Domaine des Terrisses Village: Gaillac Appellation: 40ha Gaillac Growers: Brigitte Cazottes Alain Cazottes Website: https://www.domainedesterrisses.fr Downloadable PDF Spread out around the town of Albi, the Gaillac vineyards extend over 73 communes along the Tarn river. The appellation includes significantly different terroirs , the results of different geological strata, which include limestone plateaus, hillside vineyards with limestone and clay soils and alluvial plains with soils of gravel and sand. The climate is more Mediterranean than Atlantic and the vineyards benefit from a warm and dry autumn. The wines have a balance of concentration and restraint that is rare and the appellation’s local grape varieties contribute to the originality of Gaillac’s wines. Domaine des Terrisses has been the property of the Cazottes family since 1750. Alain and Brigitte Cazottes, like the generations before them, have expanded the estate which now includes 40 hectares of vineyards. In the 1960’s and 1970’s Alain’s father was among a small group of Gaillacois vignerons to produce estate bottled wines which focused on quality and authenticity. Alain and Brigitte continue in the same vein. The vineyard is situated along the “Premiere Cotes” of Gaillac, the hillsides facing south-southwest toward the Tarn River with predominantly clay soils that Alain says are similar to those found in the Medoc. The majority of the vineyard is planted with the traditional grape varieties of the region; Mauzac and Loin de L’oeil for the whites and Braucol, Duras and Prunelard for the reds. The balance is planted with Syrah and Sauvignon Blanc. Domaine des Terrisses offers a wide range of wines which is typical of the Gaillac appellation and is a reminder of the region’s long tradition of wine production which predates the Roman conquest two thousand years ago. Domaine des Terrisses Blanc Sec The Blanc Sec is produced from blending three grape varieties with the exact proportions varying a bit according to vintage. Typically, it is 60% Loin de L’oeil, 20% Mauzac and 20% Sauvignon Blanc. The parcels selected for the dry wine are planted at the bottom of the vineyard slopes which has a humid and cool microclimate and a fine erosional soil. Juice from the first pressing is used and the fermentation is done in temperature-controlled tanks. Domaine des Terrisses Rosé The Rosé is typically produced from a blend of 60% Syrah, 20% Braucol and 20% Duras. It is produced by combining two methods of production; “saignée” and “pressurage.” The Syrah, grown on the low lying and cooler part of the vineyard, is harvested early and the grapes are directly pressed “pressurage” before fermentation begins (as is the case with white wine). The Braucol and Duras grapes are crushed after harvest and allowed to macerate for about 12 hours before the free run juice is drawn (“saignée”) from the tank. The varieties are fermented separately at low temperatures and then allowed to settle naturally for 4 months during which period several rackings are done. The wine is then blended and bottled. This rosé has a beautiful color and savory flavors typical of the local Gaillacois varieties and a structure and balance that allows the wine to improve for at least a year. Domaine des Terrisses Rouge The Rouge is produced from a blend that is typically 50% Braucol, 30% Duras and 20% Prunelard/Syrah. The red grapes for this cuvee are planted in the mid-slope on soils that are largely erosional, yet have a rich clay component. Each variety is harvested and fermented separately with maceration lasting around thirteen days. During this period, “remontage” (pumping over) is carried out twice daily. Racking takes place during the winter and the blending is done in the spring. The wine is held in tank for a year before bottling. Domaine des Terrisses "Terre Originelle" Rouge The "Terre Originelle"Rouge is a cuvée made only in the best vintages and demonstrates that Gaillac reds can develop and improve over many years. The blend varies a bit according to the vintage but is approximately 80% Braucol (Fer Servadou) and 20% Prunelard, a grape variety local to Gaillac and related to Malbec. The parcels of old vine Braucol and Prunelard for this cuvée are planted on the upper slopes, on soils that are mixed limestone/clay. After fermentation in stainless steel tanks, the wine is assembled and matured in barrels, 20% new, for one year. Domaine des Terrisses Methode Gaillacoise Doux The Gaillacoise Doux is produced in the traditional method, one that predates the Methode Champenoise by centuries. This “methode ancienne” differs fundamentally