“Gigondas is one of the greats of the Rhône Valley vineyards, with a ‘je ne sais quoi’ that makes it unique. The deep-rooted bond between the winegrowers of Gigondas, the village, the terroir, the wines, and wine drinkers is the driving force behind our wines.”

— Gigondas wine producer Henri-Claude Amadieu

Gigondas: A Gem of the Rhône Valley

Gigondas is a small, quaint French village in the southern Rhône Valley, home to just 500 people. It’s also the namesake of the wine crafted in this designated wine region. The village and its surrounding vineyards lie against the breathtaking backdrop of the Dentelles de Montmirail mountains (in photo above).

The region's Mediterranean climate is ideal for grape cultivation, with hot, dry, sunny summers and enough rainfall in the spring and autumn. Additionally, the classic Mistral wind, common in the Rhône Valley, helps keep the grapes dry, preventing disease.

**In the village of Gigondas.** *photo: Lisa Denning.*

The region's mineral-rich alluvial soils, made up of stony grey and red clay, were deposited by mountain runoff centuries ago and are porous and well-drained. These soils are a big reason why Gigondas became, in 1971, the first Côtes du Rhône Villages wine to become a “Cru.” The designation acknowledges a legally defined area known for its quality and unique terroir.

While a small amount of rosé and white wine is produced in Gigondas, nearly 99% of the region’s wine is red. Until recently, only reds and rosés could be labeled as Gigondas. However, starting with the 2023 vintage, white wines with a minimum of 70% Clairette can also bear the appellation's name on the label. Previously, Gigondas white wine had to be labeled under the less specific "Côtes du Rhône" name.

Aging Gracefully

I’ve been a big fan of Gigondas wines since early in my wine career when I attended a trade tasting featuring dozens of Gigondas producers. I remember thinking, ‘These wines are special.’ I was impressed by the overall quality and didn’t taste a bad example from the bunch.

Remarkably, Gigondas wines can age well for at least 25 or 30 years, gaining depth and complexity with each passing year. In their youth, they show powerful fruit, strong tannins, lively acidity, and chalky mouthfeel. However, over time (decades even!), the initial fruit-forward aromas and flavors evolve into distinctive earthy, truffled notes.

The link between the land and the people was clearly evident at a recent Gigondas tasting and dinner in New York City. Several producers, including Amadieu, who moderated the event, were present. The tasting featured several 2010 Gigondas reds, a vintage blessed with near-perfect weather conditions. At 13 years old, the wines were impressive: concentrated yet refined, with bold and juicy fruit balanced by a savoriness, crisp acidity, and supple, velvety tannins.

Gigondas in the Shadows: A Young Appellation's Journey

When I asked Amadieu why Gigondas isn’t as well-known as other Rhône appellations like Châteauneuf-du-Pape, he attributed it to the appellation’s youth.

“Wine has been made in our region for centuries,” says Amadieu, “ but the Gigondas appellation is only 50 years old, spanning just two generations, whereas an established region like Châteauneuf-du-Pape boasts an 87-year history.”

Amadieu also recounted how Gigondas lacked a structured approach to winemaking in its early days. In fact, before the appellation was created, Gigondas wines were often categorized as Côtes du Rhône or Côtes du Rhône Villages.

"In the past, each generation just did what the previous generation did,” explains Amadieu. “There was no education or research for quality or specificity. The shift towards a more focused, quality-driven approach began with pioneers like my grandfather, Pierre Amadieu, who, 90 years ago, bottled Gigondas wines for the first time.”

Go For The Wine, Stay For The Nature

Gigondas wine producers prioritize land preservation, with vineyards occupying less than half of the region. The 1984 decision to stop cutting forests encourages biodiversity and supports diverse ecosystems, boosting soil health, natural pest control, and grape quality. Consequently, nature enthusiasts and wine lovers alike are drawn to Gigondas for its exceptional wines and pristine natural surroundings.

"We have plenty of tourists, but only half come for wine. They come for nature, to hike, bike, climb, and we are very proud of that," notes Amadieu.

Today, Gigondas producers are also focusing on climate change. As temperatures rise, producers are adapting their practices to maintain balance and aging potential. One example concerns the grapes used in the blend. While Grenache has always been the primary grape in Gigondas wine, comprising 50% or more of the blend, other grapes like Syrah, Mourvèdre, and Cinsault are allowed. Cinsault, with its high acidity, is being used in higher percentages, with less Syrah, a grape that struggles to cope with the heat.

A Sip of Gigondas, A Taste of Place

Gigondas wine tells stories of terroir, tradition, innovation, and community spirit. So, when you open a bottle of Gigondas, you're not just enjoying wine—you're experiencing a slice of the region’s rich heritage.

Here are a handful of the many excellent Gigondas wine producers to look for: Domaine du Terme, Domaine Raspail-Ay, Pierre Amadieu, Château de Saint Cosme, Domaine de Boissan, Maison Gabriel Meffre, Gigondas la Cave.