Benjamin Gras took over the reins from his father Yves in 2017. He’s since elevated the vineyard practice from organic to biodynamic certification, deftly handles extraction in the cellar, maturing the wine in a combination of Stockinger foudre and amphora. All for purity and expression.

Comprising of the estate’s oldest vines—a mix of Grenache and Mourvèdre from the le plateau in front of the village. Aged in 80% Stockinger foudres, 20% terracotta jars. Delightfully ripe, with a mélange of blackberry, black cherry and fig compote flavors melded together, backed by licorice root, roasted alder and bittersweet cocoa notes that add range through the finish. A hefty style, but has the detail to match.

“These are our historic parcels, the terroir in which the wines of our estate have been firmly rooted for six generations, starting when the Domaine was established in 1874. In 1852 the town council of Gigondas decided to auction 12 hectares of communal land, and the vines that were soon planted there revealed these great terroirs.”