Winemaker Notes
Beautiful ruby color with purple undertones. The nose is complex with aromas of ripe fruit (plums, cherries) and spices (cardamom, pepper). On the palate, the attack is dense and velvety with well-melted tannins and hints of pepper brioche.
Professional Ratings
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Jeb Dunnuck
Medium ruby-colored, the 2016 Gigondas La Gille (90% Grenache and the rest other permitted varieties) is silky and polished, with beautiful kirsch, dried earth, spice box and dried flowers aromas and flavors. Medium to full-bodied, pure, and polished, it's already drinking nicely yet has enough tannin (not to mention balance) to keep for a decade.
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Robert Parker's Wine Advocate
In several visits to the Perrins, I somehow missed the 2016 Gigondas La Gille (despite tasting the 2017 and 2018 in advance of bottling). The 2016 La Gille is drinking well now, with copious levels of red berries backed by black olives and hints of dried herbs and spices. A Grenache-dominated blend (80%), it's full-bodied and expansive, with velvety tannins on the lengthy finish.
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.