If you’re looking for an expert guide through the terroirs of the Southern Rhône Valley, look no further than the Perrin family. In 1909, they purchased Château de Beaucastel, and over the past 100+ years have turned it into one of the best and most important estates in France. They’re true pioneers, having farmed organically since the 1950s and biodynamically since the 70s, when most people hardly knew what either term meant. They’ve since expanded their reach beyond Châteauneuf-du-Pape to own vineyards across at least seven villages.

When the family says Gigondas "La Gille" is a special place, we’re inclined to believe them. Here, at high-altitude northwest-facing mid-slope plots between the Gigondas plain and Dentelles de Montmirail, old vines (some pre-phylloxera Grenache at 100+ years) thrive on stony limestone, chalky marl, and sandy safres. They soak up intense sunlight for ripe black cherry and raspberry kirsch, but the elevation, constant mistral winds, and strong diurnal shifts deliver a fiercely fresh, peppery tension rare in Gigondas.

Why You’ll Love It:

• If there’s one family we trust to show us the magic of Gigondas, it’s the Perrins.
  
  
• Organically farmed from high-altitude plots that cooled 2022's heat, 60/40 Grenache-Syrah blend fermented in concrete then foudre-aged for layered spice without bloat—you taste Gigondas altitude, not oak.
  
  
• Ripe black cherry, raspberry kirsch, white pepper snap, mountain garrigue, and Syrah's smoky violet depth. Dense purple fruit leading to wiry mineral tension and mountain freshness. 

How To Serve It:

• Serve at just above cellar temperature, 60-65 degrees in Burgundy stems.
  
  
• Delicious from the get-go, optional decant for 30-45 minutes.Set some aside to open in 5+ years.
  
  
• Pairs beautifully with grilled lamb chops, sausage cassoulet, or richer braises like beef daube.