Gaillac Wine

Gaillac vineyards

Wine tasting on a forty one degree day may not be ideal, but we brave intrepid gang of four did just that yesterday.

My French Prof Christophe told me he discovered a new wine recently. It is on the wine list of a newly opened restaurant; Cafe Joubert at Fraysac. I had offered to take two English women staying in Labarthe-Bleys this week to a winery so Domaine de Brin was a natural choice. Christophe just happened to want to go there as well so he was our chauffer.

Damien Bonnet is referred to as "le jeune homme" and he does indeed look just that. But he is  26, a qualified oenologist with his studies followed up by experience in various wineries. The 2008 vintage is his first on his own without his father and they are worth talking about.

We first looked over the winery, discussed his philosophy to vineyard management, the efficacy of cement tanks, new and used French oak, yeasts, fining and all those other interesting things which certainly make my approach to wines more personal.

Braucol

But the moment of truth is in the tasting. I did not tast the rose but all agreed it was very fruity and neither "jammy and sickly" nor too acidic. I was most interested in tasting the white, Peirres Blanches, which is a blend of two local grape varieties,  Mauzac and Loin de l'Oeil. Unfortunately he did not have enough left for a tasting but I was able to buy a few bottles and one of them is in the fridge, but not, I am sure, for long.

The reds were of most interest to me. The first was Vendemia, which is the word for vintage in Occitan, the old language of the south. A pleasant wine but not what I was looking for. The second Anthocyanes was another matter. It has seen some oak but it was not overpowering and even at this early stage in life is well balanced with a lovely nose and lots of fruit. It is a blend of the two Gaillac AOC red varieties, Duras, and Braucol. The Duras is said to provide the spice and the Braucol the berry fruit flavours. This is a wine I expect to improve be suitable for cellaring. I doubt it will last long in my cellar though.

The last but not least red was the Brin de Temps. This wine is much fuller, again with well integrated oak and fruit; a lovely smooth well balanced full bodied wine as the experts say. The nose led me to expect just what I found on the palate, always a good sign for me. I guess this is the real find of the day for long term storage. It is a blend of Duras, Braucol and Cabernet Sauvignon.

Anyway it was a delightful morning despite the heat and I look forward to drinking them in more favourable conditions. Tonight at dinner with some friends in fact.