|Location||📍 Gigondas, Rhône, France|
|Grapes||Syrah, Grenache, Mourvèdre|
|Specificity||The wine ferments in Gallo-Roman vats, perfectly preserved from the medieval period.|
Even before Christopher Columbus travelled to the Americas, Louis Barruol’s ancestors were making wine in Gigondas (they started in 1490, to be exact). Indeed, there are Gallo-Roman fermentation vats in the cellar, still perfectly preserved, along with a chapel from the 12th century just up the hill – we are talking some proper history. Every visit here is nothing short of sensational: we’re not just in the presence of one of the Rhône’s greatest winemakers, but Louis is renowned throughout the whole of the world of wine, by consumer, sommelier, journalist, or fellow vigneron.