The village of Gigondas was a wine-making area until an outbreak of phylloxera left its mark (end of the 19th century). In the wake of the catastrophe, Gigondas turned to olive growing. After the ¿Black Freezes¿ of 1956 that ravaged most of its olive trees, Gigondas returned to its roots with a quality vineyard that was granted the AOC label in 1971. Gigondas wines are characterised by their red colour heightened by flashes of purplish-blue. In its young stages, the Gigondas develops generous and complex aromas of game, red fruits (Morello cherry) and vegetable notes reminiscent of the southern garrigue. After ageing for numerous years, pronounced notes of game, earth and mushrooms come to the forefront as they begin to be expressed through a veil of garrigue aromas. Its significant tannic structure lends Gigondas wine exceptional ageing properties.