The 2020 Paul Jaboulet Aîné Gigondas Pierre Aiguille Rouge is a refined blend of Grenache, Syrah, and Mourvèdre, showcasing rich fruit and elegant complexity. With aromas of blackcurrant, raspberry, cedar, and garrigue, it delivers a soft, long palate and solid aging potential. Hand-harvested with precise parcel sorting, this wine reflects the estate’s commitment to quality in the northern Rhône’s renowned terroir.

Vivino | Vivino 3.8

Deep ruby colour. Aromatic nose with red fruits developing into notes of macerated fruits. Straightforward attack, with strong tannins, finishes with great depth and strength.

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Combining the richness of Grenache, the elegance of Syrah and the power of Mourvedre, this Gigondas offers a very complex aromatic palette.
Blackcurrant, raspberry, cedar, garrigue are very present on the nose. The palate is soft and long. 
Good aging potential ranging from 2 to 5 years.

THE LOW TERRACES AND HILLS AWAKEN TO HARVEST’S INTENSIFYING RYTHM
Uncover this pivotal moment.
THE HARVEST IS METICULOUSLY CARRIED OUT BY HAND, WITH PARCEL-BY-PARCEL SORTING USING SMALL 12 KG CRATES.

With over a hundred hectares spread across the major appellations of the northern Rhône Valley, this peak time of the year requires extremely precise organization to harvest the grapes at perfect maturity. Harvesters, carriers, and drivers strive every day for about a month to bring forth a new great vintage.

Technical Specs

Alcohol: Approximately 14.5% ABV
Closure: Natural cork
Harvest: 2020
Oak: Matured primarily in vats; specific oak use and ageing duration not confirmed
Varietals: Grenache, Syrah and Mourvèdre
Farming: Sustainable viticulture
Vineyard Area: Gigondas, Southern Rhône Valley, France
Vinification: Grapes are harvested and selected carefully before fermentation under controlled temperatures. Maceration develops colour, fruit intensity and tannin structure, followed by maturation to integrate the wine's components while retaining its Rhône character.
Winemaker: Paul Jaboulet Aîné winemaking team
Region: Gigondas AOC, Southern Rhône, France

Serving Temperature: 16–18°C
Decanting: 45–60 minutes
Food Pairing: Grilled lamb, roast beef, Provençal stews, venison, braised short ribs, and aged hard cheeses.