Gaillac lies within the department of Tarn in South West France, just north of Toulouse. The Tarn is a geographically dramatic region of France, with spectacular river gorges, dense forested hills and rolling countryside. All this extends out from the banks of the incredibly beautiful River Tarn. The land is ideal for growing vines and I think this is one of the prettiest areas in all of France – and that says a lot.
Vines were introduced to the region by the Romans around the first Century BC. The wines initially were often used to add a little “something extra” to some of the less-than-robust wines emerging downstream. By the second century AD, the area had also become a major center for pottery production with remains of its output later turning up as far away as southern Spain and northern Scotland. Gaillac wines also appear to have been an early export success, after being transported down the rivers Tarn and Garonne.
Rather than mimicking the wines of Bordeaux and other better known regions by planting the same grape varieties, modern day Gaillac producers have decided to maintain the unique character of their wine by retaining the area’s historical grape varieties.
This, along with the use of modern wine-making techniques and strict quality controls, has resulted in the production of distinctive wines which are becoming increasingly popular with those of us in arms against the soul destroying experience of supermarket wine.
The diversity of Gaillac wines is amazing. They range from aromatic, dry whites, light rosés, and rustic reds to rich and sweet as well as sparkling. The dominant local varieties for the whites are the low-acid and aromatic Len de l’el (“corner of the eye”) and Mauzac. Mauzac (also Limoux’s signature grape) adds acidity and aromas of apple peel. Other white grapes grown here are Muscadelle, Semillon, and Sauvignon Blanc.
The red wines are robust, deeply-colored, and perfumed, with intense spice and fruit flavors. They are made up from the mandatory varieties Duras, Braucol (aka Fer Servadou which contributes texture, color and aromas of cassis and pepper), with the frequent addition of Cabernet Sauvignon, Merlot and especially, Syrah.
We’ve sold (and drunk) a lot of Gaillac over the last ten years. We hope you’ll try some wines from this region if you haven’t experienced them before.