by consisting of only one fermentation. At Domaine des Terrisses, fermentation is done in tank at a controlled temperature and stopped by filtration. In times prior to electricity the same end was achieved when the vat house chilled from winter weather and the wines would stop fermenting. With warmer temperatures in the spring, the fermentation resumes The Methode Gaillacoise is a blend of 75% Mauzac and 25% Loin de L’oeil. Free run and the juice from the first light pressing are used. It remains on the lees for at least a year before being disgorged. News December 2, 2021 Domaine Terrisses Gaillac and Domaine Roumagnac Fronton Rosé featured in FOOD & WINE Online 3 Bottles From France’s Best Value Region BY KRISTIN DONNELLY | POSTED AUGUST 20, 2014 AT 12:00PM EDT Photo ©istockphoto Here, wine experts reveal their favorite bottles costing less than $17. Many of the selections are lesser known but absolutely worth the search. Who: Colleen Hein, Eastern Standard, Boston Learn about the New AMEX Everyday Card What: Hein adores the wines from France’s underexplored southwest, where native grape varieties, like Négrette and Len de L’ehl grow alongside the more familiar Merlot and Sauvignon Blanc. 1. A white to impress your friends2011 Domaine des Terrisses Gaillac White Ever heard of Len De L’ehl (Pronounced lohn de lay)? How about Mauzac? Neither have your friends, which is why they’ll love trying this wine. At Domaine des Terrisses, in the Gaillac appellation, the vineyards are planted almost entirely with the traditional grape varieties of the region, which benefit from the Mediterranean climate and its warm, dry autumn. The resulting wine is crisp and refreshing. It has a green-grassy quality, thanks to the little bit of Sauvignon Blanc added to the mix. 2. A rosé to serve with steak. 2013 Domaine Roumagnac Authentique Rosé, Fronton This full-bodied, dry rosé is saturated and slightly spicy, filled with briar and wild forest fruit notes. The sturdiness of the wine allows it to pair with heartier food, like grilled meats and vegetables. The wine gets its power from Syrah and Cabernet Sauvignon, as well as a local grape variety known as Négrette. Domaine Roumagnac is located on western border of the Fronton appellation, which is just outside Toulouse. Négrette thrives in the warm and dry continental climate of the area, and is rarely found outside Fronton. 3. This (red) wine is a party!2011 Elian da Ros, Le Vin Est Une Fête, Côtes Du Marmandais That’s actually the translation of the wine’s name, which is full-bodied and dense, yet still fresh-tasting with notes of fresh earth and dark fruits. The winemaker, Elian da Ros, works in the Côtes du Marmandais, using primarily the same grape varieties as his neighbor, Bordeaux. He also happily incorporates the native grape variety, Abouriou, which he likens to Gamay (the same grape used to make Beaujolais), into this fun blend. Related: Best $15-and-Under WinesCookout Pairings35 Incredible Steak Recipes RELATED TAGS: CHEAP WINE CHALLENGE, BARGAIN WINE, STEAK PAIRINGS, SUMMER WINES, FRENCH WINE December 2, 2021 Alain Cazottes is featured in online food and dining journal The Daily Meal Geeking Out On Gaillac: "Secret" Wines from Southwest France Nov 30, 2016 | 12:41 pm By The Black Dress Traveler (Wanda Mann) Contributor From www.blackdresstraveler.com, by Wanda Mann Geeking Out On Gaillac: "Secret" Wines from Southwest France Carole Fontanier (Communications Manager, Wines of Gaillac), Fred Dex(Master Sommelier), Yours Truly, winemaker Nicolas Hirissou (Domaine du Moulin), and winemaker Alain Cazottes(Domaine des Terrisses). Blame it on Fred Dex, Master Sommelier - I recently spent an afternoon gleefully "geeking out on Gaillac." Fred enthusiastically describes Gaillac as "one of the geekiest wine regions in France, if not the world" for the amazing diversity of its grapes and wine styles. From international varieties like Sauvignon Blanc and Syrah to lesser-known indigenous grapes like Loin de l'Oeil and and Duras, Gaillac is an absolute paradise for wine lovers in search of authentic, honest, and expressive wines that convey a sense of place. Located in Southwest France in the heart of the Midi-Pyrénées region, the Gaillac wine-growing region benefits from Mediterranean heat and the ocean humidity of Bordeaux. Gaillac lays claim to the oldest vineyards in Southwest France - their rich tradition of winemaking goes back 2,000 years. Gaillac wines are not cookie-cutter but do share a rugged elegance that is absolutely endearing. Although Gaillac wines are not yet a household name abroad, the secret is getting