Pierre-Henri Morel
Gigondas Grenache Blend
Gigondas, Southern Rhône, Rhône, France
Dusty cave nose on this one.
Prune, blackberry, fruit drops out in the middle, then becomes tannic with the fruit stripping out. Solid wine, just lacking in fruit.
Great producer, year, area. Unsure what happened here. Ah well!
Dusty cave nose on this one.
Prune, blackberry, fruit drops out in the middle, then becomes tannic with the fruit stripping out. Solid wine, just lacking in fruit.
Great producer, year, area. Unsure what happened here. Ah well!
Fantastic Rhone Valley wine. Notes of dark jammy plum, cedar and clove spice on the nose, with strawberry-rubarb, raspberry sorbet, pomegranate, and light minerally feel, medium plus body, high acidity, and a nice and smooth finish. Great with food, and with an hour decant, by itself.
Fantastic Rhone Valley wine. Notes of dark jammy plum, cedar and clove spice on the nose, with strawberry-rubarb, raspberry sorbet, pomegranate, and light minerally feel, medium plus body, high acidity, and a nice and smooth finish. Great with food, and with an hour decant, by itself.
Jan 12th, 2016
Mmm yum. This is a wine you drink without thinking about. Stewed plummy fruit, ash, and cedar on the nose and more sweet plum fruit on the palate, with a touch of bright raspberry and lavender. Really nice bottle with some petit sirloin and sweet potatoes.
Mmm yum. This is a wine you drink without thinking about. Stewed plummy fruit, ash, and cedar on the nose and more sweet plum fruit on the palate, with a touch of bright raspberry and lavender. Really nice bottle with some petit sirloin and sweet potatoes.
Apr 20th, 2015
Fruity on the nose with blackberries, blueberries and cherries.
Medium-bodied.
Sour on the attack with unripe cherries. Tart medium length finish with soft tannins.
85% Grenache, 10% Mourvedre, 5% Sirah .
14.5% alcohol by volume.
Fruity on the nose with blackberries, blueberries and cherries.
Medium-bodied.
Sour on the attack with unripe cherries. Tart medium length finish with soft tannins.
85% Grenache, 10% Mourvedre, 5% Sirah .
14.5% alcohol by volume.
Black pepper, plums, boysenberry, black olives. Tastes like a meaty stew, delishhh
Black pepper, plums, boysenberry, black olives. Tastes like a meaty stew, delishhh
Dec 10th, 2014Deep earthiness — more dark soil than stone/slate — some plum and dark red cherry, subtle acid. The earthiness gives it some flabbiness that the acid can’t overcome, but still drinks pretty well.
Deep earthiness — more dark soil than stone/slate — some plum and dark red cherry, subtle acid. The earthiness gives it some flabbiness that the acid can’t overcome, but still drinks pretty well.
Sep 28th, 201909' vintage...nice notes of tar and dark fruit
09' vintage...nice notes of tar and dark fruit
Aug 17th, 2017Has a nice, bloody tang. Like biting in to a super rare sirloin. Transitions to a sweet, lifted Grenache spice.
Has a nice, bloody tang. Like biting in to a super rare sirloin. Transitions to a sweet, lifted Grenache spice.
Mar 19th, 2017First mouthful of this was straight dirt. Decided to shelve it for a day and come back, which was a good move. The nose emanates dark cocoa, plum, black currant, graham cracker, vanilla and dry clay. The palette is still fairly tannic, with an undeniable streak of earth, but you've also got some nice, dark fruit around the edges. Baking spice and old leaves also come through, with a tart finish. This one's a whopping 85% Grenache (10 Mourvèdre/5 Syrah), but like a big red this one really calls for a meaty food pairing.
First mouthful of this was straight dirt. Decided to shelve it for a day and come back, which was a good move. The nose emanates dark cocoa, plum, black currant, graham cracker, vanilla and dry clay. The palette is still fairly tannic, with an undeniable streak of earth, but you've also got some nice, dark fruit around the edges. Baking spice and old leaves also come through, with a tart finish. This one's a whopping 85% Grenache (10 Mourvèdre/5 Syrah), but like a big red this one really calls for a meaty food pairing.
Mar 5th, 2017