Gigondas 2011

AOP Gigondas Red


  • 89 pts Wine Spectator
  • 88 pts Wine Advocate
  • 91 pts Decanter


Rich crimson colour. The nose combines pleasant, gourmet aromas of stewed fruit and Burlat cherries. To the palate, it is the Syrah variety produced on Dentelles de Montmirail soils that prevail. The result is fresh-tasting and smooth, with pleasantly long-lasting aromas (Feb. 2014).

Food & wine pairings

Baron of milk-fed lamb
Duck à l’orange
Stuffed capon

Detailed information


Thanks to the hot spring and plentiful quantities of subsoil water, the flowering process enjoyed favourable conditions. The rainy month of July delayed the ripening stage but the heat in August and September helped revive it, thus producing very acceptable sugar content. The harvest began on the 15th September.

Grape varieties

60% Grenache, 35% Syrah, 5% Mourvèdre


– The ancient alluvial terraces (from the Quaternary period) of the river Ouvèze to the west of the Appellation for the Grenache and Mourvèdre grape varieties. This terroir produces potent and spicy wines.
– Marly limestone soils from the Cretaceous period, in the heart of the mountains known as Dentelles de Montmirail, at 400 m of altitude for the Syrah grape variety. North-westerly aspect. This terroir confers finesse and minerality to the wine.


Manual harvest. Grapes are immediately de-stemmed and pressed. The fermentation temperature was stabilized at 30 °C. Maceration lasted 28 days with regular punch-downs / rack-and-return operations for the Grenache and pumping over for the Syrah. 15 months of elevage for the Syrah wine in 275-litre oak Laurus barrels (new, 1 and 2 wines).
Production: 19,000 bottles
Bottled on: 20/06/2013


Servir à 14-16 °C .

Degree of alcohol

14,5% vol.
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