2023 Domaine Saint-Damien "La Louisiane" Gigondas Vieilles Vignes

Professional Reviews

Staff Reviews

KM

Keith Mabry

Keith Mabry

K&L Buyer

Review Date: 02/2026

Saint-Damien’s La Louisiane comes from a single parcel located further down the slope in Gigondas. It consistently stands as one of the producer’s most compelling lieu-dit bottlings, and the 2023 vintage absolutely delivers. The wine shows gorgeous breadth on the palate, with expansive black cherry fruit framed by beautifully integrated, melting tannins. This is an undeniably seductive wine, and I’m excited to watch how it evolves over the coming years.

NS

Noah Schwartz

Noah Schwartz

Review Date: 02/2026

This is an enchanting wine that pairs well with most meats. The nose offers a mix of cherry, pepper and herbs, while on the palate you get a surge of black and red fruits. The polished tannins provide just the right smoothness to balance its acidity, and the long finish makes you go right back for more. If you want the taste of the Southern Rhône at a good price, but are too impatient to wait for it to age, this wine is the right choice! It’s very enjoyable to drink young and will be even better with age.

Notes

Domaine Saint-Damien is a historic family estate in Gigondas, farmed by the Saurel family since the early 19th century and now led by Romain Saurel, with organic certification since 2012. Their vineyards span several key parcels, including Les Souteyrades, La Louisiane, Le Gravas, and Clos de la Marquise, each contributing distinct expressions of the appellation. The sites feature varied limestone- and clay-rich soils and a high proportion of old-vine Grenache, often complemented by Mourvèdre. In the cellar, traditional concrete fermentations and élevage in large foudres emphasize structure, freshness, and the savory garrigue character typical of top Gigondas. The La Louisiane cuvée is sourced from parcels on the middle terraces of Gigondas, planted on poor, red alluvial soils studded with shattered stones, lending tension and mineral lift. The blend is 80% Grenache, 15% Mourvèdre, and 5% Cinsault and Syrah, from vines of remarkable age, including Grenache planted in 1942, Mourvèdre in 1977, and Cinsault in 1951. After harvest, the grapes are co-fermented with a six-week maceration in concrete tanks, building depth, concentration, and structure. The wine is then aged for 12 months in large oak foudres and bottled unfined and unfiltered, preserving purity, texture, and the expressive character of the site.