Domaine Raspail-Ay Gigondas 2019
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Jeb
Dunnuck - Vinous
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Jeb Dunnuck
Not yet bottled, the 2019 Gigondas is another great wine from this team. Incredibly complex notes of garrigue, flowers, leather, and mostly red fruits define the bouquet, and it’s medium to full-bodied, has ripe tannins, and offers about as much Provençal goodness as you can fit in a glass. I’m a buyer.
Barrel Sample: 92-94 -
Vinous
Deep magenta. A highly perfumed bouquet evokes ripe cherry, boysenberry, lavender, black tea and smoky minerals. Offers deep but energetic red and blue fruit, floral pastille, exotic spice and succulent herb flavors that spread out slowly as the wine opens up. The floral and spice notes resonate on a long, focused finish framed by fine-grained, steadily building tannins.
Other Vintages
2020-
Jeb
Dunnuck
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Robert
Parker - Decanter
Domaine Raspail-Ay is truly one of the iconic estates of Gigondas. Dominique Ay, the affable but serious-minded proprietor of Domaine Raspail-Ay, makes a warm, charming, and eminently drinkable Gigondas at his 40-acre domaine. Located on the terraces of the rugged Gigondas appellation, the last outcropping of the mighty Alpine chain with the imposing rock formation of the Dentelles de Montmirail looming as a backdrop, this classic southern Rhone estate makes roughly 7,000 cases yearly of their superb Gigondas, one wine only, no “Reserve” or “Vieilles Vignes” cuvée here. Working with old vines and very low yields, M. Ay’s Gigondas is a very concentrated yet always elegant wine. An artful blend of 70% Grenache, 20% Syrah and 10% Mourvedre that is ripe, generous, and rich on the palate, Raspail-Ay Gigondas offers a mouthful of ripe, dark fruits – black cherries, cassis and raspberries – with notes of licorice and black pepper in the background. The tannins are typically ripe and supple, mellowed by 20 months or more élevage in large, ancient oak foudres. The result is a wine with ripe, dark fruit aromas and a supple, rich texture with a long-lasting finish.
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.
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.