This is from a clay-limestone site planted during the ’60s and ’70s and is cropped, again, at very low levels. The winemaking is almost identical to the other reds here; the fermentations are spontaneous and the wine is aged in cement tank for a year before being bottled without fining or filtration. A delightful medium bodied, fresh, perfumed, cherry and violet noted Syrah. It’s just so damn pretty and drinkable, and yet there is an undercurrent of subtle, bloody, ferrous minerality that is just classic Gaillac. So, while the aromatic and flavour profile of this red is more recognisable than the more obscure Prunelart and Duras, it remains Gaillac first and foremost.