2010 Gigondas, Prestige des Hautes Garrigues, Domaine Santa Duc, Rhône
Critics reviews
(Robert Parker - Wine Advocate - Oct 2011)
(Robert Parker - Wine Advocate - Oct 2011)
About this WINE
Domaine Santa Duc
Domaine Santa Duc is one of the reference points of winemaking in Gigondas as well as one of the model estates in the southern Rhone
Santa Duc was founded in 1874 in Gigondas. Duc is the name of an owl, which has sensibly selected Provence as its preferred home. The Duke of Gigondas is the irrepressible Yves Gras, the 4th generation of winemakers at the property, whose aspiration is to forge an identity for this Medieval appellation that sets it apart from all of its neighbours.
The domain has 13 ha in Gigondas and 10 ha in the Rhone Villages wine appellations of Rasteau, Cairanne, Sablet and also produces some of the best buys in Cotes du Rhone (Les Quatres Terres), a Vin du Pays de Vaucluse and a Cotes de Ventoux Blanc.
The range of Gigondas cuvess at Domaine Santa Duc includes the Cuvee Tradition and Les Hautes Garrigues (made in only the best vintages) and in 2007 a new, 100% Grenache, limited production (4,000-bottles - from 80yo vines) cuvee (Gigondas 66) has been released.
All three of these Gigondas are thrilling wines of top-notch quality. They set reference points for what Gigondas can be.
Gigondas
Gigondas has been renowned for the quality of its wines since Roman times, although it was not really until it was classified as a Côtes du Rhône Villages in 1966 that it began to realise its potential. It achieved AC status in 1971 and today produces some of the finest, most underrated and under-priced wines in the Rhône valley; although, for the last two of these at least, probably not for much longer.
Gigondas' 1,200-hectare of rugged vineyards are located east of Châteauneuf-du-Pape, beneath the famous mountains of Dentelles de Montmirail. Gigondas produces sumptuous, plummy reds with a good structure and a sprinkle of pepper. It is similar to (if a touch less slick than) good Châteauneuf-du-Pape which, at its best, it can challenge and even surpass.
Made with a maximum of 80 percent Grenache, combined with at least 15 percent Syrah and/or Mourvèdre, the rest can be made of any of the varieties authorized for Côtes du Rhône – apart from Carignan. The wines can normally be broached after two to three years, while the best repay ageing for 10 years or more. The region also produces dry, Grenache-dominated rosés which are good but can sometimes lack a little vitality.
Recommended Producer: La Bastide St Vincent, Domaine Montirius
Southern Rhône Blend
The vast majority of wines from the Southern Rhône are blends. There are 5 main black varieties, although others are used and the most famous wine of the region, Châteauneuf du Pape, can be made from as many as 13 different varieties. Grenache is the most important grape in the southern Rhône - it contributes alcohol, warmth and gentle juicy fruit and is an ideal base wine in the blend. Plantings of Syrah in the southern Rhône have risen dramatically in the last decade and it is an increasingly important component in blends. It rarely attains the heights that it does in the North but adds colour, backbone, tannins and soft ripe fruit to the blend.
The much-maligned Carignan has been on the retreat recently but is still included in many blends - the best old vines can add colour, body and spicy fruits. Cinsault is also backtracking but, if yields are restricted, can produce moderately well-coloured wines adding pleasant-light fruit to red and rosé blends. Finally, Mourvèdre, a grape from Bandol on the Mediterranean coast, has recently become an increasingly significant component of Southern Rhône blends - it often struggles to ripen fully but can add acidity, ripe spicy berry fruits and hints of tobacco to blends.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
As the name implies, this cuvée is from the higher vineyards, its freshness and lift inspiring beyond the power and concentration of the mid-palate. Hitherto understandably reserved, the wine has real purity and great potential.
Simon Field MW, BBR Buyer, February 2012
The Duke of Gigondas,Yves Gras, is a charismatic and eloquent champion for these two great villages, easing them out of the shadow of Châteauneuf-du-Pape and into the light of a recognition which is far removed from an outdated reputation for rustic tannins and indulgent alcohol levels. The recognition garnered by the estate is evidenced by a most impressive new tasting room, complete with furniture which would not be out-of-place in a Parisian salon. Fame has its cost however; at the end of our visit a huge lorry, collecting wine to go to Holland, crushed a hundred year-old olive tree, much to the chagrin of M Gras and the eldery M Gras père, who rushed out to castigate the driver with some very colourful patois.
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