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Gigondas

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As early as the 12th century, religious orders presided over the expansion of vine-growing in Gigondas. The Gigondas appellation d'origine contrôlée is one of six local appellations in the southern Côtes-du-Rhône region, recognized by decree in 1971. Its production zone, covering some 1,200 hectares, is located in the commune of Gigondas, in the Vaucluse region, a magnificent village clinging to the slopes of the Dentelles de Montmirail to the east and overlooking the Ouvèze valley to the west.

The Gigondas appellation enjoys a strict Mediterranean climate, with cooler variations depending on altitude: the mistral wind cleans the vineyards, rainfall is very seasonal and temperatures are very hot in summer. The topography of the Gigondas area features stony soils on the ancient Ouvèze terraces, and sandy soils on molasse and calcareous colluvium on marl on the slopes of the Dentelles de Montmirail. The terroir is magnificently exploited by estates such as Domaine des Pallières, Maison M. Chapoutier, Domaine des Bosquets, Domaine Tardieu Laurent, Maison Perrin et Fils and E.Guigal.

Gigondas wines are made from Grenache noir (limited to 80%), Syrah and Mourvèdre (with a minimum of 15%), with yields limited to 34 hectolitres per hectare. The appellation produces deep, well-balanced, full-bodied red wines, as well as heady, generous, deep-colored rosés with marked aromas of almond and stewed fruit.

Gigondas: presentation and characteristics

Gigondas is an appellation d'origine contrôlée (AOC) wine, produced exclusively in the commune of the same name. Gigondas is a typical medium-altitude village in the Vaucluse. Its vineyards, nestled in the heart of the Dentelles de Montmirail, offer superb views. The Gigondas estates cover 1,200 hectares. The terroir benefits from a hot, dry Mediterranean climate and frequent mistral winds. The soil on which the vines grow, limestone on one side and sandy-clay with pebbles on the other, brings real potential to Gigondas wines. Reds account for 98% of production, rosés for 2%. The main grape variety used for both red and rosé winemaking is Grenache noir. Its proportion, usually no more than 50%, can rise to as much as 80%, depending on the appellation. Syrah and Mourvèdre, two grape varieties commonly used in this region, complete the picture.

For the remainder, a maximum tolerance of 10% of another grape variety specific to the Côtes du Rhône, with the exception of Carignan, is accepted. Grenache, perfectly adapted to the local climate, gives this wine its distinctive character. Comparisons are sometimes made between Gigondas and the geographically close Châteauneuf-du-Pape. However, Gigondas has its own distinctive character, and some exceptional vintages are more affordable than Châteauneuf-du-Pape.

Tasting and storing Gigondas

When tasting Gigondas, as with any other wine, the following three points are analyzed: visual, olfactory and taste.

The eye, or sight:

- For the red: the garnet-red color is dark and sustained. It is reminiscent of ink, with violet highlights. With maturity, the red wine can take on a pleasant, tile-like hue. The wine is dense and concentrated,

- For the rosé, the garnet hue is equally strong.

Nose:

- Red wine: the first nose brings fruity notes of red fruit. The second nose evokes aromas of coffee, cocoa and licorice. Animal nuances appear in older wines,

- Rosé wine: red fruit aromas, with hints of hazelnut and toasted almond, reveal the originality of these wines.

Mouth:

- Reds: young wines are powerful, particularly full-bodied. Their strength and robustness will delight tannin lovers. Long-keeping wines gain in smoothness,

- Rosés: rather heady and elegant, they offer good structure and depth on the palate, giving them undeniable freshness.

Food and wine pairing :

- Red wine goes perfectly with meats in sauce such as daube à la provençale, game dishes, blue-veined or semi-aged cheeses (St Marcellin, St Félicien...),

- Rosé goes wonderfully well with aperitifs, whether vegetarian or containing seafood. Serve it with bouillabaisse, bourride or pasta carbonara.

For Gigondas red, with its robust, tannic structure, to give its best with slow ageing, it is highly recommended to keep it for some time. In fact, its strength, combined with its fairly high alcohol content, enables it to be kept well, despite its rather limited acidity.

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