it’s certainly a more fresh, stylish example of this cuvée and is a perfect wine from readers wanting to understand the changes that have happened at this estate over the past decade or so.
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.