This 2019 vintage was quite a good year for most of the Gaillac winemakers, thanks to the frost being late and no hailstorm. Spring rains helped our vineyards to resist heavy summer heats and droughts, allowing it to mature, and without bothering the harvest. Though, we had to be patient before harvesting them to their full maturity, the sunny days off-season helped us waiting for the right moment.
This year’s white wines are elegant and fresh, carried by a nice structure. The wine’s fatness is developed all along the vinification.
The moment the grape is harvested, we put it right away into a pneumatic press to obtain by pressing the grape the any precious drops of juice. Then, the juice is poured in 400 litres French oak barrels. Fermentation will occur thanks to the yeast naturally present on the grapes. The temperature is balanced between 16 and 18 Celsius degrees, perfect temperature for the yeast to work, and thus, to obtain the nicest flavours. This step is quite long because there is so much sugar the yeast works slower. But thanks to this, we obtain interesting fermentation notes. Once the tasting balance is perfectly right, we just take the wine and the wine lees. We then put in in barrels for 12 months, with the wine sediment. We use sticks of wood to agitate the mixture and keep the particles in movement, to obtain a great fatness and richness of flavour. For the final step, we let it decant, then filter and bottle it.
Appearance:Yellow gold with silver reflection.
Aroma: Complex on the nose and exuberant jellied fruits (bitter orange, quince, and mango), honey and spices. Bitter notes can be found as a last taste.
Taste:The taste is full and intense, extremely soft but keeping a great vivacity. We find notes of quince jelly, saffron and cloves. The hints of camphor bring quite a bit of freshness and give it balance and length.
Food pairing:On a cheese platter with Roquefort and goat cheese. In aperitif with dried-tomato mousse.
Can be kept upto 8 years