Winemaker Notes
Enjoy on its own or pair with garlic-infused mashed potatoes and celery root.
Blend: 78% Old Vine Grenache, 20% Mourvedre, 2% Syrah
Professional Ratings
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Wine Spectator
This has a sappy feel, with lots of kirsch, cherries jubilee and red licorice notes running together, while fruitcake, raspberry pâte de fruit and Campari accents fill the sleek finish. Best from 2015 through 2025.
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Robert Parker's Wine Advocate
The 2011 Gigondas Prestige des Hautes Garrigues is also superb and shows classic Gigondas spice, licorice, leather and copious red and black fruits. A blend of 80% Grenache and 20% Syrah aged in older foudre, this medium to full-bodied effort has loads of texture, fine tannin and a decadent, heady finish. It opens up nicely in the glass and should shine for 10-12 years 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.