appellation photo
Gabriel Meffre "Patron Saints"


Appellation d'origine protégée

Our Gigondas « Sainte Catherine » is produced on very rare soils made of calcareous deposits, marls of the Jurassic and Cretaceous eras, sands from the Tertiary period. This results in a unique wine with smooth tannins and great aromatic potential.

Harvest 2013 in the Southern Rhône Valley was a very specific one due to a serious shortfall in Grenache grapes caused by a cold and wet Spring. Fortunately, the Syrah and Mourvèdre grapes were beautiful. The yields were then very low which always gives a nice quality and wines that will keep well. In this very unusual context Gigondas was one of the more successful appellations of the Southern Rhône in 2013 with deep wines balanced by a good freshness.
91   Vinous  
90   Wine Advocate - Robert Parker
13.5 Guide Bettane & Desseauve
16    Jancis Robinson

Grape Varieties: 

This Gigondas is a blend of Grenache, Syrah and Mourvèdre


The vineyards are situated on marl limestone deposits of the Jurassic and Cretaceous periods, with a mix of sand and clay of the Tertiary era. The climate is Mediterranean, significantly influenced by the dry Mistral wind, a high level of annual sunshine and low rainfall, concentrated mostly in the Spring and Fall seasons.


The harvest is fully manual with a strict sorting of the grapes. Fermentation lasts approximately 3 weeks with temperatures limited to a maximum of 28° to 30° C. This favours an generous expression of the fruit and limits the extraction of harsh tannins. 35% of the cuvée is placed to oak barrels of one and two years for 11 months of maturing before being blended back with the vat-aged portion.

Tasting notes: 

A deep aubergine robe, an intense black-fruit nose of plums and dark cherry and a full, intense presence on the palate. A thread of garrigue (rosemary, thyme, juniper) spice runs from start to finish, which is long and generous.

Service & food pairing suggestions: 

This Gigondas marries beautifully with stews (Boeuf Bourguignon, Rabbit Ragou), grilled steak and soft, ripe cheese. Given its richness, it is highly recommended to serve at a cool temperature (16° to 18° C). Can be appreciated now for its youthfull livelyness or enjoyed over the next 6 to 8 years.

It is in homage to Catherine of Alexandria, a 4th century poet and philosopher that the church of the village of Gigondas took the name of Sainte Catherine.

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