This is a Red Rhone Blend consisting of 80% Grenache and 20% Syrah. I decanted for about an hour and a half before pouring. I got some nice fruit notes while pouring into the decanter and loved the sensual garnet color of the wine.
The nose has some nice dark fruit on it—black cherry, blackberry—and some nice licorice notes. On the palate, that big fruit comes through nicely. There’s some good spice in this wine that comes across as licorice with a bit of clove thrown in for good measure. The big, puckery tannins create a really nice mouthfeel. I would label this wine as medium-bodied, but feel like it drinks much bigger. The Pierre Amadieu Gigondas has a good grip and the tannins and spice make for a nice, long finish. Overall, this is a nicely integrated wine.
This is the second bottle of Pierre Amadieu Gigondas the rib and I have enjoyed, so I knew going in it was a nice, big wine. I paired it with—wait for it—chili! That’s right, chili. Chili is one of those foods that many (if not most) even half-educated food or wine buffs will tell you is difficult to pair with wine. I generally agree and will stick to a beer if I want an adult beverage with my chili. However, the Pierre Amadieu Gigondas held up well against the boldness and spice of the chili. I wouldn’t call it the absolute perfect pairing, but I didn’t mind having a sip or two of the wine while eating. This wine will hold up well to big meats and rich foods. For those who are so inclined, the Pierre Amadieu Gigondas would also be nice to sip while enjoying a cigar.
I think this wine would benefit from some additional bottle time. That said, it is more than drinkable right now, although I would recommend decanting for a couple of hours before pouring. If you enjoy a big Rhone blend, or are unfamiliar with Rhone wines, the 2006 Pierre Amadieu Gigondas is a good choice. At $20, you’ll get more than your money’s worth out of this bottle.
From the Corkpit,