Viniou Reviews
Château La Croix des Pins’ “Cuvée Les Dessous des Dentelles” 2023 is a classic red from the renowned Gigondas AOC, situated in the southern part of the Rhône Valley. This cuvée is typically crafted from a blend of Grenache, Syrah, and Mourvèdre, though proportions may vary depending on the vintage. The 2023 vintage benefits from the year’s particularly favourable weather, encouraging optimal ripening and healthy fruit. The winemaking at Château La Croix des Pins seeks to express both varietal character and terroir, often employing gentle extraction and judicious oak ageing to preserve the wine’s freshness and aromatic intensity. The result is a wine with deep garnet colour, offering aromas of ripe blackberries, black cherries, and hints of garrigue herbs, underpinned by subtle spice and a velvety tannic structure.
Gigondas is situated on rugged slopes at the foot of the Dentelles de Montmirail, a striking limestone outcrop that both shapes the landscape and plays a vital role in the terroir. The vineyards benefit from a sunny Mediterranean climate, with hot days and cool nights, which helps preserve acidity and balance in the grapes. The soils are a complex mix of limestone, clay, and rocky scree, lending both power and finesse to the wines. Historically, Gigondas has been overshadowed by its famous northern neighbour, Châteauneuf-du-Pape, but has increasingly earned recognition for structured, ageworthy reds with distinct personality.
In terms of food pairings, this Gigondas matches beautifully with robust southern French dishes such as slow-cooked lamb shoulder with herbs, daube provençale, or grilled duck breast with olives. Mushroom-based stews and ratatouille also highlight the wine’s spicy and savoury notes, while aged cheeses like Tomme de Montagne are excellent companions.
For optimal enjoyment, serve this wine at 16-18°C. Decanting for around an hour before serving will help open up the aromatic profile, allowing its complex layers to reveal themselves fully. This Gigondas will also reward a few years of cellaring to further refine its tannins and bouquet.
