The history of Gigondas

Before it was a wine, Gigondas was a small French commune in the Vaucluse region of Provence. Colonized by the Roman Empire, the commune of Gigondas is thought to have been home to vines exported by the Romans since Antiquity, but the oldest evidence of their existence dates back to 1120, when thebishop of Vaisongave a mense to his cathedral church, which included a vineyard in Gigondas.

From the 18th century onwards, Gigondas production declined as the population abandoned the area, until the Raspail family, notably Eugène, revived production by settling there in the second half of the 19th century.

During the 20th century, wines from this terroir were rapidly classified as Côtes-du-Rhône Villages, and in 1971 were awarded the Appellation d’Origine Contrôlée (the first village appellation in the Côtes-du-Rhône to be so entitled).

How is a Gigondas made?

Gigondas wines are mainly produced as reds or rosés.

As for the reds, there are three main grape varieties: Grenache (maximum 50%), Syrah and Mourvèdre (minimum 15% each). The remaining AOC Côtes du Rhône grape varieties are authorized up to a maximum of 10%, with the exception of Carignan.

For rosé, we also find Grenache limited to 50%, along with all the other AOC Côtes du Rhône grape varieties, each limited to a maximum of 10% (Carignan still excluded).

How do you recognize a Gigondas and what flavors does it have?

Gigondas red wines generally have a deep, shimmering ruby to dark garnet color. On the nose, a powerful, evolving bouquet is easily recognized, moving from very ripe red or black fruit to undergrowth or wild mint. On the palate, Gigondas is full-bodied and fleshy.

Rosé wines are characterized by a deep, sunny color and aromas of compound fruit or almonds. Offering good body, it is often enjoyed at the table with charcuterie, cheese or Asian cuisine.