2015 Xavier Vignon Gigondas Xavier
Proprietary Blend - 750ML
  • WA 91
  • VN 91

Reg: $34.94

$27.94

In Stock: 4 btls
Ships Immediately

Pre-Arrival: 0 btls
ETA: Pending

Reg: $34.94

$27.94

In Stock: 4 btls
Ships Immediately

Pre-Arrival: 0 btls
ETA: Pending

Shipping info Storage info

WA 91
Robert Parker's Wine Advocate, December 2016
(89-91) The 2015 Gigondas (95% Grenache and 5% Mourvèdre) is a more medium-bodied, pretty wine that has an approachable feel in its ripe plum and blueberry fruits, violets and peppery herb aromas and flavors. It has ripe... (89-91) The 2015 Gigondas (95% Grenache and 5% Mourvèdre) is a more medium-bodied, pretty wine that has an approachable feel in its ripe plum and blueberry fruits, violets and peppery herb aromas and flavors. It has ripe, supple tannin and good mid-palate depth, and it should drink nicely right out of the gate.
VN 91
Vinous, September 2017
Dark red. Expansive, spice-accented black and blue fruit, Indian spice and licorice aromas, lifted by a peppery nuance. Smooth and alluringly sweet, offering sappy black raspberry and floral pastille flavors that gain... Dark red. Expansive, spice-accented black and blue fruit, Indian spice and licorice aromas, lifted by a peppery nuance. Smooth and alluringly sweet, offering sappy black raspberry and floral pastille flavors that gain energy as the wine opens up. In a plush, opulent style; a refreshing jolt of minerality adds cut to the long, gently tannic finish. -Josh Raynolds
Color & Type Red
Varietal Proprietary Blend
Country France
Region Rhone
Sub-region Southern Rhone
Vintage 2015
Percent alcohol 14.5%
Closure Cork

Winery

Xavier Vignon

As the technical director and head enologist at “Avignon Oenologie Conseil,” Xavier oversees winemaking at more than 300 estates, including many of the best-known domaines in Châteauneuf-du-Pape. In lieu of payment for his laboratory’s service, he sometimes accepts wine, which “Xavier Vins,” the micro-négociant company he established in 2002, finishes and bottles.

Originally a physical chemist, Xavier is particularly interested in how the spectrum of dissolved mineral salts in the groundwater of each vineyard, which varies from parcel to parcel, influences the expression of terroir in the grapes. “I’m a trained enologist,” he says. “I’ve examined wine down to the molecular level. Which, in the end, convinces me that what is most important are the vines, the depth of the roots, and the health and balance of the vineyard.”