Cépages:
51% Viognier - 29% Roussanne - 16% Grenache - 4% Bourboulenc
Terroir:
Plots selected in the Vaucluse and in the Gard for the complementary nature of their terroirs: stony alluvial terraces and pebbly clay soils (alt. 100/150 m – facing South/Southwest and East/West), resulting in a fine balance between fruity and fresh aromatic notes.
Vinification:
The Roussannes, Bourboulencs and Grenache Blanc were pressed immediately upon arriving at the winery, while the Viogniers underwent a pre-fermentation cold-soak on the skins. Cold-static racking off the rough lees. Beginning of fermentations in tank for the Roussanne and the Viognier prior to transfer to 275-liter Laurus barrels, where they spent 6 months with regular stirring of the lees for the first 3 months. Malo-lactic fermentation was blocked to retain a maximum of fresh acidity.
Production: 16 000 bottles
Bottling date: 30 June 2016
Note de dégustation:
"This has a plump note thanks to a kiss of brioche, while the core Cavaillon melon, anise and peach flavors glide along. A tasty crowd-pleaser. Drink now." (Tasted 2017)
Service & accords:
Serve at 10-12°C
Blanquette de veau
Saint-Jacques Carpaccio
Optimum maturity: 2016 - 2020
ABV: 13%
Age des vignes & rendement:
25 to 40 years old – 35hl/ha
