The 1995, a classic powerhouse, reveals the herbes de Provence/earthy concoction that the French call garrigue. Throw in copious quantities of black cherries, kirsch, olives, and truffles, and the result is a forceful, rich, full-bodied wine with a tannic finish. This muscular, large-scaled Gigondas could merit an outstanding score with another 2-3 years of cellaring. In total contrast to the 1996, the 1995 Domaine de la Garrigue's Gigondas should be cellared for 3-5 years and drunk over the following 10-12.For some reason, the Bernard family, which also owns the best restaurant in Gigondas, Les Florets (which I highly recommend), rarely want to include their wines in comparative tastings, but every time I have had one, I have marked it extremely well.No known American importer.
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