Gaillard’s Côte-Rôtie is a co-fermented blend of 90% Syrah and 10% Viognier from the schist soils of Fongeant and Viallière (Ampuis) and a parcel of vines on gneiss at Semons in the south of the appellation.

All the fruit was harvested by hand with a strict selection, ensuring only the finest bunches and berries made it into the final blend.

The fruit was 100% destemmed and vinification involved a five-day pre-fermentation soak and then regular punch-downs. The wine spent 18 months in barrique (35% new) and was bottled without filtration. Rhône scholar John Livingstone-Learmonth describes the wine well.

The palate is vibrant and fresh, with lots of juicy, textured dark fruits, smoky black olive and some anise fruit, all encased within an elegant, fine tannin structure.

Very Côte Blonde this year. We would simply add that the wines need at least six months in the bottle for all the elements to fuse.