Gaillac is a particularly interesting region in terms of wine. Despite its geographically blessed coastal neighbour Bordeaux’s efforts to keep it down, it is one of the oldest winemaking regions in France, dating back to the Roman times.
It henceforth has a variety of interesting and well-adapted indigenous varietals. It is influenced by the Atlantic to the west, bringing moisture, the Mediterraneran to the south, bringing warmth, and the cool winds that come from the mountains to the east.
Sylvie, Philippe and their sons Pierre and Hyppolite manage their 70 hectares as a proper working farm, 20 hectares is under vine whilst the rest is grassland for their organic beef cattle, lentils and ancient grains for bread.
For Philippe and Sylvie, raising animals and making wine are symbiotic - the cows become an integral part of caring for the vines and
their manure is an important base for the compost that they prepare to fertilise the vines. Vines are planted on a variety of terroirs including sand, schist, clay, limestone and worn pebbles.
The Syrah vines are planted over flattened pebbles deposited by the Tarn river over millions of years. The harvest was done the second week of September. Whole bunches are left to rest at 12 degrees for 24 hours before being passed to fibreglass vat to undergo carbonic maceration for 18 days.
Bottled in May without any fining, filtering or additions.
Grapes: Syrah (100%)
Soil type: A blend of sand, clay and limestone
Age of vines: 15 years
Sulfites added: none
Bois Moisset - Pradel
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