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.
he grapes are picked fresh, early in the morning to be pressed at the right temperature, between 8 and 14 Celsius degrees, to avoid any chance premature oxidisation of their juices. This way keep the individual character of each variety. Grapes are then placed in a pneumatic press which carefully preserves them from excessive crushing. The so-called ‘must’ passes into stainless steel tanks which are temperature controlled, then it is racked. This process eliminates any coarse particles which would suppress any delicate flavour.
We are now at the crucial stage where the alcoholic fermentation changes grape juice into the wine you will be able to taste today. The yeasts often continue their work for a fortnight, at temperatures between 12 and 16 Celsius degrees. Sustaining these temperatures allows the yeasts to work very slowly, to their full scope, and thereby the wines develop their maximum flavours – alchemy at work.
For this wine, we wanted to keep its light sweetness which is why we stopped the alcoholic fermentation prematurely in order to give it a fruity hint carried by the sugary residues.
Appearance: a pale-yellow color with shiny silver reflection
Aroma: Fruity and exuberant, acacia flowers notes are blended with scents of fresh mango.
Taste: The onset is clear and lively with a dominance of exotic fruits. We are seduced by a sweet final with mixed notes of sweetness and freshness, leaving on the tongue a nice touch of acidity.
Food pairing:In aperitif, with a fresh goat cheese, a red dahl with fresh vegetables, and for any gourmet, a mango cheesecake.
Can be kept up to 2 years.