2023 Domaine Les Pallières Gigondas Terrasse du Diable, Rhone Valley

A well-rounded, lively and almost floral Gigondas with small red berries, wildflowers and baking spices on the nose, following through to a full body with polished tannins. Seductive texture with supple fruit character to the long, fine finish.

95-96 points James Suckling

High up on the slopes beneath the Dentelles de Montmirail, Terrasse du Diable captures a cooler, more structured side of Gigondas. Domaine Les Pallières, a collaboration between the Brunier family of Vieux Télégraphe and Kermit Lynch, has carefully restored these elevated terraces, where limestone and marl soils, along with altitude, bring both intensity and finesse to the wines.

Grenache leads, supported by Mourvèdre, Syrah and a touch of Cinsault, and the 2023 vintage shows a beautifully layered profile. Aromatics open with red cherry, raspberry and wild strawberry, followed by darker notes of plum. There is a strong thread of garrigue, thyme, rosemary and dried herbs, alongside spice notes of pepper and clove, with a subtle earthy, stony edge that reflects the site.

On the palate it is medium to full bodied, with fine, structured tannins and a line of freshness that lifts the wine beyond simple richness. The fruit is generous but controlled, moving into more savoury territory with spice, herbs and a faint mineral grip on a long, detailed finish. It feels both expressive and poised, a more lifted, elegant take on Gigondas.

Winemaking is traditional and thoughtful, with careful extraction and élevage designed to preserve the vineyard’s character rather than impose weight.

This is where it really shines at the table. Slow roasted lamb shoulder with garlic and rosemary is a classic, but it also works beautifully with something like duck with figs and spices, or a Moroccan style tagine with apricot and almonds. For vegetarian options, try a smoky eggplant and chickpea stew, roasted cauliflower with cumin and yoghurt, or a lentil and herb dish with plenty of olive oil, the wine’s spice and savoury depth lock in with these flavours.

It is already showing well, but will continue to evolve over the next eight to twelve years, developing more complex notes of leather, dried herbs and earthy depth.