Pierre Gaillard

12 Beaume Montepellier Cote Rotie 1981 Malleval Clos de Cuminailles1987 Malleval 2002 Banyuls-sur-Mer Madelo2007Faugres.Cottebrune

AOP Condrieu

100% Viognier

500ml

Cte BellayBoissey Viognier

10 hl/ha

15-18C1012ViognierViognier

Allier and Nevers65%200/Viognier

ViognierCondrieu

About Pierre Gaillard

When he was 12 years old, he was caught plowing a nearby parcel with a horse. He studied Viticulture and Enology in Beaune, and obtained a Graduate Diploma in Winemaking from Montpellier. Vineyard Manager for a highly-regarded estate in Cte-Rtie. In 1981, he bought his first parcel of land, Clos de Cuminailles in Malleval. In 1987, he established his business in the upper part of the medieval town of Malleval. In 2002, he created the estate of Madeloc in Banyuls-sur-Mer. In 2007, he created the estate of Cottebrune in Faugres.

Appellation:
AOP Condrieu, northern Rhone

Country of Origin:
France

Type:
Sweet white wine (Still)

Grape varieties:
100% Viognier

Soils:
Fine sand composed of detrital granite.The granite terraces of the parcels of Cte Bellay and Boissey facing directly south offer a terroir producing rich Viognier grapes with noble rot (Botrytis). Ideal autumn conditions favour the development of noble rot: variations in temperature between the day and the night-time, morning fog due to the close proximity of the Rhone and afternoon sunshine.

Yield:
10 hl/ha

Volume:
500ml

Winemaking:
Four handpicked harvests, sorting of the botrytised grapes. Alcoholic fermentation in barrels at a controlled temperature of 15-18C. The botrytised grapes are harvested on a regular basis, every fortnight from October through to December. Part of the healthy grapes are used in making this late harvest in view of conserving the typical characteristics of the Viognier grape variety. As a result,a subtle mix of botrytised aromas are combined with the fruity and floral aromas of Viognier. The over ripening of the grapes produces acidity balancing out their strong concentration in sugar.

Ageing:
6 months in fine oak from Allier and Nevers. 5% new oak barrels.200 g/l of residual sugar.The lees are preserved during the maturing phase. They are suspended by regular stirring, thereby refining the fleshy adunctuous characteristics of the Viognier from this terroir.

Tasting Notes:
Generous and fresh.In autumn, the sun kissed Viognier grapes, full of noble rot, are carefully sorted in view of producing a late harvest Condrieu.

Music for enjoyment:

Yves Montand – Les Feuilles Mortes