2015
Grown organically since 2015

Chateau Gilbert & Gaillard Francois Gilbert Philippe Gaillard 1991 Gilbert & Gaillard Saint-Chinian Languedoc Chateau Gilbert & Gaillard

Gilbert Gaillard Chinian

Saint-Chinian Pour Les Amis “for friends”

Saint-Chinian, Languedoc, Southern France

150 180 –

50% Syrah, 40% Grenache, 10% Mourvedre (25)

8-10 (Delestage)

14.5%

Chateau Gilbert & Gaillard was born from the efforts of two wine enthusiasts and wine critics, Francois Gilbert and Philippe Gaillard. In 1991, they started publishing wine magazine Gilbert & Gaillard to share their wine critics and knowledge with wine lovers. The magazine is now available on 5 continents. Their years of experiences of travelling around the world and the professional knowledge of wine, as well as their passion for wine help them establish Chateau Gilbert & Gaillard in Saint-Chinian and Languedoc. Gilbert, as the son of the winemakers family , and Gaillard, as a doctor in Geography who specializes in the study of wine terroirs, accentuate the importance of nature. The winemaking philosophy of the Chateau is to transcribe the terroir of Chinian to the consumer, from the vine to the glass, keeping all these features namely, the freshness, the finesse and elegance.

Saint-Chinian truly reflects the gradually-forgotten notes of garrigues. Pour Les Amis means for friends, this wine is for friends. Terroirs have become just promotional gimmicks in some wineries. To distinguish whether the terroirs is real or not, what a drinker can do is to take a sip. The taste may be from terroirs, oak or grapes. This wine is like an old friend who was gone for ages. It may not be glorious, but its simplicity and genuineness will arouse echo in your minds.

Appellation:
Saint-Chinian, Languedoc, Southern France

Country:
France

Type:
Red/Rouge (Still)

Terroirs:
Clay-limestone and Combes plateau located between 150 and 180 m altitude on average.

Grape Varieties:
50% Syrah, 40% Grenache, 10% Mourvedre (Average age of vines:25 years)

Winemaking:
The grapes are destemmed and sorted manuallyon belts then placed in vats.Vatting lasts approximately 8 to 10 days, characterized by gentle extraction carried out using delestage at the start of fermentation.

Alcohol Degree:
14.5%

Tasting Notes:
Dark, purple color.Intense nose of red and black fruits set against a discreet mineral background.The palate, while supple, reveals a pleasant fruity and spicy intensity supported by a sensation of freshness.

Food Pairing:
Subtly spicy dishes, Mediterranean cuisine.