2010 Domaine Brusset Gigondas Tradition Le Grand Montmirail
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The 2010 Gigondas Tradition Les Grands Montmirail (70% Grenache and the rest equal parts Mourvedre, Cinsault and Syrah) comes from south-facing vines planted in limestone soils, hence the wine’s super-ripeness. Its dense purple color is followed by notes of pen ink, incense, camphor, graphite and loads of blackberry and cassis fruit. Full-bodied, rich, sexy and open-knit, this unfiltered, dense red will have many admirers. Enjoy it over the next decade. Domaine Brusset is one of the pioneers of the more modern style of barrique-aged Gigondas, although in fact, their traditional cuvee is aged in 70% tank and 30% small oak. The luxury offering, Les Hauts de Montmirail, is aged in equal parts small oak and tank. These 2010s are both sensational efforts as Brusset always seems to get everything possible from his vineyards. There are 3,000 cases of the Tradition and 1,300 of Les Hauts de Montmirail. Importer: Simon N Cellars, Charlottesville, VA; tel. (434) 977-4476
Punteggi della critica
Robert Parker
Jancis Robinson MW
Altre recensioni e punteggi
A knockout Gigondas that’s a blend of 70% Grenache, 20% Syrah, and 10% Cinsault, aged 70% in tank and 30% in demi-muids (2-4 year-old barrels), the 2010 Le Grand Montmirail gets a big “Wow” in my notes. Loaded with ripe blackberry, cassis, licorice, herbed meat, and roasted garrigue aromas and flavors, this full-bodied 2010 has a slightly modern feel, yet stays firmly planted in the south of France. Ultra pure, fresh, and long, this will benefit from short-term cellaring, and have 12-15 years or more of total longevity.
(65% grenache, 15% each of mourvedre and syrah and 5% cinsault): Opaque purple. Powerful aromas of cherry, blackberry and licorice, with a strong floral quality adding complexity. Weighty bitter cherry and dark berry flavors coat the palate and pick up a touch of warmth on the back. Shows some youthfully strict tannins on the finish, which leaves notes of licorice and cherry behind.
Mid crimson. Treacly and slightly raw on the nose; diffuse on the palate. A bit stewed. (JR)