out. Domaine des Terrisses 2014 ($15) is a delicious introduction to the Gaillac style. A blend of Loin de l'Oeil (70%), Mauzac (20%), and Sauvignon Blanc (10%), this dry white wine's lively tropical, citrus, and herbaceous flavors taste quite unique but have a tinge of familiarity. Domaine des Terrisses has been the property of the Cazottes family since 1750 and their 7 generations of experience is evident in their award-winning wines. Alain Cazottes, Domaine des Terrisses Domaine des Terrisses also produces a wonderful red - Grand Tradition Rouge 2014 ($15). A balanced blend of Braucol (50%), Duras (30%) and Syrah (20%), this bold wine has a rustic elegance and flavors of dark cherry, blackcurrant, and a touch of pepper. A great match with a steak or burger. December 2, 2021 Sommelier Journal Tasting panel reviews wine from Domaine des Terrisses, Domaine du Cros, Domaine Brana among others.....click below Sommelier Journal: Tasting Wines of Southwest France December 2, 2021 The 2012 Rosés are fresh, aromatic and balanced….read our notes from the winemakers….. Wine Traditions Ltd. 2012 Rosés 2012 Château Jouclary, Cabardès Rosé 2012 Domaine Monte de Marie, "Anatheme" VDT Rosé 2012 Domaine Roumagnac "Authentique" Fronton Rosé 2012 Domaine des Terrisses, Gaillac Rosé 2012 Domaine Brana, Irouleguy Rosé 6pk 2012 Domaine de Berane, Côtes du Ventoux Rosé Château Jouclary, Cabardès Rosé Château Jouclary is a blend of 40% Cabernet Franc, 40% Grenache and 20% Cinsault. The grapes are harvested early in the morning to avoid any oxidation. Once in the vat house, they are gently pressed and then fermented at low temperatures. The wine has a pale salmon color and is enticingly aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Domaine Mont de Marie, "Anatheme" VDT Rosé Made of 100% Aramon from 100 year old vines. The vines are pruned "en gobelet" or goblet/bush-pruning, as is traditional in the Languedoc, and cultivated respecting the authenticity of the terroir. This wine is made with naturally occurring yeasts, vinified without sulfur and with no oenological input. The nose is immediate and aromatic of small red fruits, in the mouth it is unctuous, fresh and crisp, it finishes with suggestions of caramel and a touch of liquorice. Domaine Roumagnac, Fronton Rosé Authentique Domaine Roumagnac Rosé Authentique is a blend of 50% Négrette, 30% Syrah, 20% Cabernet, harvested during the night in order to preserve their aromatic freshness. Made in the "saignée method, the wine sees a short maceration resulting in a transparent coppery-pink color. From the first juice, the most noble and fruity, the nose is of red berry and citrus fruits (red currants and grapefruit). Domaine Roumagnac’s vineyards are the very same on which were planted the first Négrette vines in the 12th century, on soils of alluvial gravel, which give the wines authentic fruit aromatics and a natural suppleness. Farmed naturally, with grasses growing among the vines and with the advantage of the natural drainage of their parcels, yields are kept low in order to extract full potential of the fruit, and to preserve the soil and its geological riches from erosion. Work in the vineyard is manual and quite intensive, making for the closest possible monitoring of the progress of the vines in the field. Vinification is traditional in resin lined cement vats. Varieties are vinified separately, then blended before bottling. Domaine des Terrisses, Gaillac Rosé Domaine des Terrisses is a blend of 60% Syrah, 20% Braucol and 20% Duras. The average age of the vines is 25 years. The syrah for this wine comes from a parcel on the plain, harvested when just ripe, offering a balance of fruit, suppleness and freshness. Extraction by « pressurage » or pressing results in a very light color. The juice from Duras and Braucol grapes, harvested later from hillside parcels, are obtained by the « saignée » method. The different grape varieties are fermented separately at low temperatures , allowed to settle naturally for 5 months and racked several times before blending and bottling. The wine has aromas of strawberries and rasberries and on the palate it combines stone fruit with more savory flavors. The wine has a balance and structure that will allow it to improve for a year. Domaine Brana, Irouleguy Rosé The Brana "Harri Gorri" Rosé is produced from 70% Tannat and 30% Cabernet Franc. The cuvee name "Harri Gorri" is Basque for red stones and refers to the red sandstone found locally in the Basque Pyrénées Atlantiques. The wine is produced using the "saignée" method with maceration sufficient to give the wine a deep color and