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Deep ruby, this Gigondas offers raspberry, cherry and red berry with lavender, botanical herbs, white pepper, spice cake and a mineral, smoky edge. Sweet yet energetic, with silky, well-knit tannins and a long finish of red berry liqueur and florals.
Available in store
CloseGrenache, Syrah and Mourvèdre
Food pairings: Provençal ratatouille, beef daube and dishes of eggplant, zucchini, bell peppers and tomatoes, with a fougasse alongside.
Winemaking: The grapes are picked by hand, sorted in the vineyard and fully destemmed. The wine macerates for up to 30 days in enamel-coated concrete vats, ferments with native yeasts and ages for 18 to 24 months in 5,000-liter oak foudres.
Vineyards and terroir: The vines form one contiguous block, mid-slope on terraces of sandy clay and limestone beneath the Dentelles de Montmirail.
Family and history: Domaine Raspail-Ay was founded by Eugène Raspail in the 1850s and passed down to the Ay family. Dominique Ay leads the estate with Christophe and Anne-Sophie Ay, the seventh generation. Apart from a little rosé, the estate makes just one wine: this Gigondas.
