Gaillac AOC

The appellation named after the small town of the same name is located in the east of the wine-growing region of south-west France. Gaillac is one of the oldest wine-growing regions in France. Viticulture has been practised here by the Romans since at least the 1st century. However, it is possible that the Celts (Gauls) had already been growing wine before then. It came to a standstill during the Migration Period and was only re-established in the 10th century by the Benedictine monks of the Saint-Michel-de-Gaillac monastery. In the 13th century, the Count of Toulouse, Raymond VII, issued a decree for his wine-growing region to have a controlled origin. As early as the 12th century, the wine was exported to England in particular and enjoyed great popularity there. The Aquitanian poet Auger Galhard (1540-1593) praised the sparkling wine long before the invention of champagne. Until the middle of the 20th century, they specialised in sweet white wines, but then they also began to produce rosé and red wines.

The trademark is the cockerel with three lilies from the town's coat of arms, which is why the wines used to be called "Vins du Coq".

Vineyards

The vineyards cover 3,500 hectares north of Toulouse in the Tarn department in the valley of the Glecihnamigen river. The area is divided into the lower slopes with clayey-limestone soils, the higher sites of the Cordes plateau on highly calcareous soils on the right bank and the gravel-sand zones on the left bank of the Tarn. The very special climate is neither Mediterranean nor Atlantic, but more continental in character. Summers are hot and dry, with rain mainly falling between September and April. Another special feature is the warm east wind Autan.

Gaillac wines are bottled in the "Gaillacoise" bottle. Since 2004, there has been a standardised shape (medium-sized bottle) as a compromise between the shorter red wine bottle (right) and the slimmer white wine bottle (left).

Appellations

Gaillac produces 75% dry red and rosé wines, as well as white wines. The red wine is blended from at least 60% Duras, Fer, Gamay and Syrah, as well as a maximum of 40% Cabernet Sauvignon, Cabernet Franc and Merlot. The rosé is produced in a similar way. The white wine is blended from the Len de l'El and/or Sauvignon Blanc varieties, as well as Mauzac Blanc, Mauzac Rosé, Sémillon, Muscadelle and Ondenc.

The naturally sweet white wines are marketed under Gaillac Doux (the former names Gaillac Liquoreux and Gaillac Moelleux are no longer authorised). These must have at least 70 g/l residual sugar. Under Gaillac Prèmieres Côtes, mainly dry but also sweet white wines are produced from 11 communes on designated limestone slopes. The former Gaillac Sec Perlé for slightly sparkling wines has been discontinued. Several appellations were created for sparkling wines according to the production method (see also under Méthode rurale).

Sparkling wines

Under Gaillac Mousseux Méthode Gaillacoise, lightly sparkling wines are produced in white and rosé. The wines only undergo a single fermentation. There is also the sweet version Gaillac Mousseux Méthode Gaillacoise Doux with at least 45 g/l residual sugar. Gaillac Mousseux Méthode Deuxième Fermentation produces sparkling wines in white and rosé using the Champagne method. The "Vin de Voile" (voile = veil) is produced in the same way as a Vin Jaune. The name is derived from the fine layer of yeast in the wine.

Producers

Well-known producers in the area include Domaine des Bouscaillous, Château de Branes, Domaine Jean Cros, Château d'Escabes, Domaine de Labarthe, CV de Labastide-de-Levis, Château Montels, Domaine du Moulin, Domaine de Rieux, Domaine Rotier, Domaine des Terrisses and Domaine de Vayssette.

Map: By Cyril5555 - Own work, CC BY-SA 3.0, Link
Coat of arms: By Syryatsu - Own work, Public domain, Link
Vineyard: By BerndtF - Own work, CC BY-SA 3.0, Link
Bottles: By Berndt Fernow - Own work, CC BY-SA 3.0, Link