Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Best 5 to 15 years from vintage.
vintage5 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

Aroma: ripe cherry, garrigue, dried violet, pepper, earthy mineral

Palate: red plum, dried herbs, iron, firm tannins, long dry mineral finish

Traditional Gigondas from the Ay family; old-vine Grenache unfiltered and aged in old foudres, offering excellent value and classic garrigue-driven Southern Rhone personality.

What it pairs with

  • Provencal lamb daube
    Classic Grenache-based Gigondas with traditional slow-braised lamb.
  • Aged Brebis des Pyrenees
    Firm tannins and earthy character pair well with aged sheep's-milk cheese.
  • Wild mushroom ragout with polenta
    Iron and earthy mineral notes complement wild mushrooms.

How to serve Domaine Raspail-Ay Gigondas

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Provencal lamb daube, Aged Brebis des Pyrenees, Wild mushroom ragout with polenta. Match the wine's structure to the dish's fat and salt.

History

The Ay family has farmed Gigondas for several generations. Dominique Ay runs the domaine today in a traditional style: no filtration, no new oak, old foudres only. The wine is one of the most consistent and honest expressions of the Gigondas appellation.

  1. 1960: Raspail-Ay established as an estate-bottled Gigondas
  2. 1995: Dominique Ay takes over; maintains traditional no-filtration approach

Facts

Producer
Domaine Raspail-Ay · visiting guide
Grapes
Grenache (80%), Syrah (15%), Mourvedre (5%)
Classification
Gigondas AOC
Oak
Old large foudres; no new oak; no filtration
ABV
14.5%
Price
EUR 30-50 at retail
Drinking window
5-15 from vintage
First vintage
1960

Frequently asked about Domaine Raspail-Ay Gigondas

What does Domaine Raspail-Ay Gigondas taste like?

On the nose, ripe cherry, garrigue, dried violet, pepper, earthy mineral. On the palate, red plum, dried herbs, iron, firm tannins, long dry mineral finish. Structurally full-bodied, firm tannins, medium acidity with a long finish. Traditional Gigondas from the Ay family; old-vine Grenache unfiltered and aged in old foudres, offering excellent value and classic garrigue-driven Southern Rhone personality.

When should I drink Domaine Raspail-Ay Gigondas?

Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Domaine Raspail-Ay Gigondas?

Provencal lamb daube is the canonical pairing. Other strong matches include Aged Brebis des Pyrenees and Wild mushroom ragout with polenta. Classic Grenache-based Gigondas with traditional slow-braised lamb.

What grapes are in Domaine Raspail-Ay Gigondas?

The blend is Grenache (80%), Syrah (15%), Mourvedre (5%). The wine is classified as Gigondas AOC.

Tags

dry firm tannin full body grenache medium acid medium term mood rustic mood savoury mourvedre occasion cellar occasion dinner party old vines old world pairs with aged cheese pairs with mushroom pairs with red meat price premium still red syrah value pick

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