Château L'Enclos des RozesGaillac Rouge
Red wine
This wine generally goes well with
The Gaillac Rouge of the Château L'Enclos des Rozes is in the top 30 of wines of Gaillac.
Wine flavors and olphactive analysis
On the nose the Gaillac Rouge of Château L'Enclos des Rozes in the region of South West often reveals types of flavors of black fruit.
Details and technical informations about Château L'Enclos des Rozes's Gaillac Rouge.
Discover the grape variety: Duras
Structured, spicy reds with a sustained ruby robe, firm tannins and fresh acidity, with aromas of dark fruit (blackberry, blackcurrant), black pepper, spice, liquorice and balsamic notes. Dense palate, good ageing potential. Star of Gaillac AOC on the Tarn terraces (minimum 40% in reds, blended with Braucol and Syrah). Also in IGP Côtes du Tarn. Autochthonous variety of the French South-West, unrelated to the town of Duras (Lot-et-Garonne).
Last vintages of this wine
The best vintages of Gaillac Rouge from Château L'Enclos des Rozes are 2009, 2010, 2017, 2015 and 2008.
Informations about the Château L'Enclos des Rozes
The Château L'Enclos des Rozes is one of of the world's greatest estates. It offers 10 wines for sale in the of Gaillac to come and discover on site or to buy online.
The wine region of Gaillac
Millennia-old South-West mosaic (banks of the Tarn) with rare native grapes: Mauzac reigns in whites — dry, pearled or sweet with notes of apple, pear, honey and white flowers, signature freshness. Ample Loin-de-l'œil and Ondenc complement. Duras in spicy, peppery reds, fleshy Braucol (Fer Servadou) (blackcurrant, raspberry, blackberry, structured tannins) and Syrah in blends. Iconic ancestral-method Gaillac sparkling.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
