Domaine Pierre Gaillard, Saint Peray, France
- 50% Roussanne
- 50% Marsanne
Pierre Gaillard is one of the most respected vignerons in the Northern Rhône. He had worked previously for both Vidal-Fleury and Etienne Guigal before starting out on his own and then received great reviews when he first started producing in the mid-eighties, his first vintage being 1987.
From the precipitous Medieval village of Malleval, Pierre surveys his fine granitic vineyards of St. Joseph, Condrieu and Côte Rôtie with experienced eyes. He produces around 18,000 bottles of red St. Joseph each year from just under 40 hectares. He is particularly skilful in using oak to coax luxuriant and extremely seductive flavours, but flavours that never lose sight of the individuality of their originating terroirs.
Terroir located at the northern end of the St Peray appellation on the edge of the Cornas appellation. The vines are located at the bottom of the hillside on a granite and arid scree soil. This very warm and protected location gives the wines great richness on a terroir that keeps freshness and minerality.
Manual harvest, strict sorting of healthy and mature grains Alcoholic fermentation in barrels of several wines Controlled temperature 16 ° - 18 °. Malolactic fermentation in barrels. For better aromatic expression, Marsanne and Roussanne are picked and vinified separately; each grape variety having different maturity dates. The musts are vinified in barrels at controlled temperatures and then aged on lees and stirred during part of the aging. 7 to 8 months in fine grain oak barrels (ally and Nevers). No new barrels. After 7 or 8 months of aging, the wines of Marsanne and Roussanne are assembled following tasting in order to create a rich, fresh and aromatic wine characteristic of the appellation.
Full yellow robe. The nose has a rolling, rounded aroma with some typical Saint-Péray salt present, a note of ripeness via its melon and banana flambé air. The palate offers a comfortable, upholstered gras richness with a little clinch of grip on the close. There is an apricot, compote of white fruits flavour backed by a deft note of aniseed.