Gigondas wine: the southern Rhône cru beneath the Dentelles de Montmirail
Gigondas is a small village and an appellation in the southern Rhône, where vineyards climb the slopes below the Dentelles de Montmirail, a jagged limestone ridge that rises above the plain. In 1971 Gigondas became the first village of the Côtes du Rhône Villages to be granted its own appellation, and today it ranks alongside Châteauneuf-du-Pape as one of the most respected crus of the southern Rhône. The mountains split the area into warmer and cooler zones, and the high vineyards on limestone, marl and stony soils give the wine a freshness you don't always find further down the valley.
Grenache, Syrah and Mourvèdre: what Gigondas red wine tastes like
Red Gigondas is made from at least 50 percent Grenache, usually completed with Syrah and Mourvèdre. The result is a full, warm red with black cherry, blackberry, liquorice and garrigue, the dry Provençal herbs such as thyme and rosemary. The tannins are firm, and the best wines carry a cool, stony freshness that keeps them in balance. Young Gigondas is juicy and spicy, while older vintages develop leather, dried fruit and truffle. The appellation also covers rosé, and since the 2023 vintage white wine may be labelled Gigondas too, with at least 70 percent Clairette.
Gigondas producers in our range
E. Guigal makes a classic, spicy Gigondas. Santa Duc is represented by Les Hautes Garrigues, Domaine Saint-Damien by La Louisiane, Les Souteyrades and Vieilles Vignes, and Moulin de la Gardette by Cuvée Tradition and Ventabren. Domaine Raspail-Ay comes in every size from half bottle to magnum and three-litre bottle.
You'll also find Domaine des Bosquets with Le Lieu-Dit, Montirius with organic cuvées such as La Tour and Confidentiel, and Clos des Cazaux Sarrasine. For the mature style there is a Gourt de Chaulé from 1994, and the magnums from Domaine des Bosquets and Saint-Damien are made for the cellar.
Gigondas, Châteauneuf-du-Pape and Vacqueyras compared
Gigondas is most often compared with Châteauneuf-du-Pape. Both are built on Grenache, but Châteauneuf may blend more grape varieties and has its warm rounded stones, while Gigondas from its higher vineyards tends to be tighter, spicier and more mineral. The neighbouring village of Vacqueyras lies just south of Gigondas and makes wines from the same family, usually a little softer and more approachable.
Food pairing with Gigondas
Red Gigondas is made for hearty food: leg of lamb with garlic and rosemary, game, beef stew, cassoulet and anything from the grill. Older bottles suit duck, mushrooms and truffle. Serve the red at 16 to 18°C and give young vintages an hour in a decanter.
Gigondas wine FAQ
What kind of wine is Gigondas?
Gigondas is an appellation in the southern Rhône. The great majority of its wines are red, based on Grenache with Syrah and Mourvèdre, but rosé is made too, and white wine since 2023.
Is Gigondas a Côtes du Rhône?
Gigondas is one of the Rhône crus and has had its own appellation since 1971, so the label says simply Gigondas rather than Côtes du Rhône.
Which grape varieties are used in Gigondas?
Grenache leads in the reds and rosés and must make up at least half the blend, usually with Syrah and Mourvèdre alongside. White Gigondas is based on Clairette.
How long can you age Gigondas?
Most red Gigondas drinks well after four to five years and can develop for ten years or more in good vintages. Rosé and white are best young.
What is the difference between Gigondas and Châteauneuf-du-Pape?
Both are Grenache-based crus from the southern Rhône. Gigondas comes from higher, cooler vineyards beneath the Dentelles de Montmirail and is often spicier and tighter, while Châteauneuf-du-Pape is usually rounder and more generous.