| WBOTD | Just the Good Stuff |
|---|---|
| Why add this wine to your Collection / Cellar? | Peppery, mineral-rich, bursting with black and blue fruit, wild floral notes, and ready to drink now | Will cellar well for 5-8 years |
| Why now? | EYou can go to NYC’s legendary Gramercy Tavern tonight and pay $21 for a glass or get a bottle for just $29.99! |
| WBOTD Cellaring Worthiness Rating | |
| Expert Ratings | Vivino 3.9 | Top 4% of wines in the world |
| What is it? | Northern Rhone Saint-Joseph Red Wine |
| What’s in it? | Syrah | ABV 12.5% |
| When to drink? | now thru 2025+ |
| Pair with: | Red Meat, Hard Cheese |
| Serving Temp: | 60-65°F |
| Drink with: | Good Friends & Family |
| Occasion | Hearty Meal with Friends or Family |
| If you want to drink now... | Decant 60 Minutes |
| Recommended purchase Qty: | 4+ Includes Free Shipping |
Pierre Gaillard Saint-Joseph 2016 | Gramercy Tavern’s Rhône By The Glass
Pierre Gaillard Saint-Joseph 2016 presents an opaque ruby-blackberry hue. Aromas of black and blue fruits accented with smoked pepper spice and emergent floral notes. Blackberry, black cherry and blueberry fruit meld with licorice, crushed rocks, and game: A textbook northern Rhône Syrah with youthful and sleek tannins on the finish. Drink now to 2025.
Northern Rhône Saint-Joseph
Rhône enthusiasts and experts know that the Northern Rhône’s Saint-Joseph is a treasure trove of gems that deliver top-notch quality at more affordable Northern Rhône prices—if you know where to look. This is why, in Saint-Joseph, the producer and the specific terroir are so crucial.
Winemaker Pierre Gaillard
Pierre Gaillard’s winegrowing saga began in earnest in 1981. Then purchasing in Clos de Cuminailles in Malleval. A medieval town in the far north of the Saint-Joseph appellation, near Condrieu and Côte-Rôtie. This is where Domaine Pierre Gaillard has been based ever since, and where his Syrah vines are planted on the steep granite hillsides that slope down to the Rhône river.
The appellation has expanded tenfold in the last 50 years, but those minerally banks are what most of the quality-minded producers of Saint-Joseph have in common: Several years ago, Jancis Robinson singled out Gaillard as a producer who, along with legends like Chave and Jaboulet, were guarding the reputation of Saint-Joseph, even going so far as to say that she was so impressed by his Saint-Joseph that she could “almost have taken it for a Côte-Rôtie.”
So Gaillard learned from Marcel Guigal, and the smallest details count. While hand-picking, sorting and destemming his Pierre Gaillard Saint-Joseph 2016 maximizing extraction. Next, after a cold maceration, warm fermentation, and several daily punch-downs and pump-overs, the wine spends three more weeks macerating on the marc. Then an 18-month stint in French oak, 15-20 percent of it new, follows. Gaillard also chose to micro-oxygenate. A technique commonly employed with Bordeaux varieties softening their tannins and making them more suitable for early consumption.
In an elegant year for Saint-Joseph, Gaillard’s touch results in a classic Northern Rhône red. While bursting with black and blue fruit, floral notes, and rich minerality. Primed for a few years in the cellar, but Pierre Gaillard Saint-Joseph 2016 is begging to be enjoyed right away.
