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Pasquieres Sauvignon Blanc V Pays d'Oc
Pasquieres Sauvignon Blanc V Pays d'Oc

Country of Origin: France

Region: Languedoc

Grape Varieties: Sauvignon Blanc 80% , Vermentino 20%

Alcohol by Volume: 13%

Food Matches: Best served chilled and ideal as an aperetif, but also complements seafood such as mussels, poultry and white meat dishes. The exotic flavours also complement Chinese and other oriental dishes.

Special Features: Vegetarian, Award Winner

2009 Vintage: Sommelier Wine Awards 2011 - Bronze
2008 Vintage: Sommelier Wine Awards 2010 - Silver list


Price: £6.27
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Tasting Notes: A wonderfully aromatic smooth dry white. A wonderful and innovative blend of Sauvignon Blanc and Vermentino from Southern France. A quite deliciously refreshing change from plain Sauvignon Blanc, Sauvignon V blends aromatic Sauvignon with aromatic Vermentino and gives a tangy, more complete flavour. The luscious exotic fruit aromas from the Vermentino are balanced by the clean, zingy fruit of Sauvignon, resulting in a wonderfully aromatic smooth dry white.

Producer Details: The Oc, or ‘Pays d’Oc’ as you’ll see it on most labels, refers to the Languedoc-Roussillon region of southern France, known by the French as ‘Le Midi’. Geographically the Oc covers an incredibly broad swathe of vineyards from the Rhône delta in the middle of southern France, arcing all the way round to the Spanish border on her Mediterranean seaboard. Planted here are both traditional grape varieties such as Grenache Gris (which makes very fine rosé) and Grenache Noir (try Pasquiers for a full-bodied flavoursome find); as well as the ‘cépages améliorateurs’ (varieties introduced in the last twenty to thirty years) such as Syrah and Merlot for reds, Viognier and Sauvignon Blanc for whites.
Eric Monnin, Boutinot’s winemaker responsible for the Languedoc, is constantly on the look-out for producers who have hidden gems, visiting domaines, seeking out new parcels as well as counselling winemakers before the harvest on e.g. softening harsh tannins in reds, or retaining acidity and expressing aromatics in whites. Then once the grapes have been picked, vinified and the wines barely finished, he tastes these ‘brut de cuve’ wines intensively and repeatedly over the next six months in collaboration with Samantha Bailey and Kim Tidy to select and blend the styles they seek and decide on their maturation, optimum bottling month and release date to the market.

In The Vineyard: Both the Sauvignon and the Vermentino are planted on plots with ideal drainage conditions, on a mixture of silt, sand and alluvial deposit. The Sauvignon was harvested in late August, and the Vermentino from mid September.

In The Winery: Cold maceration on skins, followed by pressing and alcoholic fermentation on fine lees at a temperature of 16-18°C.

 
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