2022 Domaine Les Pallières Gigondas Terrasse du Diable, Rhone Valley

A scented, lively, layered and crunchy Gigondas red, showcasing aromas of cherries, forest berries, orange peel, dried flowers and baking spices. It’s full-bodied and so silky yet has an intense, vivid character with a dense core of fruit lifted by spices and herbs. Pristine, the tension bringing vitality to the vibrant center palate. Fine tannins. More flowers and wild herbs in the pronounced, peppery and lingering finish

97 points jamessuckling.com

Domaine Les Pallières Gigondas Terrasse du Diable is one of the Rhône Valley’s most celebrated wines, produced in partnership between the legendary Vieux Télégraphe Brunier family and American importer Kermit Lynch. Domaine Les Pallières is an historic estate in Gigondas, with vines spread across high-altitude terraces that climb the Dentelles de Montmirail. The Terrasse du Diable cuvée specifically comes from vineyards above 300 metres, some of the highest in the appellation, planted on poor, stony soils that force the vines to struggle and yield small, intensely flavoured berries.

The blend is predominantly Grenache, with smaller amounts of Syrah, Mourvèdre, and Cinsault depending on the vintage. Winemaking is traditional and sympathetic to the rugged terroir: hand harvesting, fermentation with indigenous yeasts, and élevage in large, old oak foudres. The result is a wine that shows both the richness and power of Gigondas but also unusual finesse and freshness thanks to the altitude.

In the glass, Terrasse du Diable is deeply coloured and aromatic, offering black cherry, plum, garrigue herbs, crushed stone, and a touch of spice. The palate is full-bodied but lifted, with ripe yet precise fruit, fine-grained tannins, and a savoury, mineral length. It’s a Gigondas that manages to balance generosity with structure, and critics often note its capacity to age for 10–15 years, gaining more earthy, truffle and leather complexity.

Food pairings naturally lean towards robust and rustic fare: slow-braised lamb shanks with rosemary, grilled venison, or cassoulet. It also works beautifully with game birds, wild mushroom dishes, or aged cheeses like Comté or Tomme de Savoie.