Description
This ‘Brin de temps’ from Domaine de Brin (Damien Bonnet) is a truly lovely Gaillac, combining character and elegance. An intense freshness emerges from the initial nose, revealing flavours of cherry, a hint of mild spice and delicate floral notes. The palate is carried along by an intense, mouth-watering and fresh fruitiness. The subtle, silky tannins delicately coat the palate, accompanying a spicy finish that in no way detracts from the freshness. Perfect with guinea fowl and cabbage or duck breast.
In the vineyard
- 60% Duras and 40% Braucol
- Clay-limestone soil, south-facing, altitude 290m
- Natural grass cover and soil cultivation before the summer heat
- Multiple manual and mechanical operations throughout the year to ensure the grapes are well-aerated, healthy and fully ripe
- Pruning, debudding and suckering according to Poussard principles, respecting the vine’s sap flow
In the cellar
- Manual harvesting of the grapes according to the optimal ripeness of the different grape varieties
- Removal of stems to vinify only the grape berries
- Spontaneous fermentation using indigenous yeasts
- Vatting for around 15 days with minimal pumping over
- Aged for 12 months in used 500-litre barrels (with the bung hole open)
- Natural clarification without fining
- Aged without sulphur; very low sulphite addition prior to bottling without filtration
What to eat with a Gaillac Brin de Temps from Domaine de Brin?
- Guinea fowl with cabbage
- Tournedos
- Grilled rib steak
- Duck breasts
- Veal shank
- Goose or duck confit
- Game terrines
- Cheeses: Livarot, Maroilles, Pont l’Évêque, Cantal