good body. The scents are typically Basque with floral and earthy vying for "first out of the glass." The earthy aromas are mirrored on the palate which is lifted by stone fruit, lots of spice and lingering citrus notes on the finish Domaine de Berane, Côtes du Ventoux Rosé Domaine de Berane Rosé of Haute Provence is a blend of 85% Old Vines Grenache (41 years) and 15% Mourvedre (12 years). The vineyards are located 330 meters above Mediterranean sea level, next to Mont Ventoux, the largest mountain in the Provence region. The cool nights at harvest time here permit Bertrand and Anne Claire to obtain amazing freshness in their wines,. The vines are tended organically with out pesticides or herbacides. The grapes were harvested late in September with excellent maturity and balance. The same approach is used in the winery as in the vineyard, avoiding the use of any additional products so that the fermentations remain entirely natural. The rosé is produced by combining two methods of vinification ; extraction by "pressurage" for the Grenache and by "saignée" for the Mourvedre. The wine is pale with a slight orange tinge. The scents tend toward stone fruits with citric overtones. The wine is delicate on the palate with strong mineral and saline notes both providing a long, refreshing finish. December 2, 2021 Welcome 2011 Rosés Our 2011 Rosés are here- reconnecting us to summer long days and gentle weather time to share with friends... Château Jouclary, Cabardès Rosé Château Jouclary is a blend of 40% Merlot, 30% Syrah and 30% Grenache and is produced by combining two methods of vinification, or more precisely, extraction. Known as the "saignée" method, the Grenache grapes begin a traditional vinification but with skin maceration lasting only about 12 hours after which the juice is drained to continue its fermentation without the solids. The Merlot and Syrah are produced using "pressurage," like white wines where the juice is pressed from the grapes before fermentation begins. The wine has a pale salmon color and is enticingly aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Château Bellevue La Forêt, Fronton Rosé Château Bellevue La Forêt is a blend of 60% Negrette, 20% Gamay, 10% Syrah and 10% Cabernet Franc. The different varieties are picked separately by parcel in the early morning to maximize freshness. They are gently pressed upon reception and then vinified separately at low temperatures. Following an "elevage sur lies" an assemblage is made. The local negrette grape gives the wine both its luminous strawberry color and lively floral aromas. The supple mouth feel supports flavors ranging from orchard fruit to notes of herbs and spices. Domaine des Terrisses, Gaillac Rosé Domaine des Terrisses is a blend of 60% Syrah, 20% Braucol and 20% Duras. 2011 was a particularly hot and dry year in Gaillac and Alain Cazottes picked the Syrah for the Rosé very early and instead of using the saignée method as usual; he gently pressed the grapes before fermenting them at low temperatures. For the Braucol and Duras he used the saignée method with maceration lasting about 12 hours. The different grape varieties were fermented separately at low temperatures allowed to settle naturally for 5 months and racked several times before blending and bottling. The 2011 vintage is particularly light in color, "provençalesque," and combines stone fruit with more savory flavors. Despite its delicate nature, the wine has a balance and structure that will allow it to improve for a year. Domaine de Berane, Côtes du Ventoux Rosé Domaine de Berane is a blend of 90% Grenache and 10% Mourvedre. It is produced by combining two methods of vinification, or more precisely, extraction with 70% by "pressurage" and 30% by "saignée". The grapes were harvested late in September with excellent maturity and balance. The wine is pale with a slight orange tinge. The scents tend toward stone fruits with citric overtones. The wine is delicate on the palate with strong mineral and saline notes both providing a long refreshing finish. Domaine Brana, Irouleguy Rosé The Brana "Harri Gorri" Rosé is produced from 70% Tannat and 30% Cabernet Franc. The cuvee name "Harri Gorri" is basque for red stones and refers to the red sandstone found locally in the Basque Pyrénées Atlantiques. The wine is produced using the "saignée" method with maceration sufficient to give the wine a deep color and good body. The scents are typically Basque with floral and earthy vying for first out of the glass. The earthy aromas are mirrored on the palate lifted by stone fruit, lots of spice and lingering citrus notes on the finish.