Gigondas can offer great values on a Chateauneuf styled wine for a lot less money. This is a great example. And coming, from a less than great vintage, this is drinking quite well at age 5. Deep ruby in color. The nose is tight but with air opens to show raspberries, black cherries, char and spice. On the palate, this has a great texture. Juicy and full bodied. Black cherry fruit over a bed of spice, earth and char. Light tannins. Nice finish. This won't get better but should be at this level for another five to ten years. It will go well with stews or roasts.
This was from Magnum. Deep purple in color. The nose is great with black raspberries, black cherries, garrique and char. On the palate, this is as good as many Chateauneuf du Papes. Deep black raspberry notes with underlying charred wood. Medium tannins. Good acidity. Nice finish. This is young and has at least a decade left and probably more. The juiciness and char would make it great with burgers or steaks on the grill. At $43 for a Magnum, this is a great value.
This is very good and for $30 a nice value. Purple in color. The nose has black cherries, slight mocha, spice and plums. On the palate, this has a wonderful texture. Juicy and plush. Lots of black cherry fruit. The mocha note carries thru. Medium to full bodied. Good acidity. Delicious. Will work with heavier foods (think cassoulet). This has some upscale with future development and should be good for another decade, maybe more.
Gigondas is often thought of as a "poor man's" Chateauneuf du Pape and for a lot of reasons that is true. But, the best Gigondas producers are certainly on a par with many of the better Chateauneufs and Saint-Cosme is certainly one of the best Gigondas producers. At 12 years from vintage, this seems to be at about peak. 2006 was a very good if not remarkable vintage. Being caught between the classic 2005 and the ostentatious 2007, it got a bit over looked. Purple/ruby in color. The nose has cherries, spice, minerals, slight tobacco/dried leaves and dried cherries. On the palate, this