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Gigondas (pronounced zhee-gawn-dahs) is located in the southern part of the Rhone.  Gigondas’ are made primarily from Grenache along with some Syrah and Mourvedre.   Dorothy Gaiter and John Brecher’s column in yesterday’s Wall Stree Journal (Sept. 19, 2008) focused on this lesser known Rhone and inspired me to stop by the wine shop on the way home to pick up a bottle.

The wines’ bite and muscularity translate ultimately into one word: real. ~ WSJ, 09/19/08, W6

To that end, I went with the Pierre Amadieu Romane Machotte 2004 for $21.99.  This particular Gigondas was also rated part of Gaiter and Brecher’s article.

Pierre Amadieu Romane Machotte 2004

Pierre Amadieu Romane Machotte 2004

I paired this one with grilled bison burgers and mac n cheese.  The gamey bison was an ideal pairing for the earthiness of the Gigondas.  The 2004 Pierre Amadieu Romane Machotte is a blend of grenache (80%) and syrah (20%).

Tight upon opening – decanted for about an hour.  On the nose I got a lot of blackberry, cherry and a good earthy, spice component.  Well balanced wine.  The dark fruit in the mouth was complemented by earth, spice and ‘rust’ on the finish.  This wine reminded me of an old tractor for some reason – can’t explain why.  Overall, this Gigondas was solid!

Go get a Gigondas tonight.