Gauby
Summary
Domaine Gauby is a father-son operation producing 80,000 bottles annually from 45 hectares of high-elevation vineyards in Calce, Roussillon, where they craft Mediterranean varietal wines from limestone, schist, and clay soils cooled by Pyrenean winds. Their biodynamic farming practices, century-old vines, and minimal intervention winemaking have established them as a quality benchmark in Roussillon while maintaining a modest profile that belies their significant influence on the region's wine renaissance.
Heritage & Leadership
Domaine Gauby was established in 1985 when Gérard Gauby took over his family's vineyards in the village of Calce, located in France's Roussillon region near the Spanish border. Prior to Gérard's leadership, the family had primarily sold grapes to the local cooperative. The domaine began with just 5 hectares of vines that had been in the family for generations. Gérard's vision transformed these holdings into one of Roussillon's most recognized estates.
In the early 2000s, Gérard's son Lionel joined the domaine after completing his oenological studies, creating a father-son partnership that continues today. This transition marked an important evolution for the estate, with Lionel bringing additional technical expertise while maintaining continuity with his father's pioneering work. The family's commitment to the terroir of Calce has been unwavering, with their focus on expressing the unique characteristics of this Mediterranean landscape through their wines.
Vineyards & Wines
Domaine Gauby now encompasses 45 hectares of vineyards spread across the rugged landscape surrounding Calce. The vineyards sit at elevations ranging from 200 to 400 meters above sea level, benefiting from the cooling influence of the Tramontane winds that sweep down from the Pyrenees Mountains. This elevation and wind exposure create a microclimate that allows for slower ripening and greater aromatic development in the grapes.
The estate's vineyards feature a diverse array of soil types, including limestone, schist, marl, and clay. This geological complexity contributes significantly to the character of their wines. The vineyard holdings include parcels of old vines, with some Carignan and Grenache vines exceeding 100 years of age. The domaine cultivates traditional Mediterranean varieties: Grenache Noir, Carignan, Syrah, and Mourvèdre for reds; Grenache Blanc, Grenache Gris, Macabeo, and Chardonnay for whites.
Domaine Gauby produces a range of wines that reflect their specific terroirs, including their flagship reds "Muntada" and "La Roque," and whites such as "Vieilles Vignes" and "Coume Gineste." Production remains deliberately limited to maintain quality, with approximately 80,000 bottles produced annually across their portfolio.
Philosophy & Practice
Domaine Gauby received organic certification in 1996 and transitioned to biodynamic practices in 2001, receiving Demeter certification. This commitment extends beyond certification requirements, with the family implementing extensive biodiversity measures throughout their property. Cover crops grow between vine rows, and the estate maintains olive groves, garrigue scrubland, and forest areas that create a balanced ecosystem.
In the cellar, the Gaubys employ minimal intervention techniques. Harvesting is done entirely by hand, with careful sorting in the vineyard. Fermentations occur with indigenous yeasts in a combination of concrete tanks, large wooden foudres, and smaller oak barrels, depending on the wine. Extraction is gentle, with the red wines typically seeing moderate maceration periods to preserve freshness while developing structure.
The aging program varies by cuvée, with some wines spending 18-24 months in a combination of vessels before bottling. The domaine avoids fining and filters minimally or not at all. Sulfur additions are kept to a minimum, with slightly higher levels used for the white wines to preserve their freshness. This meticulous approach in both vineyard and cellar has established Domaine Gauby as a reference point for quality-focused, terroir-expressive winemaking in Roussillon.