Chateau Gilbert & GaillardFrancois GilbertPhilippe Gaillard1991Gilbert & GaillardSaint-ChinianLanguedocChateau Gilbert & Gaillard

GilbertGaillardChinian

Francois Gilbert Saint-Chinian2001625SyrahChateau Gilbert & Gaillard

Saint-Chinian, Languedoc, Southern France

180

Syrah 70%, Grenache 20%, Mourvdre 10% (30)

40%12-18

(James Suckling’s rating: 91 points)

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.

In the video, Franois Gilbert presents its features and the milestones of geological formation. Although the video is in French, you can still have a glimpse on this exceptional Terroir 200 metres south of the Saint-Chinian appellation. It is a 16 hectares winery, the vines are at least 25 years old, mainly composed of Syrah, their signature Chateau blend is more complex and structured. Their wines are full of mineral structure, plenty of garrigues and nice spices with delicious red fruits, it has a seamless balance of freshness and elegance.

Appellation:
Saint-Chinian, Languedoc, Southern France

Country:
France

Type:
Red/Rouge (Still)

Terroirs:
Plateau of Pebbles Clay Limestone from the Cretaceous and Eocene located at an altitude of 180 meters.

Grape Varieties:
Syrah 70%, Grenache 20%, Mourvdre 10% (Old vines about 30 years)

Vinification:
The grapes are destemmed and sorted manually on belts then placed in vats.Vatting lasts approximately 3 weeks, characterized by gentle extraction developing aromatic complexity.40% of the juice is aged in barrels between 12 and 18 months.

Tasting Notes:
(James Suckling’s rating: 91 points)
A slightly gamey nose of Mediterranean herbs, mushrooms, tree bark and black earth. Fresh, medium-bodied palate turns fruity and glycerol with fine, silky tannins. Balanced with a juicy center-palate and a flavorful finish.

Food Pairing:
Meat in sauce, spicy cuisine but also delicate and refined dishes.