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About the producer
Gangloff moved from his native Alsace to Condrieu in the early 1980s and worked for seven years in the vineyards of other producers, becoming familiar with the subtleties of the Côte-Rôtie and Condrieu terroirs.
The self-taught Gangloff began producing his own wines after setting up his domaine in 1983. A small estate with about 2.45ha Côte Rotie and about 2ha in Condrieu, Gangloff produces two different Côte-Rotie cuvées: La Barbarine and La Sereine Noire.
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Organic
La Barbarine is sourced from two parcels on granite-based soil: Le Coteaux Tupin and the steep hills of Le Combard on the sourthern part of the commune of Ampuis. Both parcels are vinified separately and see no new oak. Between 5% and 10% of Viognier is added to the blend, depending on the vintage.
La Sereine Noire is made from older vines averaging 40-years-old. The Côte Rozier, with its schisteous soil, is gaining recognition as a top site. Found on the same hill flank as La Landonne that, alongside the Mollard parcel, produces a wine of great complexity. This wine sees a longer élevage without any addition of Viognier.
Both wines carry the trademark finesse of the appellation.
Gangloff's Condrieu is a blend of several parcels, including "Côte de Chery". Aged in oak barrels (one-third new), the wine is complex with stony fruit flavours and spice qualities. The minerality and at times saltiness that come through are a reflection of the terroir and make for an alluring wine.
Vineyard
La Barbarine is sourced from two parcels on granite-based soil: Le Coteaux Tupin and Le Combard. La Sereine Noire is made from older vines averaging 40-years-old on the schisteous soil of the Côte Rozier. The Condrieu is a blend of several parcels, including "Côte de Chery".
Winery
The two parcels of fruit for La Barbarine are vinified separately and see no new oak. Between 5% and 10% of Viognier is added to the blend, depending on the vintage. La Sereine Noire sees a longer élevage without any addition of Viognier. The Condrieu is aged in oak barrels (one-third new) with a minerality and saltiness that come through from the terroir.