Wines Gigondas Château La Croix des Pins - Les Dessous des Dentelles - 2023

Viniou Reviews

Château La Croix des Pins, Cuvée Les Dessous des Dentelles 2023 from Gigondas is a compelling red wine emblematic of the Southern Rhône’s character. Predominantly crafted from Grenache, typically blended with Syrah and Mourvèdre, this cuvée draws richness from old vines rooted in the stony, well-drained soils characteristic of the Dentelles de Montmirail foothills. The 2023 vintage benefited from a promising growing season, delivering grapes with excellent balance and vibrancy. Vinification at Château La Croix des Pins shows respect for tradition, usually employing careful extraction to preserve freshness and aromatic purity while allowing the wine’s robust structure and innate spiciness to shine.

The Gigondas appellation, nestled beneath the dramatic Dentelles de Montmirail, boasts an important heritage dating back to Roman times. The region enjoys abundant sunshine, warm Mediterranean influences, and cooling Mistral winds which preserve acidity and stave off disease. Soils here are a tapestry of limestone, clay, and gravel, imbuing wines with both power and finesse. Historically, Gigondas has established itself as a serious alternative to neighbouring Châteauneuf-du-Pape, producing concentrated reds renowned for their depth, spicy complexity, and longevity.

When it comes to food pairings, this Gigondas is an excellent match for robust, flavourful dishes. Traditional Provençal fare such as lamb daube scented with rosemary, grilled beef with herbs, or a stew of wild boar provides a wonderful culinary echo to the wine’s spicy, savoury notes. The hearty tannic frame and peppery undertones support Mediterranean vegetable gratins or roasted aubergine, as well as aged cheeses like Tomme de chèvre.

For the best experience, decant the wine for at least an hour to allow it to open up and relax its youthful vigour. Serve at 16-18°C to highlight its aromatic intensity and supple structure. This 2023 cuvée still has a youthful edge; while delicious now with aeration, it will gain further complexity with a few years of cellaring.