Braucol, Domaine Gayrard 2019

£13.00

In stock

Braucol, Domaine Gayrard 2019, Gaillac, France.

The vineyard sits upon cool and draining clay-limestone soils in the foothills of the Causses de Quercy, which produce fruity red wines with roundness and finesse. 

This Braucol is generous, supple and full of wild blackcurrant notes, with a touch of spice and delicious green pepper undertones. Soft tannins and juicy fruit fill the palate through to a fruity finish. Great wine for a bbq or any time of the year! 

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Description

Braucol, Domaine Gayrard 2019, Gaillac, France.

Country: France

Region: Gaillac

Grape: Braucol

Volume: 75cl

ABV: 13%

Vintage: 2021

Suitable for Vegans: Yes

Food pairing: Chargrilled red meats, Sunday roast beef.

This characterful red, made from the Braucol variety, is generous, supple and full of wild blackcurrant notes, with a touch of spice and delicious green pepper undertones. Soft tannins and juicy fruit fill the palate through to a fruity finish.

This cuvée is produced from a parcel of old vines, from the local Gaillac variety of Braucol, a dark-skinned local indigenous variety that is sometimes known as Fer Servadou. DNA testing suggests it originates from the Carmenère family. The windswept hillside plot benefits from the warmth of the Mediterranean climate, tempered by oceanic breezes which impart balancing acidity to the fruit and keep the vineyard healthy by aerating the vines. 

The vineyard sits upon cool and draining clay-limestone soils in the foothills of the Causses de Quercy, which produce fruity red wines with roundness and finesse. 

The vineyard is in conversion to organic status; no herbicides or insecticides are used and the vines are manually tended with leaf removal and green harvesting taking place by hand. Constantly striving to improve the natural balance between soil, flora and fauna, practices that respect the environment are employed; with cover crops in the vineyard, natural fertilisers to nourish the soils and silica treatments to help strengthen the vigour of the vines. The fruit is hand-harvested.

The grapes were fully destemmed and fermented with natural yeasts which are present on the berry’s skin and bring the most sincere expression of the terroir and the climate. Vinification took place in the gravity-fed winery without the use of pumps and without additions. Each parcel was fermented at temperatures of less than 25°C in 60 hectolitre concrete tanks.

A brief maceration of less than five days followed, with daily manual punching down of the cap. The wine was aged in concrete tanks for six months.

During the 1990s, the estate went through a short period of cereal cultivation, however in 2013, Pierre and Laure Fabre returned to their ancestor’s estate and restored it back to a vineyard, with the replanting of indigenous varietals. Pierre and Laure produce Gaillac wines from long-lost indigenous varietals, such as Braucol and Loin d’Oeil.

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