Young, fresh and raw St- Joseph Syrah. This is what it looks like before it evolves the fat that Syrah gets with age. Currants, brown spice, gritty and mineral. Lean, zesty almost lemon acid, fine tannins. Give it lots of air or better still, leave it for another 8 years.
Learning his trade at Vidal Fleury and then Guigal, Pierre Gaillard struck out on his own in 1985 to make stunning Cote Rotie, St-Joseph and Condrieu. His wines are a lovely blend of clean fruit, pure fragrance and they strongly speak of where they are from. The Australian allocation doesn’t last very long because the quality is undeniable.
The terraced vineyards on the right bank of the Rhone Valley. This appellation is the largest area by land size but second to Crozes in total land under vines. Mostly gutsy reds from Syrah with some Marsanne and/or Roussanne which have a lesser need to age than Hermitage or Cote Rotie. There is also production of charming whites from Marsanne and/or Roussanne.
A bit of a chameleon, Shiraz can change how it looks depending on terroir and/or wine maker influence. The Syrah based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.