2022 Pierre Gaillard Cote-Rotie, Northern Rhone

Cask sample. Tasted blind. An expressive nose here with fleshy dark fruits, pastille fruits, an iron graphite note as well. The palate shows an inky core of ripe red and dark fruits, lifted and wonderful acidity. A sandalwood note creeps through on the mid palate and adds another layer of enjoyment. Very accomplished.

17/20 Alistair Cooper MW jancisrobinson.com  

Gaillard’s Côte-Rôtie is a co-fermented blend of 90% Syrah and 10% Viognier from the schist soils of Fongeant and Viallière (Ampuis) and a parcel of vines on gneiss at Semons in the south of the appellation. All the fruit was harvested by hand with a strict selection, ensuring only the finest bunches and berries made it into the final blend. The fruit was 100% destemmed, and vinification involved a five-day pre-fermentation soak and then regular punch-downs. The wine spent 18 months in barrique (35% new) and was bottled without filtration.It’s a seductive, layered, fleshy Côte-Rôtie with pulpy red berries, smoke and red cherry notes and a long, super-fine palate. There are some lovely tannins and hints of iodine and other spices. This is a perfectly ripe Côte-Rôtie, which, although seductive now, will age beautifully. Those who hold it for 10 years will have a very special bottle indeed.
 

Pierre Gaillard Côte-Rôtie is a fine example of Northern Rhône Syrah made with precision, flair and a deep understanding of the region’s steep, schist-laced slopes. Gaillard, once a vineyard manager at Guigal, has built a reputation as one of Côte-Rôtie’s most skilled and sensitive winemakers, known for coaxing elegance and aromatic complexity from this dramatic landscape.

His vineyards are perched on the vertiginous terraces of the Côte Brune and Côte Blonde, where Syrah is often co-planted with a touch of Viognier. These parcels benefit from warm southern exposure and mineral-rich soils, producing fruit of great depth and intensity. Pierre favours whole-bunch fermentation, indigenous yeasts and careful élevage in French oak, around 30 percent new, allowing each site’s character to shine through.

This wine offers classic Côte-Rôtie perfume—violets, blackberries, olive tapenade, white pepper and cured meat. The palate is finely etched, with layers of dark plum, black cherry, and smoked herbs carried on silky tannins and bright acidity. The subtle lift from Viognier adds aromatic lift and polish, bringing a floral dimension to the wine’s savoury backbone.

Pair with duck breast and blackcurrant jus, venison with juniper, or mushroom and truffle pasta. Aged cheeses like Langres or Ossau-Iraty also complement the wine’s savoury complexity. Cellaring will reward the patient, with optimal drinking from 7 to 15 years from vintage.