appellation photo


Appellation d'origine protégée

The careful selection of terroirs with specific altitudes, climates and orientations gives to our Gigondas Laurus a complex balance between finesse and minerality, richness and spicy notes.


In the Southern Rhône Valley, the Winter/Spring period was quite cold, with an unstable warm/cold phenomenon in the Spring. These conditions resulted in a very poor flowering for the Grenache and an important “coulure”, or shatter, effect, resulting in a much smaller Grenache harvest than usual. The Syrah fared much better and resulted in a normal crop.

The harvest began on the 15th September.

91   Wine Advocate - Robert Parker
90   Vinous - Josh Raynolds
14,5/20   Bettane & Desseauve 2017 guide

Grape Varieties: 

Grenache: 62%

Syrah: 38%


- Southwest facing sector of the Grand Montmirail for the Grenaches. This terroir delivers rich and spicy wines.

- Marl and limestone soils of the Cretaceous period, in the heart of the Dentelles de Montmirail for the Syrah.This terroir, at 400 meters in altitude, offers finesse and minerality.


Entirely manual havesting, followed by destemming and crushing. Stabilised temperature-controlled fermentation at 30°C. 28 days of maceration with pumping-over and rack-and-return for the Grenache and punching down for the Syrah. The Syrah is then aged in 275-liter oak Laurus barrels (1/3 new, 1/3 1-year and 1/3 2-year barrels) for 16 months.

Production :   16 200 bottles

Bottling date :  18 June 2015

Tasting notes: 

Deep dark purple, dense and bright. Full nose of black olives and spicy plum. The palate shows a lively freshness along with the dark fruit elements and firm structure. The finish is long with medium tannins that will soften with time. (Tasted Oct 2015)

Service & food pairing suggestions: 

Serve at 16-18 °C


Wild Boar stew

Farm-raised capon stuffed with porcini


Optimum maturity: 2016-2022

ABV: 14%

Age of vines & yield: 

Between 25 and 50 years
28 hl / ha

« Gigondas, a unique nest for wines that invite to true communion » – Alain Passard – Michelin-starred Chef

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