Montirius Gigondas La Tour Bio 2022

Montirius Gigondas La Tour Bio 2022 is an organic, terroir-driven red from the southern Rhône that showcases just how refined and vibrant Gigondas can be. Crafted from old-vine Grenache Noir and Mourvèdre, it delivers both power and finesse while remaining remarkably fresh and drinkable. Made entirely in concrete tanks, it captures the purest expression of fruit, spice and place, continuing Montirius’ reputation as one of the leading biodynamic estates in the region.

Tasting Notes
In the glass, Montirius Gigondas La Tour Bio 2022 shows a deep, shimmering ruby colour with violet reflections, hinting at both concentration and youthful energy. The nose opens with vivid red fruits—think wild raspberry and cherry—layered with blueberry yoghurt notes, subtle earth, white pepper and a touch of game that quickly refines with a bit of air. On the palate, the wine is juicy and vibrant, with generous flavours of blackberry, blackcurrant (cassis) and a distinct juniper-like spice that adds definition and length. The texture is silky and almost cool-toned despite the 14% alcohol, carried by very fine-grained, perfectly integrated tannins that give structure without any harshness. The finish is long, fresh and spicy, suggesting a wine that drinks beautifully now but will reward a few years in the cellar. Enjoy over the next 6–8 years as it gains further aromatic complexity and softens even more around the edges.

Production
Sourced from certified organic and biodynamically farmed vineyards in the sun-drenched southern Rhône, the grapes for La Tour Bio grow on classic Gigondas terroir—stony, well-drained soils that naturally limit yields and concentrate flavour. The fruit is harvested by hand at optimal ripeness to preserve freshness and phenolic balance, with careful sorting to ensure only healthy, perfectly ripe bunches make it into the cellar. In keeping with Montirius’ philosophy of minimal intervention, fermentation and élevage take place exclusively in concrete tanks rather than oak, allowing the Grenache and Mourvèdre blend to express pure fruit, spice and minerality without wood influence, and to faithfully transmit the character of Gigondas’ rugged landscape.

Food & Serving
This Gigondas is a natural partner for hearty, flavourful dishes such as rosemary-laced lamb chops, slow-braised beef, wild boar ragù, or grilled sausages with Mediterranean herbs. It also works beautifully with roasted root vegetables, mushroom dishes and aged hard cheeses like Comté or Manchego. Serve at 16–18°C; a light chill on warmer days can emphasize its freshness. Decant for 30–60 minutes in its youth to let the initial animal notes blow off and to fully release the wine’s red fruit and spice complexity.

Producer
Montirius is a pioneering family estate in the southern Rhône, widely respected for its early and uncompromising commitment to organic and biodynamic viticulture. Working across key appellations such as Gigondas, Vacqueyras and Côtes du Rhône, the estate has become a reference point for pure, terroir-expressive wines that eschew heavy oak and excessive extraction. Their decision to vinify and age exclusively in concrete has set them apart in the region, earning critical acclaim for wines that are at once authentic, energetic and elegant. Montirius has played an important role in demonstrating the high quality potential of Gigondas and neighbouring appellations, particularly for drinkers seeking wines with both character and finesse.

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