Gaillac, France

Join us in sipping the fruit and terroir of living history. Gaillac as a whole is on the map today for producing wines of quality, this is largely due to the hard work and adventurous spirit of one of the oldest winemaking families in Gaillac, the Plageoles. FUN FACT! Robert Plageoles spearheaded some of this hard work at the beginning, with all the love for braucol in his heart, he would travel into the forest to find wild vines growing and search seed banks to resurrect these delectable grapes. Braucol (also knowns as marcillac and fer servadou) is said to have originated in the area and is best known for its spice and gentle smokiness, which can take many tasting note forms. Part of the grapes are destemmed and fermented, while the rest goes through carbonic fermentation as whole bunches for 8-10 days lifting aromatics. Charcoal, underripe mulberry, loganberry lolly, juniper, iron oxide, anise, golf pencil & intense liquorice. Enjoy with a Big. Juicy. Cheeseburger.