89Critic Reviews (3)
John Szabo, MS
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Here's another remarkably silky, grenache-based Gigondas, showing the baked red berry, garrigue and scorched earth...
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David Lawrason
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This has a shy, reserve nose with anise, earth, faded florals and dried fruit. It's mid-weight, fleshy and a bit...
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Sara d'Amato
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A spicy, meaty, well priced Gigondas. Keenly, naturally made with lots of appeal and relatively good complexity. A...
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Community Reviews (1)
Philip Coville
Quite nice after cellaring. Berry fruit still very evident while the tannins are still holding it all together. An excellent recommendation from the pros!
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