Winemaker Notes
Wine of a beautiful dress of a deep black. On the nose, it is characterized by notes of licorice, violet and black fruits. In the mouth, it is delicate and powerful at the same time. Grainy tannins, beautiful olfactory return. The aromas of the nose are found in the mouth.
Professional Ratings
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Robert Parker's Wine Advocate
Full-bodied and creamy in texture, the 2017 Gigondas Terres des Aines was singing from vat, showing great Grenache-based fruit, spicy complexity and lovely freshness and feel. Tasted twice, with consistent notes.
Range: 92-95 -
Wine Enthusiast
Bold veins of crushed stone and mineral lend vitality to blackberry and black-cherry flavors in this wine. An 80–20 blend of old-vine Grenache (averaging 75 years) and Mourvèdre, it’s penetrating and pure in concentration, finishing on firm, peppery tannins. Ready now, the wine should improve through 2030.
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Jeb Dunnuck
Based on 80% Grenache and 20% Mourvèdre that was destemmed and brought up all in tank, the 2017 Gigondas Terre Des Aines offers classic Montirius earthy underbrush notes as well as sweet strawberry fruit and a distinct floral character. It’s finesse-oriented, medium-bodied, and beautifully balanced. My money is on it being an outstanding wine.
Range: 90-92
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.