Deze wijn past o.a. bij gegrild vlees, harde kazen, rood vlees, stoofschotels en wildgerechten.
Louis Barruol is de absolute ster uit Gigondas. In een aantal jaren tijd is hij met zijn kultwijnen uitgegroeid tot een internationaal zeer gewaardeerde wijnmaker. Van zijn instapwijnen onder het label Little James Basket tot de 100 punten wijn Hominis Fides (helaas zijn de wijnen zeer beperkt beschikbaar door de toenemende wereldwijde vraag).Meer over deze wijnmaker
Wijnmaker Louis Barruol schrijft het volgende over zijn 2017 Gigondas:
'70% Grenache - 14% Syrah – 15% Mourvèdre - 1% Cinsault. Whole clusters.
Aged for twelve months: 20% in new casks - 50% in casks used for 1 to 4 wines - 30% in concrete tanks. Limestone marl and Miocene sand.
Being a winegrower implies searching for, and perfecting, ways of maximising sense of place in one’s wines over an entire lifetime. Each location creates a kind of ‘technical pathway’. Each decision by a winegrower is like a crossroads where he or she can take the right, or the wrong, direction. There are no shortcuts and, generally speaking, when the wrong decision is made, it is hard to make amends. So, finding the right path for each location involves searching for a site’s ‘solution’, like a puzzle you attempt to solve. The ‘solution’ is quite simply allowing the ‘terroir’ to express itself freely. It is within this scheme of things, and only this one, that a wine can find its truth, its vibrancy, its consistency, and this intimate logic that is expressed throughout its life. Because wine is not a snapshot, but rather a feature film. So, when it comes to assessing a wine, it is better to have seen the whole film, and not just a few shots from the first five minutes. Strawberry, violet, liquorice, pepper. Bottled without filtration.'
Loaded with notes of black olives and black cherries, the full-bodied 2017 Gigondas is rich and velvety in the mouth. I'm not sure it's quite as good as the 2018, but it's certainly no slouch, with a long, silky finish that picks up a hint of cocoa.
Whole-cluster fruit from limestone, marl and Miocene sand soils is fermented in concrete with indigenous yeasts. It's then aged 70% in barrel, 20% new, with the remaining 30% in concrete. It has a very oaky aromatic profile at this early stage, but it's joined by a lovely herbal aspect from the stems. Medium to full-bodied, the fruit has a vibrant freshness and the acidity is pretty marked, while the tannins are massy but ripe and harmonious. Long finish.
Drinking Window 2021 - 2029
Wow. This has such attractive dark plums and berries with chocolate and cocoa, as well as ripe red and dark cherries. The complexity and depth is striking here. The palate carries so much flavor and so much detail. So lush. Rich dark fruit, cocoa and red-cherry pip to close. Drink over the next decade or more. This has plenty in the tank.
Shimmering magenta. Powerful red and dark berry aromas are complemented by building spice, incense and floral notes. Sappy and densely packed, offering juicy black raspberry, cherry preserve and spicecake flavors that are firmed by a spine of juicy acidity. Supple, harmonious tannins build steadily on the impressively long finish, which leaves behind lavender pastille and juicy cherry notes.
Moving back south, the 2017 Gigondas is another terrific vintage for this cuvée, and it’s a quintessential expression of Saint Cosme. Ground herbs, graphite, gunpowder, pepper, black raspberries, and cassis all emerge from this full-bodied, ripe, polished Gigondas. With solid concentration, building yet ripe tannins, and a great finish, you’ll be thrilled to have a case in the cellar.