- Pierre Gaillard
- Côte Rôtie
- 2012 - 2020
- Case size
Goedhuis, November 2006
Tasting through the various barrels that make up Gaillard's final blend, one steps towards a moreserious creation. More closed on the nose than his Clos de Cuminaille, there are nonetheless subtle aromatics of perfume, zingy black cherry and dark chocolate. On the palate, it is poised and svelte no doubt due to the addition of 10% Viognier.
Robert Parker, February 2008,
The 2005 Cote Rotie is a beauty, exhibiting floral notes intermixed with red and black fruits, as well as hints of licorice, tar, and olive. The wine is rich, medium to full-bodied, with moderately sweet tannins, and good structure and length. This is a knockout.
Nestled in the hills above the picturesque medieval village of Malleval stands Pierre Gaillard'scontemporary cellar. After years of working for other producers such as Vidal Fleury and then Guigal, Pierre decided to create his own domaine wines in the mid-1980s to almost instant acclaim. A modernist of sorts, he relishes pure, vibrant fruit that he long backed with new oak structure and spice. Recently though, he decided to step slightly away from his renowned style and move towards a more classical approach, still endorsing excellent fruit concentration but with better oak integration. The results are nothing less than sumptuous with wines of wonderful complexity that are often approachable young. This balance has created some of the most ‘user friendly' winesof the region pleasing both the keen novice as well as the most particular connoisseur.
Only a red wine appellation, Côte Rôtie is the most northern of all Rhône appellations and is produced mostly from Syrah, although Viognier may contribute up to 20% of the blend. Its terroir is divided into two categories. Côte Brune's soil is comprised of iron-entrenched granite giving thesoil a rich red-brown colour. As a result, it creates wine of notable power and concentration that usually needs time in the cellar to soften and develop. Heading south down the slope towards Condrieu, one encounters Côte Blonde, an area comprised of decomposed schist and mica that is lighter in colour and tends to produce elegantly styled wine for earlier consumption (most of the area's Viognier is grown here). Many traditional producers of Côte Rôtie feel that their best wines are a blend of the two.