Chateau Gigognan Chateauneuf du Pape Rhone Wine, Complete Guide

Learn everything about Chateau Gigonan Chateauneuf du Pape with wine tasting notes, wine and food pairings, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Chateau Gigonan as a producer in Chateauneuf du Pape is relatively new property in the Southern Rhone Valley. The Callet bought the vineyard and founded the domaine in 1996.

Once the purchase was finalized, Jacques Callet instantly set about to renovate the property and build a new, modern cellar. They also moved to 100% organic farming for all their vineyards.

Chateau Gigonan Vineyards, Wines, Winemaking

Chateau Gigonan owns 30 hectares of vines in Chateauneuf du Pape. 29 hectares are sued for the production of red wine grapes. A whopping 1 hectare parcel of vines is reserved for planting white wine grapes. The Callet family also owns 42 hectares of vines in the Cotes du Rhone appellation. In 2010, Chateau Gigonan was certified agriculture biologique by Ecocert.

Chateau Gigonan produces 3 red, Chateauneuf du Pape wines and one Chateauneuf du Pape Blanc.

Chateau Gigonan Clos du Roi Rouge is made from a blend of 80% Grenache and 20% Syrah. The wine is aged in foudres for 12 months. The production is close to 5,500 cases per year.

Chateau Gigonan Vigne du Regent is produced from 80% Grenache and 20% Syrah. The wine is aged in foudres for 12 months. The production is close to 5,500 cases per year. The production is on average 2,000 cases per year.

Chateau Gigonan Cardinalice is produced from 100%, old vine Grenache. The majority of vines used to produce this cuvee are more than 100 years of age. Close to 500 cases are produced each year.

Chateau Gigonan Chateauneuf du Pape Blanc Clos du Roi is a blend of 45% Roussanne, 32% Grenache Blanc, 18% Clairette and 5% Bourboulenc. The wine is aged in used, French oak barrels. The production is less than 250 cases per year.

When to Drink Chateau Gigonan, Anticipated Maturity, Decanting Time

Chateau Gigonan can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Gigonan is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 3-10 years after the vintage.

Serving Chateau Gigonan with Wine, Food Pairing Tips

Chateau Gigonan is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Gigonan is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Chateau Giginan is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, cheese and tomatoes.

The white wine of Chateau Gigonan is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

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