Gour de Chaule

By Josh Raynolds

Jan/Feb 08

2006 Domaine du Gour de Chaule Gigondas Cuvee Tradition 90-93
Deep ruby. Impressively complex bouquet of red berries, cherry, garrigue and minerals, with suave smokiness adding interest. Youthfully taut on entry, but opens to display bitter cherry and cured tobacco flavors. Finishes with a strong floral pastille quality and velvety tannins. This gained sweetness with air but maintained serious structure.

2005 Domaine du Gour de Chaule Gigondas Cuvee Tradition 92
Ruby-red. Powerful cherry and blackcurrant aromas are complicated by fresh flowers and pungent herbs, with a subtle anise quality building with air. Pliant bitter cherry and dark berry flavors offer impressive depth and a lightly chewy texture. Gains sweetness on the long, sharply focused finish. (Rosenthal Wine Merchant, Pine Plains, NY)

Jan/Feb 2006

2004 Domaine du Gour de Chaule Gigondas Cuvee de la Vigneronne 89-91

Dark red. Vivid aromas of cherry, wild strawberry, bitter chocolate and espresso, with a floral nuance adding interest. Sappy and concentrated, with a minerally lift giving energy and thrust to the fruit flavors. Finishes vibrant, focused and persistent.

2004 Domaine du Gour de Chaule Gigondas Cuvee Tradtion 92-94

(the cuvee selected by the American importer) Dark red. Deep, powerful and focused, with concentrated, expressive aromas of dark cherry, wild herbs, licorice, candied violet and Asian spices expanding and deepening with air. Vibrant, sharply focused red berry flavors accented by pepper, mace and rhubarb. Tannins build on the long finish, focusing the red fruit flavors. (Rosenthal Wine Merchant, Pine Plains, NY)

January 30, 2005

Primal and Alluring

HOWARD G. GOLDBERG

Cotes du Rhone reds, commonly poured by the glass in restaurants, are seldom as delicate as the alluring 2003 Domaine du Gour de Chaule. The lingering raspberry flavor and the spiciness mingle with the characteristic primal - some say animal - scent of Rhone reds. Use it with game and beef stew.

Wednesday, February 26, 2003

Gigondas "CuvÈe Tradition" 1999

"A gorgeous wine and a definitive Gigondas, this features expressive dark berry aromas and just the right little whiff of wood. Ripe and soft in feel, with nice fine-grained tannins firming, this is very impressive." -Michael Franz

Jan/Feb 2003

Gigondas 2001 88 - 91

Full deep red-ruby. Superripe aromas of blueberry pie, currant, minerals and spices, with complicating notes of menthol and dark chocolate. Quite youthfully backward in the mouth, but already shows very good intensity and breadth. Offers a restrained sweetness and strong garrigue soil tones. The serious tannins arrive late.

Gigondas 2000 90

Good full red-ruby. Deep but somewhat reduced nose exudes black fruits, roasted game and truffle. Thick, silky and rich, with roasted fruit and game flavors nicely framed by harmonious acidity. This boasts excellent palate presence. Finishes with smooth tannins and very good length.

Jan/Feb 2002

Gigondas 2000 88 - 91

Medium ruby. Perfumed, cool-yet-ripe aromas of blueberry, licorice and roasted nuts. Solidly structured, even a bit muscular, with moderately sweet, intense black cherry flavor and firm tannins. Uncompromising, traditionally styled Gigondas.

Gigondas 1999 88 (+?)

Healthy full red. Roasted cherry, black olive, licorice, earth and smoke on the nose. Lush on the palate, but slightly medicinal and not yet particularly complex. Still, this old-style Gigondas has the stuffing to support its ripe tannins.

Jan/Feb 2001

Gigondas 1999 87 - 89

Saturated, bright ruby. Cool aromas of black cherry, licorice, mint and pungent herbs. Then surprisingly fat and lush in the mouth, with moderate intensity and a note of black olive. Could use a bit more delineation. Finishes with slightly dry tannins and good length.

Gigondas 1998 90 - 91

(a special old-vines cuvee for the U.S. importer; tasted from foudre Full red-ruby. Expressive aromas of spicy dark berries, minerals and leather. Dense, concentrated, ripe and deep; expansive, sweet and quite mouthfilling. Tannins are substantial but mellow and fine. Finishes with noteworthy subtle persistence and a late note of pepper.