Chateau de Jau Rivesaltes Muscat 2005
Built in 1792, Chateau de Jau is located in the southernmost foothills of the Roussillon slopes of the Corbières Mountains in French Catalonia. Today, the estate produces Côtes du Roussillon Villages Rouge, Côtes du Roussillon Blanc, Muscat de Rivesaltes, along with the lovely wines known as "le Jaja de Jau."
The estate spans the villages of Cases de Pêne, Estagel, and Tautavel, occupying 134 cultivated hectares planted in eleven classic Mediterranean varietals.
The magnificent hillside vineyards were completely revitalized by removing neglected vines and cumbersome stone. The magnificent hillside vineyards of the Chateau de Jau were painstakingly revitalized by ripping up the old neglected vineyards and crushing the stone upturned in the process.
The rebuilding of the vineyards at Chateau de Jau, overseen by winemaker Estelle Dauré, represents some of the most ambitious and exciting work undertaken in the Roussillon in the last twenty years. This revitalization has allowed the Dauré family to create the incredible wines produced today.
An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.
Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.
International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.
Alluringly aromatic and delightful, Muscat never takes itself too seriously. Muscat is actually an umbrella name for a diverse set of grapes, some of which are genetically related and some of which, are not. The two most important versions are the noble, Muscat blanc à Petits Grains, making wines of considerable quality and Muscat of Alexandria, thought to be a progeny of the former. Both are grown throughout the world and can be made in a wide range of styles from dry to sweet, still to sparkling and even fortified. It is well known in Italy's Piedmont region for Moscato d’Asti, a slightly sparkling, semi-sweet, refreshing wine that is low in alcohol. On the Iberian peninsula, it goes by Moscatel, not to be confused with Bordeaux's Muscadelle, which is acutally unrelated.
In the Glass
Muscat wines possess marked aromatics and flavors of peach, pear, Meyer lemon, orange, orange blossom, rose petal, jasmine, honeysuckle or lychee, often with a hint of sweet spice.
Thanks to its naturally low alcohol levels, Muscat is a perfect match for spicy Asian cuisine, especially when the wine has a little bit of residual sugar. Off-dry Muscat can work well with lighter desserts like key lime pie and lemon meringue, while fully sweet Muscat-based dessert wines are enjoyable after dinner with an assortment of cheeses.
Muscat is one of the oldest known grape varieties, dating as far back as the days of the ancient Greeks and Romans. Pliny the Elder wrote in the 13th century of a sweet, perfumed grape variety so attractive to bees that he referred to it as uva apiana, or “grape of the bees.” Most likely, he was describing one of the Muscat varieties.