Domaine de Brin, Anthocyanes - 2021
Fast Facts:
Winemaker(s): Damien Bonnet
Region: AOC Gaillac, Southwest France
Varietal(s): Braucol, Syrah
Terroir: Clay-limestone soils, surrounded by oak forest on Tarn River bank
Serving Temp: 60–65°F
Anthocyanins, you ask? These are water-soluble plant pigments responsible for the red, purple, and blue hues in fruits and vegetables. Part of the flavonoid family of polyphenols, when folks praise red wine for its antioxidants, this is exactly where it comes from. Cool! The next time you hold your glass up to the light and swoon over the depth of color, you can say "thank you, anthocyanins." Our main character, Damien Bonnet, named this wine in honor of these cool compounds and the celebration of the anthocyanin-heavy two grapes, Braucol and Syrah.
Damien farms in the southwest of France outside the town of Gaillac, a rarely discussed region that happens to be one of the oldest documented wine regions in the entire country. There's a classic vibe to the wine, the culture, the simplicity. Gaillac is home to a handful of native grapes that typically don't show up anywhere else, including the intense Braucol, which brings a rustic, iron-edged backbone to the wines. Damien took over the family property and quickly moved everything to be certified organic. The property is a renowned polyculture site, meaning vines are just one part of his operation. He also grows chickpeas, lentils, wheat, alfalfa, sunflowers, and malt barley all alongside each other, embracing the belief that a healthy ecosystem makes better wine.
All of Damien's grapes are hand-harvested, and the cellar practices stay just as simple with spontaneous ferments, gentle pump-overs, then four to seven months in a combination of used barrels and concrete. These wines see no fining and no filtration, so be aware! Real grip, real rustic, a hearty last big one as we say goodbye to Winter.
Why'd we pick it?
Gaillac is so underrepresented on wine lists in the US, and Braucol is a grape that deserves all of the praise AND something a Cab Sauv lover should add to their alternative fun picks to keep it fresh. We also love the polyculture element, and finding folks who are farmers at heart with wine being just one of their loves.
Field Notes
- Tastes like: Stewed blackberry and wild blueberries on the front with an earthy spice and irony mid tone, finishing with a rustic warmth and depth.
- Serve it: I really believe all wines deserve a smidge of chill to start, I'd say 60-65°F is your friend. A quick chill in the fridge, and bonus points for decanting!
- Food pairings: This screams a hearty beef stew with root vegetables, lots of herbs, and most definitely a healthy red wine deglaze. Try your hand at a French onion soup with thick gruyère. Or get real on the nose with a duck cassoulet, why not?
