2011 Gigondas Le Claux

Full-bodied, layered and voluptuously textured, the 2011 Gigondas Le Claux (which comes from limestone soils and vines planted in 1914) has gorgeous lavender, incense, dried underbrush and floral notes, as well as a knockout core of black raspberry and black cherry-styled fruit. Seamlessly constructed, with loads of fruit, fine tannin and excellent overall freshness, it can be enjoyed anytime over the coming decade or more. Without a doubt, the leading estate in Gigondas is Louis Barruol’s Chateau Saint-Cosme. Located just outside the village, he releases an assortment of world class Gigondas, as well as a number of value priced, negotiate-styled Cotes du Rhone efforts that always deliver high-quality (these are normally released under his Saint-Cosme label and do not say Chateau Saint-Cosme). Both 2011 and 2012 are incredibly strong here and readers should not miss these wines! The three single vineyard releases are basically 100% Grenache, from unique terroirs, that are brought up all in Burgundy barrels, 30% being new, 40% 1-year-old and the balance 2-3-year old. In addition to these wines, I review a number of Barruol’s northern Rhone releases in Issue 210 as well, and covered his Chateauneuf du Papes in Issue 209. Importer: Country Vintners, Ashland, VA; tel. (804) 752-3670

Saturated ruby. An exotically perfumed bouquet offers candied red and dark berries, potpourri and Asian spices. Shows pinot noir-like vivacity, with sappy raspberry and boysenberry flavors lifted and sharpened by juicy acidity. Fine-grained tannins give grip to a long, floral-dominated finish. Barruol told me that he thought that this might be the best wine of all his '11s.

Full-bodied, layered and voluptuously textured, the 2011 Gigondas Le Claux (which comes from limestone soils and vines planted in 1914) has gorgeous lavender, incense, dried underbrush and floral notes, as well as a knockout core of black raspberry and black cherry-styled fruit. Seamlessly constructed, with loads of fruit, fine tannin and excellent overall freshness, it can be enjoyed anytime over the coming decade or more. Dec 2013, www.robertparker.com