Faraud works very hard in the vineyard, restricting his yields and always harvesting his vines at their maximum ripeness. The wine then rests in old wood for a year before it is bottled. Michel Faraud doesn’t fine or filter his Gigondas and the massive amounts of ripe black fruit flavors found in his wine are always tempered by a profoundly complex expression of the terroir. Domaine du Cayron was one of the very first French wines that I fell in love with when I began selling wine in the early nineties and it is truly an honor to be sharing my enthusiasm for Domaine du Cayron as Michel Faraud consistently brings a great deal of integrity to the table.

The ’04 vintage is the typical blend of 70% Grenache, 15% Syrah and 15% Cinsault. It is a deep ruby in the glass with violet highlights around the rim. The nose carries an enticing array of ripe black fruit scents of plum, cherry and cassis that are backed by deep inflections of dried orange peel, smoked meats, animal fur-like funk, bacon fat, violet, and an ample dusting of dried herbs that lend themselves nicely to the aromas of sun-baked stones. The palate is a superbly vibrant and invigorating expression of the Southern Rhône with ample flavors of black cherry, blood orange pulp, plum, candied violet, creamy cassis and wild blackberry carried along with a note of bramble and the slightest suggestion of oak. The tannins on the finish are super-fine and perfectly melded to the wine’s moderate acidity. This Gigondas is drinking beautifully right now and it will also age gracefully for another ten years. Serve with herb-encrusted roast chicken, grilled squab, wild boar sausage, leg of lamb, hearty beef dishes or grilled marinated beef.

—Donald

“Medium ruby color. Rich, earthy nose offers ripe red berry and mocha aromas and notes of baking spices and roasted coffee. Round and supple in the mouth, with sweet floral and wild strawberry notes. Intriguing nuances of thyme and tarragon emerge up on the fleshy but firm finish.” —IWC 89-91