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Famille Perrin Gigondas La Gille 2007

Rhone Red Blends from Gigondas, Rhone, France
  • RP92
  • WS92
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Winemaker Notes

#78 Wine Spectator Top 100 of 2010

The color is a deep ruby with a velvety aspect. The nose is reminiscent of red fruit jams, with a mineral and earthy touch. A generous and powerful wine that is robust and distinguished, with its firm tannins well integrated.

Critical Acclaim

RP 92
The Wine Advocate

The 2007 Gigondas Le Gille is performing even better than it was last year. A 2,500-case blend of 80% Grenache and 20% Syrah grown in sandy soils, it exhibits sweet tannins, beautifully rich black raspberry and black cherry fruit intermixed with unmistakable minerality, and full body. It was obviously harvested at full phenolic maturity, and should age nicely for 10-15+ years.

WS 92
Wine Spectator

Loaded, with crushed plum, blackberry and fig fruit backed by muscular espresso, black licorice and tar notes. Grippy but polished, with a long, spice- and black fruit-filled finish. Best from 2011 through 2016.

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Famille Perrin

Famille Perrin

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Famille Perrin, , France - Rhone
Famille Perrin
Jean-Pierre, François and Pierre Perrin are proud to present their fine wines, inspired by the memory of their grandfather, Pierre Perrin. Using the same techniques employed at Château de Beaucastel, the Perrins have added some interesting appellations to their already impressive list of wines.

"Jean-Pierre and François Perrin - chosen among the Most Influential Wine Personalities of the last 20 Years. The Perrins believe in natural winemaking, unfiltered wines, and routinely produce long-lived classics that are among the finest in the world." -Robert M. Parker, Jr's The Wine Advocate

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

CAR33238_2007 Item# 103213

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