Everything about Chateau Gigonan Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairings, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Chateau Gigonan as a producer in Chateauneuf du Pape is relatively new to the Southern Rhone Valley. The Callet bought the vineyard and founded the domaine in 1996. Once the purchase was finalized, Jacques Callet instantly set about to renovate the property and build a new, modern cellar.
Chateau Gigonan Vineyards, Wines, Winemaking
Chateau Gigonan owns 30 hectares of vines in Chateauneuf du Pape. 29 hectares are sued for the production of red wine grapes. A whopping 1 hectare parcel of vines is reserved for planting white wine grapes. The Callet family also owns 42 hectares of vines in the Cotes du Rhone appellation. In 2010, Chateau Gigonan was certified agriculture biologique by Ecocert.
Chateau Gigonan produces 3 red, Chateauneuf du Pape wines and one Chateauneuf du Pape Blanc.
Chateau Gigonan Vigne du Regent is produced from 80% Grenache and 20% Syrah. The wine is aged in foudres for 12 months. The production is close to 5,500 cases per year. The production is on average 2,000 cases per year.
Chateau Gigonan Cardinalice is produced from 100%, old vine Grenache. The majority of vines used to produce this cuvee are more than 100 years of age. Close to 500 cases are produced each year.
Chateau Gigonan Chateauneuf du Pape Blanc Clos du Roi is a blend of 45% Roussanne, 32% Grenache Blanc, 18% Clairette and 5% Bourboulenc. The wine is aged in used, French oak barrels. The production is less than 250 cases per year.
Serving and Decanting Chateau Gigonan with Wine, Food Pairing Tips
Chateau Gigonan is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Gigonan is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Chateau Giginan is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Chateau Gigonan is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Château Gigognan Wine Tasting Notes
4 Vintages 6217 Views Sort Vintage Rating
2012 Château Gigognan Cuvée Cardinalice ( Châteauneuf-du-Pape)
Spicy, candied red berries, polished silky textures and freshness leaves a solid impression. Made from a blend of 90% Grenache, 5% Mourvedre and 5% Syrah, the wine reached 14.5% alcohol.
Sep 17, 2014points - Tasted 1104 Views
2012 Château Gigognan Clos du Roi ( Châteauneuf-du-Pape)
Ripe black raspberries with an array of spices, freshness with a peppery finish in an early drinking style.
Sep 10, 2014points - Tasted 2270 Views
2010 Château Gigognan Cuvée Cardinalice ( Châteauneuf-du-Pape)
Forward in style, this lush, juicy, sweet, kirsch filled wine delivers a lot of bang for the buck, especially when you consider it comes from Grenache vines that are more than 100 years of age.
Dec 20, 2014points - Tasted 876 Views
2009 Château Gigognan Vigne du Régent ( Châteauneuf-du-Pape)
Already fun to drink, with its supple textured, kirsch, earth, jam, thyme and garrigue profile.
May 20, 2015points - Tasted 1967 Views