Today, Gigondas is a dark, almost black-red wine, powerful and earthy but with a great depth of raspberry fruit. As it evolves over time, it takes on a nose of pitted fruits, spices and licorice. On the palate, it retains its robust flavor but becomes more balanced.
The soils here are ancient alluvials made from red clay mixed with rocks, often terraced on slopes. There are 3,088 acres under production and a yield limit of three tons per acre (the same limitation placed the Burgundy Grand Cru). Approximately 90% of wine bearing the Gigondas name is red and the remainder is rosé. It is considered one of the strongest reds produced in the region and is always a blend of varietals, the dominant one being Grenache, filled out with Syrah or Mourvedre. Once used as a "booster" wine to improve weak Burgundy (much in the same way Hermitage was used to strengthen Bordeaux), Gigondas earned its own appellation d'origine controllée in 1971.
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Winemaking
After sorting of the grapes, they are destemmed. Traditional vinification with long maceration of up to 3 weeks to concentrate the color and the aromas. Aged in tank for at least 12 months before bottling.
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Nose
Expressive bouquet of jammy dark fruit and spices.
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Palate
Full, well balanced with a floral nuance adding complexity. A fleshy and round wine with a nice length and round tannins.
