Domaine Santa Duc Les Hautes Garrigues Gigondas 2017
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Jeb
Dunnuck -
Robert
Parker
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Winemaker Notes
The Grenache loves this soil, and here expresses its full power. As being replanted for many years the proportion of Mourvèdre steadily increases and today arrives at 40%. It brings the wine freshness, licorice aromas and structure. This terroir creates deep, reputable wines, with spice and a dense tannin structure, as well as an exceptional longevity
Blend: Grenache 65%, Mourvèdre 35%
Professional Ratings
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Jeb Dunnuck
The flagship cuvée, which comes from older vines on the lower plateau around the estate, the 2017 Gigondas Hautes Garrigues has a big chunk of Mourvèdre in 2017 (60% Grenache and 40% Mourvèdre brought up in tank). Possessing beautiful black fruits, spice, licorice, and hints of meatiness, this beauty hits the palate with full-bodied richness, stunning purity of fruit, and fine yet present tannins. It’s going to need bottle age but is a promising Gigondas. It’s easily my favorite in the lineup.
Rating: 93-95+
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Robert Parker's Wine Advocate
Comprising of the estate's oldest vines—a mix of Grenache and Mourvèdre from the le plateau in front of the village—the 2017 Gigondas Les Hautes Garrigues features subtle hints of smoke and crushed stone on the nose alongside scents of dark plums and black cherries. It's firm and full-bodied, with the ripe tannins and concentrated fruit to support over a decade of aging, plus a long, intense finish that adds hints of star anise and cracked pepper.
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Robert
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Rising as a pillar of quality out of Gigondas’ soils is Domaine Santa Duc – an estate with a history that stretches back to 1874. Through six generations, the domaine’s caretakers have demonstrated a respect for the land. Santa Duc ascended to prominence starting in 1985 as a pioneer of organic viticulture in the region under the care of its indomitable vigneron, Yves Gras. In the 2017 vintage, Gras’ son Benjamin assumed the helm at Domaine Santa Duc, making his mark immediately by introducing biodynamic farming techniques and constructing a new winemaking facility on the property.
In his time at the head of the estate, Yves branched out to nearby Châteauneuf-du-Pape and Rasteau, creating wines of exceptional balance and quality. He seamlessly integrated fruit from each distinct soil type into harmonious cuvées representing the Southern Rhône Valley’s unique terroir.
The estate wines are Ecocert-certified organic and Demeter-certified biodynamic. Working exclusively with indigenous yeast, the wines are partially destemmed depending on vintage and parcel and aged for 18 months in 36-hectoliter oak Stockinger foudres and 8-hectoliter terracotta amphorae. This estate integrates a thoughtful simplicity to the craft of winemaking that results in beautiful purity of expression in the elegant, focused, and polished 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.
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.