Domaine La Bouissiere Gigondas 2019
#46 Wine Spectator Top 100 of 2022
Aromas of black fruits, pink and white peppers; flavors of blackberries and blue plums. Unctuous texture with silky tannins.
Pair with grilled steak, spicy pork sausages, North African inspired cuisine, such as lamb tagine.
Blend: 77% Grenache, 20% Syrah, 3% Mourvèdre
Critical AcclaimAll Vintages
Juicy and well-built, with lots of coiled energy behind the panoply of cassis, plum paste and raspberry coulis flavors. The finish is streaked with red licorice, floral and mineral details as the fruit keeps pace. Best from 2023.
Looking at the Gigondas releases, the 2019 Gigondas Tradition checks in as 77% Grenache, 20% Syrah, and the rest Mourvèdre that was 30% destemmed and brought up in a mix of foudre (65%) and tank. Lots of white and black pepper, leather, iron, and garrigue notes define the nose, and it’s medium-bodied, has plenty of dark fruit, and a straight, focused, concentrated style that’s going to benefit from 2-4 years of bottle age. It should deliver the goods over the following decade. Best after 2024. Rating: 91+
This is mountain terroir, with cooler weather and demanding soils, a mix of limestone and clay. The family's Grenache, Syrah and Mourvèdre vines are mostly older (between 30 and 50 years) and are very low yielding. Because of the ideal conditions here, Thierry Faravel explained that they are the last domaine in Gigondas almost every vintage to start the harvest—the combination of exposure and altitude allows grapes to ripen slowly and evenly. What this means for the wine is more elegance and freshness, which is certainly what you'll discover in every one of the Faravels' unique mountain cuvées.
Thierry and Gilles grew up in Gigondas and learned much from their winemaking father, Antonin, who Thierry described as a “weekend winemaker.” While he worked at another domaine, Antonin would tend his family plots only on the weekends when he had free time. For almost two decades the family sold their fruit from these mountain plots, until they decided in 1979 to start bottling wines themselves.
Today, the Faravels are considered one of the leading artisan winemakers in Gigondas, if not in the whole southern Rhône valley. Since the late 80s, the family has been dedicated to organic farming, using organic fertilizers and as little sulfates as possible in their wines. “You have to respect the wine,” says Thierry, and this shows: harvest is always by hand, and wines are never pumped but led from tank to barrel via gravity. Vinification is always as natural as possible, each vintage dictating how the brothers handle each varietal through fermentation and aging. Wines are seldom fined or filtered—to quote Stephen Tanzer's International Wine Cellar, these wines are "vibrant" and utterly alive. Domaine la Bouïssiere wines, with their rich complexity and stunning freshness, definitely deserve serious real-estate in any serious cellar—10, 15 years is the norm for these impressive, long-lived cuvées.
North Berkeley Imports
The Southern Rhône region of Gigondas extends northwest from the notably jagged wall of mountains called the Dentelles di Montmirail, whose highest point climbs to about 2,600 feet. The region and its wines have much in common with the neighboring Chateauneuf-du-Pape except that the vineyards of Gigondas exist at higher elevation and its soils, comprised mainly of crumbled limestone from the Dentelles, often produce a more dense and robust Grenache-based red wine.
The region has a history of fine winemaking, extending back to Roman times. But by the 20th century, Gigondas was merely lumped into the less distinct zone of Côtes du Rhône Villages. However, it was first among these satellite villages to earn its own appellation, which occurred in 1971.
Gigondas reds must be between 50 to 100% Grenache with Syrah and Mourvèdre comprising the bulk of the remainder of the blend. They tend express rustic flavors and aromas of wild blackberry, raspberry, fig, plum, as well as juniper, dried herbs, anise, smoke and river rock. The best are bold but balanced, and finish with impressively sexy and velvety tannins.
The Gigondas appellation also produces rosé but no white wines.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.