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Wine News & Reviews

2016 Le Clos des Cazaux Gigondas La Tour Sarrasine - 91-93 PTS - VINOUS

vinous logo"Deep ruby. Mineral- and smoke-accented red berries and garrigue on the deeply perfumed nose, along with a peppery nuance that adds spicy lift. Juicy, nicely concentrated cherry and raspberry flavors are braced by an undercurrent of smoky minerality. Picks up a suave floral nuance on the very persistent finish, which is framed by silky, harmonious tannins. -Josh Raynolds"

- Antonio Galloni's Vinous (August 2018), 91-93 pts

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2016 Le Clos des Cazaux Gigondas La Tour Sarrasine - 93 PTS - JD

jeb dunnuck logo 250"From a bottle in US and showing even better from bottle than barrel, the 2016 Gigondas Tour Sarrasine (70% Grenache and 15% each of Syrah and Mourvèdre brought up in tank) offers a spicy, pine forest, pepper, and earthy red and black fruit-driven profile. Medium to full-bodied, rounded, and incredibly sexy and opulent on the palate, it has a wealth of fruit, beautiful purity, and a great finish. It has the relatively approachable style of the vintage yet given its depth and density, it’s going to evolve nicely for 10-12 years."

- Jeb Dunnuck (September 2018), 93 pts

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2016 Le Clos des Cazaux Gigondas La Tour Sarrasine - 93 PTS - JD2

jeb dunnuck logo 250"I loved the 2016 Gigondas Tour Sarrasine from barrel, and it certainly didn’t disappoint from bottle. A blend of 70% Grenache and 15% each of Syrah and Mourvèdre, brought up in a mix of stainless steel and concrete, it offers a ripe, sexy, incredibly satisfying style as well as lots of complex pine forest, earthy spice, pepper, and sweet blackberry and cherry fruit. It’s well worth seeking out and will keep for over a decade."

- Jeb Dunnuck (March 27th 2019), 93 pts

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2016 Le Clos des Cazaux Gigondas La Tour Sarrasine - 94 PTS - WA

wa94"Darker and deeper than the estate's Vacqueyras, the 2016 Gigondas La Tour Sarrasine is 70% Grenache, 15% Mourvèdre and 15% Syrah. Ripe plum and boysenberry notes lead the way, dressed up by sexy hints of raspberry, leather and baking spices. It's full-bodied and richly textured, with a long, velvety finish. Tasted twice, with consistent notes. - Joe Czerwinski"

- Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 94 pts

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