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Gigondas

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From the 12th century onwards, religious orders presided over the expansion of vine cultivation in Gigondas. The Gigondas appellation d'origine contrôlée (AOC) is one of six local appellations in the southern Côtes-du-Rhône region, recognized by decree in 1971. Its production area, covering approximately 1,200 hectares, is located in the commune of Gigondas, in the Vaucluse, 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 strictly Mediterranean climate with cooler variations depending on altitude: the mistral wind cleanses the vineyards, rainfall is very seasonal, and temperatures are very hot during the summer. The terrain of the Gigondas region features stony soils on the ancient terraces of the Ouvèze, as well as sandy soils on molasse and limestone 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 the unmissable E. Guigal.

Gigondas wines are made from Grenache Noir (limited to 80%), Syrah, and Mourvèdre (with a minimum of 15%) grape varieties, with a yield limited to 34 hectoliters per hectare. The appellation produces deep-colored, balanced, full-bodied red wines and heady, generous rosés with a deep color, distinguished by pronounced aromas of almonds and stewed fruit.

Gigondas: overview and characteristics

Gigondas is an Appellation d'Origine Contrôlée (AOC) wine, produced exclusively in the commune of the same name. Gigondas is a typical village at medium altitude in the Vaucluse. The vineyards, nestled in the heart of the Dentelles de Montmirail, offer superb views. The Gigondas vineyards cover 1,200 hectares. A warm, dry Mediterranean climate, combined with frequent mistral winds, benefits the terroir. The soil on which the vines grow, limestone on one side and sandy-clay with pebbles on the other, gives Gigondas wines real potential. Reds account for 98% of production, compared to 2% for rosés. The main grape variety used for both red and rosé wines is Grenache Noir. Its proportion, usually a maximum of 50%, can rise to 80% depending on the appellation. Syrah and Mourvèdre, two grape varieties commonly used in this region, are also used.

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

Gigondas wine, tasting and storage

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

The eye, or sight:

• For red wine: the color is dark garnet, reminiscent of ink, with violet highlights. With maturity, red wine can develop a pleasant tile-red hue. The wine appears dense and concentrated.

• For the rosé: we find the same deep garnet color.

The nose:

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

• Rosé wine: aromas of red fruit, complemented by hints of hazelnut and toasted almond, reveal the originality of these wines.

The mouth:

• Red : young wines are powerful and particularly full-bodied. Their strength and robustness delight tannin lovers. Wines with good aging potential become smoother over time.

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

Food and wine pairing:

• Red wine pairs perfectly with meat dishes served with sauce, such as Provençal beef stew, game dishes, and blue-veined or semi-mature cheeses (St Marcellin, St Félicien, etc.).

• Rosé pairs beautifully with appetizers, whether vegetable-based or containing seafood. It is also a great accompaniment to bouillabaisse, bourride, or pasta carbonara.

In order for Gigondas red wine, which is full-bodied and tannic, to reach its full potential with slow aging, it is strongly recommended to keep it for a certain period of time. Indeed, its power, combined with its fairly high alcohol content, allows it to be stored well, despite its rather limited acidity.

More information on the website of Gigondas