“Here is another wine for those who aren’t looking for instant gratification. The 2015 Gigondas Les Secrets de Montmirail offers tight, reserved, and understated notes of scorched earth, black fruit, and crushed rock within a robust and structured profile. The tannins are ripe but still present; it will need to be laid down for 4–5 years. ” (Wine Advocate 2016 - Robert Parker)
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Eye
a deep purple color with violet highlights
Nose
a complex and intense bouquet of overripe grapes, with mineral notes and a hint of rosemary
Palate
Powerful and full-bodied, rich and fresh. Fruity. A long finish highlighted by a smooth note.
Serve
at 16-18°C
Drink from
2016
Drink before
2025
Food and wine pairings
pairs perfectly with Provençal beef stew, roast beef, or saddle of venison
Bettane & Desseauve
Rated 2 stars (A solid, recommendable production, though slightly more conventional and uniform than the previous one)
About the estate:
Laurent, André’s grandson and now the estate’s manager, produces a wide range of wines from nearly 70 plots, including terraced vineyards in the spectacular Dentelles de Montmirail. This fragmentation proves to be an advantage during the blending process. It’s worth noting that the 2017 vintage was somewhat challenging.
Guide Hachette des vins
Rated estate (2022 guide) Award-winning wines (This producer’s wines are regularly recognized by the guide)
About the estate:
Seventy-eight south-facing terraces make up this 70-hectare vineyard located at the foot of the Dentelles de Montmirail. Founded in 1947 by André Brusset, then managed by his son Daniel, it is now run by his grandson Laurent. The estate produces wines across 5 AOCs and offers a total of 14 different cuvées. A sure bet for Gigondas and Cairanne.
Robert Parker - Wine Advocate
Wine rated 91–94/100 (Excellent wine)
Rated estate (2021 guide) Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About the estate:
Laurent Brusset's estate now spans 70 hectares, based in the village of Cairanne but extending as far as the Ventoux and into the Dentelles hills above Gigondas. Founded by his grandfather in 1947, the winemaking here is modern yet balanced, with a mix of tanks, demi-muids, and barrels used, depending on the cuvée. Similarly, some wines are made entirely from destemmed grapes or entirely from whole clusters, with a blend used for others. "When you have high ripeness," explained Brusset, "it’s better to keep the stems." In entry-level wines, Brusset aims for drinkability, but in top-tier cuvées, he seeks complexity and aging potential. "2016 is a very fine vintage," said Brusset. "It has good balance and high acidity." In 2017, there is about half a degree more alcohol and lower acidity. His yields in Cairanne averaged just 20 hectoliters per hectare, the lowest he has ever seen. He therefore adjusted his extraction accordingly, doing no punch-downs and only very gentle pumping, to avoid extracting harsh tannins.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated Estate (2022 Guide) Tasting Review
About the estate:
A fan of full-bodied wines, he has opted for a more refined style. Located in Cairanne, the Brusset estate cultivates 70 hectares of vineyards across five appellations. For many years, Laurent Brusset produced full-bodied wines, seeking density through aggressive extraction during winemaking. Today, he works more with infusion to produce finer wines. His conversion to organic farming over the past two years has required considerable labor on the slopes he cultivates, which are difficult to mechanize. But for him, the crucial factor remains the optimal ripeness of the grapes at harvest. It is therefore no surprise that we were captivated by his beautiful wines, bursting with generous fruit.
James Suckling
Rated winery (2022 guide) Recommended
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