Wines Gigondas Domaine Grand Montmirail - Vielle Vignes - 2020

Viniou Reviews

Domaine Grand Montmirail’s 2020 Gigondas Vieilles Vignes is an impressive example of Southern Rhône winemaking, crafted from old vines that lend complexity and depth to the blend. The cuvée typically showcases a classic Southern blend dominated by Grenache, with Syrah, Mourvèdre, and possibly a touch of Cinsault, though Grenache remains the star. The 2020 vintage benefited from a warm, relatively dry growing season that produced ripe, concentrated fruit. Old vine (vieilles vignes) parcels, rooted deeply in stony, limestone-rich soils, help create a wine with both structure and elegance. The winemaking often involves traditional fermentation with gentle extraction and aging in large oak vats, allowing the terroir to shine through without being masked by excessive wood.

Gigondas itself lies in the Southern Rhône Valley, nestled against the rugged Dentelles de Montmirail. This region is renowned for its powerful yet nuanced reds, sharing some characteristics with neighboring Châteauneuf-du-Pape but often with their own signature freshness and minerality. The Mediterranean climate ensures hot, sunny days, but cool nights—thanks to elevation and the Mistral wind—help retain aromatic lift and balanced acidity. Soils here are a mix of limestone, clay, and alluvial stones, creating excellent drainage and imparting the wines with a distinct, savory backbone.

For food pairings, this Gigondas shines alongside robust, flavorful dishes. Traditional Provençal fare such as lamb shoulder with rosemary and thyme, daube de boeuf (a southern French beef stew), or grilled duck breast with black olives and herbes de Provence are all excellent matches. The wine’s richness and subtle earthiness also complement Mediterranean grilled vegetables, wild mushroom ragout, or even aged cheeses like Comté or Tomme de Savoie.

To fully enjoy the complexity and depth of Domaine Grand Montmirail’s 2020 Gigondas Vieilles Vignes, serve it at 16-18°C. Decanting for one to two hours before tasting will help open up the bouquet and soften the tannins, allowing all the flavors and aromas to express themselves beautifully.