93 points Robert Parker's Wine Advocate
"The 2016 Gigondas Aux Lieux Dits had been blended at the time of my visit, but not yet bottled. It looks reassuringly close to how I remember it from last year, with pronounced garrigue notes joined by hints of licorice and blackberries. It's full-bodied, creamy textured and supple, with a long, velvety finish."
"75% Grenache, 13% Mourvèdre, 10% Syrah, 2% Cinsault.
Understated nose but wonderfully ripe raspberry fruit on the palate with a sophisticated, feathered tannic feel and loads of length on the finish. Not the most complex wine as of yet, but has the substance and fruit quality to age well. 17.5/20 points. (RH)"
Vinous Reverie Notes
"The Domaine Santa Duc has emerged in just over a decade as the number one estate for quality in Gigondas. […] Is this the finest estate in Gigondas? ~ Robert M. Parker, Jr. - The World's Greatest Wine Estates
"Yves Gras is one of the appellation's standard bearers [...]. He's toned down the use of oak in recent years." ~ Joe Czerwinski, Managing Editor - Wine Enthusiast
"…a great name in Gigondas." ~ Jancis Robinson
Winery: This cuvee reflects all our locations in Gigondas. It gets its character through the connection between eight different vineyards and four typical grape varieties of the Rhône Valley. Alluvial soils, red and blue clay, as well as marl lime, add to the taste and fragrance of this elegant and expressive wine as do the grape varieties of Grenache, Syrah, Mourvèdre and Cinsault. Each terroir contributes to the overall picture with its character. Typically characterized by fresh fruit and noble, vegetal aromas in its youth, it usually develops a bouquet of exotic spices after a few years of bottle storage. Origin: The vineyards are situated in 8 different localities of Gigondas (called “lieux-dits” in French). Thus the cuvee is called “from different localities” (“Aux Lieux-dits”). Grape varieties: Grenache 75 %, Syrah 10 %, Mourvèdre 13 %, Cinsault 2 %. (40 years old vines). Vinification: Hand picked and sorted, partly destemmed, natural yeasts, long maceration. Ageing: 18 months in casks (foudres) and terracotta jars. Soils: Aluvial, quaternary, stony red clay soils in the localities called : Les Hautes Garrigues, Les Carbonnières, Les Rocassières, Santa Duc, Les Pailleroudas, Les Routes. Blue clay in the locality called : Goujard et Plane. Calcareous marly soils from the Cretaceous in the locality called : Clos Derrière Vieille.