Domaine Plageoles

(Photos courtesy Isabelle Rosembaum)

The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the work of his father Robert, an outspoken advocate for natural wines with a centuries old approach to winemaking. Robert researched and replanted over a dozen varieties (7 in the Mauzac family alone) indigenous to Gaillac that had all but vanished. The Plageoles are one of the oldest winemaking families in the AOC and they are thoroughly invested in retaining the traditions and quality for which this oft-overlooked AOC is now receiving well-deserved praise. The terroir in Gaillac is made up clay, limestone, sand and silex soils. Gaillac receives more sunshine than Bordeaux and is graced by a cool maritime climate. Bernard and his wife Myriam are keeping ancient winemaking traditions alive by crafting organic wines from nearly forgotten indigenous varieties. Between the historic family vineyard of Très Cantous and the Roucou-Cantemerle vineyard totaling 20 hectares, they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Musscadelle, and Prunelart. To drink the wines from Plageoles is to experience the fruit and terroir of living history.

View photos from the Plageoles 2011 Harvest Gallery

www.vins-plageoles.com

Certification: Practicing Organic.


Duras: – Back to the topdomaine-plageoles-duras-2009-etiquette

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Age of Vines: 40 years

Yields: 35 hl/ha

Pruning Method: Gobelet

Soil: Argilo-Calcaire.

Varietals: Duras.

Vinification Method: Traditional winemaking.

Tasting Note: Nearly black in the glass with deep red highlights. The nose is dense with ripe black fruit and smoky notes of wood backed by dried savory herbs. The palate is a rich and delectable expression of concentrated red and black fruit flavors hewn to a sturdy wood frame. This powerful, yet elegant red exhibits layers of depth and complexity, it finishes with supple mineral infused tannins.

Pairing: Grilled steak, leg of lamb, cassoulet, venison, hearty stews and char-grilled meats.


Mauzac Nature Sparkling : — Back to the top58996823

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Age of Vines: 40 years.

Yields: 25 hl/ha.

Pruning Method: Gobelet.

Soil: Clay & limestone.

Varietals: Mauzac.

Vinification Method: Méthode Gaillacoise.

Tasting Note: Straw yellow & somewhat cloudy in the glass with ultra-fine bubbles. A supple citrus & yellow apple (almost cider-like) scents dominate the nose. This creamy & concentrated gem is savory with white fruits & just a suggestion of citrus sweetness. A note of marzipan & vibrant acidity dovetail beautifully on the elegant finish.

Pairing: Before dinner w/ paté or aged meats & light cheeses. Works beautifully w/ river fish, grilled shrimp, smoky curries, pork loin & herb encrusted roast chicken or simply by itself.


Muscadelle Sweet/Semi-Sweet:– Back to the top

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Age of Vines: 40-60 years

Yields: 15 hl 3,000 bottles

Pruning Method: Gobelet

Soil: Schist and Clay.

Varietals: Muscadelle.

Vinification Method: Traditional winemaking.

Tasting Note: Very rich notes of honey blossom on the nose. The palate is loaded with apple, dried apricot, quince paste with a flowering honey finish.

Pairing: With foie gras, custard, fruit tarts and pies, chocolate desserts, dried fruit and aged cheese.



Ondenc Gaillac : – Back to the top

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Age of Vines:

Yields:

Pruning Method: Gobelet.

Soil:

Varietals: Ondenc.

Vinification Method:

Tasting Note: Pale yellow color with reflections of hay. The nose is full of white fruits & pears. Freshness & bright acidity make this a lovely spring wine.

Pairing: Fish, trout with cauliflower, lettuce, gazpacho, lobster, crab.



Prunelart : – Back to the topprunelart

There are only about 20 hectares in France of this largely forgotten grape which disappeared because of phylloxera. It was well-known in the 16th century.

Soil: Clay & Limestone

Varietals: Prunelart

Vinification Method: Traditional winemaking



Vin de Voile : – Back to the toppublicViewAttachment-2

Pruning Method: Gobelet.

Varietals: Mauzac

Vinification Method: Traditional Winemaking. Aged under “veil” or “sous voile” for seven years.

Tasting Note: Honey color. Nut and orange peel nose, almond paste, dried fruits and spiced apples. The mouth is fine and charming with pleasant oxydation, and a long finish. Close to a great Jura wine.



Syrah : – Back to the topdomaine-plageoles-syrah-2012-etiquette

Age of Vines: 40-60 yearsYields: 35 to 40 ha

Pruning Method: Gobelet

Soil: Clay and Limestone

Varietals: Syrah

Vinification Method: Vinified in Conrete Tanks with the use of indigenous yeast. Short alchoholic fermentation (8-10 days depending on the vintage). Twice daily pigages. Bottled after one year in vats without fining or filtration.

Tasting Note: Concentrated spice and aromas of leather give way to a pallette of lush red rasberries and blueberries with very fine tannins.

Pairing: Roasts and stews peppered with rosemary, dried fruit and aged cheese.



Mauzac Vert : – Back to the topdomaine-plageoles-mauzac-2009-etiquette

Age of Vines: 50-60 years

Yields: 35 to 40 ha

Pruning Method: Gobelet

Soil: Clay and Limestone

Varietals: Mauzac Vert

Vinification Method: Whole grape bunchs are pressed and then vinified in concrete Tanks with the use of indigenous yeast. Short alchoholic fermentation (8-10 days depending on the vintage). Temperature is controlled to be within 18-22 degrees Celsius.

 



Braucol : – Back to the topPlagolesBraucolNV-L

Age of Vines: 30 years

Yields: 35 to 40 ha

Pruning Method: Gobelet

Soil: Clay and Limestone

Varietals: Braucol (also knowns as Marcillac and Fer Savadou)

Vinification Method: Grapes are destemmed and vinified in concrete Tanks with the use of indigenous yeast. Short alchoholic fermentation (8-10 days depending on the vintage). Temperature is controlled to be within 18-22 degrees Celsius. The wine is racked twice after malolactic fermentation finishes. The wine is lightly filtered before bottling.

 

 

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