Vin de Pays d’Oc
Soil: Clay-and limestone (sauvignon), schist (piquepoul) Grape variety: Sauvignon 61 %, Piquepoul 39 % Harvest: By hand, in small crates, with sorting Harvest dates: August 27 and 31 Vinification: Slow pressing – Settling - Fermentation in 1-wine barrels (50 %) and 2-wine barrels (50 %) Maturing: In barrels on the lees, with stirring Alcohol content: 13,5 % vol. Packaging: 75 cl Bordeaux bottles
This wine reveals complex, mellow aromas that include violets, acidulous fruit, white peaches and hints of smoke. Initially fleshy on the palate, combined with a considerable freshness to give the wine a richness and pleasing length in which the floral notes persist.
This wine’s richness means that it may be served with a variety of dishes: fish, of course, particularly served with a sauce, but also white meat and cheese. It also goes well with dishes for which a red wine may not be suitable, such as those containing curry, ginger, preserved lemons and very strong spices. For example: roast pork with fennel and preserved lemons. This wine is best served between 10 and 12 °C, and will benefit from aeration in its youth.