A fifth-generation family estate. Intensely herbal and floral nose: a pot pourri of dried flowers and lavender. Full, sweet berry fruits and very fat in texture. Long, juicy, round, silky – all totally unified. A joy to drink.
18pts/20 (93/100pts) - Drink 2015-2020
" It looks like every vineyard gave us grapes with a lot of character and personality, which is rather promising for the blending and the ageing to be done.”
That’s what Yves Gras said right after harvest in November 2012. Today the wines have completed their maturation period and the whole expression of the grapes, the terroir and the vintage is now in bottles.
This Gigondas shows a strong fruity expression of redcurrant and blackcurrant, enriched by subtle aromas of laurel and rosemary.It’s straightforward with lively acidity, and delicate, savory tannins. A long, mineral finish, slightly salty.
HERBIVORE SUPPORT : Try some sauteed pumpkin with cumin and chillies (not too spicy !) on this wine. It also loves cheese...
CARNIVORE SUPPORT : give me some LAMB !
While there was not Grand Grenache in 2011 (it was a difficult year for Grenache), the 2012 Gigondas Grande Grenache 66 has loads to offer. A blend of 100% Grenache that comes from around the estate (which is on the flatter part of the appellation), it exhibits gorgeous kirsch, strawberry, licorice and crushed flower-like qualities as well as medium to full-bodied richness and depth on the palate. A beautiful example of the variety, with classy elegance and a gorgeous texture, it should be approachable on release and have 15 years or more of evolution.
The Wine Advocate, Inc. - Jeb Dunnuck (December, 2013)
When visiting the region earlier this year, Jeb Dunnuck from the Wine Advocate took a close look at the 2004 vintage in Gigondas. Here are his impressions on our wines:
Santa Duc Tradition 2004
Easily one of the top estates in Gigondas, Yves Gras’s Domaine Santa Duc produced one to the top wines in 2004. His straight 2004 Gigondas is a blend of 75% Grenache, 15% Syrah and the rest Cinsault that was aged in foudre and large oak tanks. Coming from a variety of terroirs, it offers a rich, meaty profile with notions of spiced meats, roasted herbs, sappy spring flower and assorted cherry and dark berry fruit all emerging from the glass. Medium-bodied, nicely textured and balanced, it’s a solid effort that should continue to drink nicely through 2019.
Santa Duc Prestige des Hautes Garrigues 2004
The top wine of the estate and a big step up, the 2004 Gigondas Hautes Garrigues comes from 50- to 80-year-old vines located around the estate and is a blend of 80% Grenache and 20% Mourvedre. Aged in a combination of new barrels and tank, it sports a still inky purple color to go with awesome aromas and flavors of creme de cassis, toasted spice, licorice and hints of charred beef. Full-bodied, vibrant and pure, with fantastic depth and concentration that hides ample underlying tannic grip, enjoy this knockout Gigondas through 2024.
The days before harvest are days of calmness. An excellent moment to think about the vintages of the past and those to come. Our wines have become more elegant and subtle over the last six years. Influence of the vintage? Probably. A new wine style? At least that’s not what we are striving for. Being convinced that terroir shapes our wines, the influence we have on their character is rather low.
And some factors, like climate, have been changing very fast over the last years. And we have to constantly adapt ourselves to this evolution: stronger winds, drought, uncertain periods of rainfall, higher temperatures… Due to climatic changes, vines also change: the growing process, the progress of ripening and the final stage of ripeness of the grapes, and as a result, the composition and the character of its wines. And wine growers and makers have to follow the new conditions and work out new ways to keep the wines balanced and harmonious.
By picking at optimum ripeness, we underline the aromatic expression and freshness of the grapes. We further set up measures in the cellar to preserve the initial fruit quality: Early protection of grapes and must against oxidation, fermenting at low temperatures, gentle extraction of tannins and colour, ageing of wines in large oak vats rather than in small barrels. We are convinced that expression of fruit comes first. Oak wood only should strengthen and embellish the wine. But we already did the most important step the day we went for organic farming in our vineyards a couple of years ago. Besides producing cleaner and healthier wines, this method respects nature and keeps terroir alive. I want to leave a legacy of soils to my children they can continue to grow vines on. We had the chance in Gigondas to inherit unspoiled land from our parents. A tradition we should continue.
Vines have an exceptional capacity to adapt to their environment, but we probably have to work on the rootstocks and grape varieties in the future. We will see. Our wines slowly evolved over the past years and they will continue. Climate, grapevines and wine itself are natural, living factors, whose reactions and evolution are partly unpredictable. They show us the direction we’ll have to follow.
A classic Gigondas with its rich, spice-laced aromas and flavors and medium to full-bodied, structured palate feel, the 2011 Gigondas Aux Lieux-Dits is a foudre aged blend of 75% Grenache, 15% Syrah and the rest Mourvedre and Cinsault. Mouth filling, with ripe tannin and a solid length on the finish, drink bottles over the coming 7-8 years.
Jeb Dunnuck December 2013, The Wine Advocate
[...] Intense, deeply pitched dark fruit liqueur aromas are lifted by notes of fresh flowers and white pepper. Supple and expansive in the mouth, offering sweet boysenberry and cassis flavors that pick up smoke and mocha nuances with air. Velvety tannins frame the impressively persistent, palate-staining finish, which features notes of blueberry preserves and licorice. In a decidedly rich, broad-shouldered, very ripe style, especially for the vintage.
Josh Raynolds Stephen Tanzer’s International Wine Cellar
The 2011 Gigondas Prestige des Hautes Garrigues is also superb and shows classic Gigondas spice, licorice, leather and copious red and black fruits. A blend of 80% Grenache and 20% Syrah aged in older foudre, this medium to full-bodied effort has loads of texture, fine tannin and a decadent, heady finish. It opens up nicely in the glass and should shine for 10-12 years or so.
Jeb Dunnuck December 2013 - The Wine Advocate
We started this years harvest on Friday September 27th by picking Syrah grapes in Châteauneuf-du-Pape, as well as some Grenache in Vacqueyras. All grapes were in perfect shape and of full ripeness. In some vineyards, Grenache yields are very low, due to coulure (dropping of flowers, also called grape shatter) provoked by the hot weather conditions after flowering. Despite the hazardous weather conditions in spring, the grapes are all healthy, tasty and full of juice. The few vineyards in Roaix and Rasteau hit with hail in July did not show any damages on the fruit.
Throughout harvest, weather conditions were very favourable, with days full of sunshine and warmth. Some rainfalls towards the end of September were particularly beneficial to late ripening Mourvèdre grapes and to the vineyards called “Clos Derrière Vielle”, growing at higher altitudes right above Gigondas.
First tastings of the fermenting musts seem to keep the promises made by the grapes: A lot of fruit and juicy freshness on Grenache, succulent berries and spicy skins on Syrah, crispy fruit and fine tannins on Mourvèdre. The entire harvest shows moderate sugar contents, which promises great balance between body, freshness and structure in the wines.
The wine presents a fruity and spicy odour, enriched by subtle oaky aromas. Fullness and a pleasant vinosity are the first impressions in the mouth, before leaving the palate to dense and crunchy tannins and long lasting freshness. The overall picture is juicy and youthfully, an excellent choice to accompany grilled meat and different kinds of cheese. The fully matured tannin structure confers a great aging potential to the wine.
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