Gigondas Red

Soil type

Ancient alluvia, red clay and gravel on the slopes

Grape variety

60% Grenache, 25% Mourvèdre, 15% Syrah.

Average age of vines

40 years.

Winemaking

Traditional with lengthy maceration.

Ageing

2 years in oak foudres of which 50% is new oak.

Average yield

34 Hl / hectare.

Average annual production

About 200.000 bottles.

Tasting

Eye : Purple.
Nose : Intense nose dominated by peach and apricot with liquorice and notes of undergrowth.
Palate : Generous, powerful and full-bodied with a long elegant finish.
Overall : A frank attack, racy with soft tannic structure.

Vintages 2004

 

Wine Advocate #175 - Feb 2008

Score : 90

The 2004 Gigondas is very tasty, very Provencal, and a super effort for the vintage. Drink it over the next 6-10 years. Drink: 2008 - 2018. Robert Parker.

 

Wine Spectator - May 31, 2008

Score: 90

Quite spicy, with warm fig bread and spiced hot chocolate aromas giving way to a mineral-, graphite- and black cherry–filled palate. The long, fine-grained finish shows the appellation's combination of power and perfume. Drink now through 2010. James Molesworth.


Stephen Tanzer's International Wine Cellar - Jan/Feb 09

Score : 89

Bright red. Heady, pungent aromas of raspberry, lavender, smoked meat and leather. Strong, peppery red berry and bitter cherry flavors are complemented by lower-pitched cocoa and licorice qualities. Already complex, with very good finishing sweetness and length. Josh Raynolds.

Consumption

A boire

Serving temperature

16°C to 18°C.

Ageing potential

10 years

Food and wine matching

Red meat, game and cheese.
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