The Guigal Gigondas undergoes extended aging: two years in total in oak casks, half of which are new. A wine with an intense nose dominated by stone fruits, licorice, and forest floor aromas; powerful and full-bodied on the palate, with beautiful, present yet well-integrated tannins. A wine with character!
Buy your Guigal wines at the best prices in a private sale!
Starting at €99 on your first order
Eye
Beautiful purple dress
Nose
An intense nose dominated by stone fruit, licorice, and forest floor aromas
Palate
Rich, powerful, and full-bodied, with a long, elegant finish; a clean, refined attack with beautiful, pronounced yet well-integrated tannins
Serve
Decant at 16-18°C
Open
1 hour before
Drink starting at
2010
Drink before
2015
Production
Approximately 200,000 bottles
Food and Wine Pairings
A déguster sur des viandes rouges, des gibiers ou des fromages type Salers, Epoisses...<br/>
Bettane & Desseauve
Rated estate (2023 guide): 5*Stars (Exceptional producers who represent the absolute pinnacle of quality in France and around the world)
About the estate:
Guide Hachette des vins
Rated Estate (2023 Guide) Award-Winning Wines (This producer's wines regularly receive awards from the guide)
About the estate:
Guide des Vins Gault & Millau
5-Star Rated Estate (Outstanding Production)
About the estate:
Robert Parker - Wine Advocate
Rated ***** (Exceptional)
About the estate:
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated Estate (2024 Guide) 2*Stars (These exceptional estates, often boasting fabulous terroirs, are must-haves that, thanks to the consistency and excellence of their wines, deserve a place in the cellars of discerning wine lovers)
About the estate:
Jeb Dunnuck
Rated "Recommended"
Customer Rating
4/5
based on 5 reviews
Review by Mr. DAMIEN P. Published on November 11, 2018
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Review by Mr. MICHEL B. Published on June 26, 2014
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Review by Mr. SYLVAIN G. Published on September 3, 2013
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Review and opinion by Mr. FRANCK L. Published on December 2, 2012
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Review by Mr. JEAN LOUIS H. Published on September 25, 2012
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