Chateau Le Devoy Martine Lirac Blanc 2003 Front Label
Chateau Le Devoy Martine Lirac Blanc 2003 Front Label

Chateau Le Devoy Martine Lirac Blanc 2003

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Virtually unheard of outside the local restaurants of the Rhône Valley, a good Lirac Blanc has a subtle tension between minerals and flowers, earthiness and fruit. Marc Lombardo produces only 1,000 cases of theirs. Equal parts Grenache Blanc, Clairette, Roussanne, and Bourboulenc, it is fermented over four weeks in stainless steel at 15ºC, and the malolactic fermentation is inhibited to preserve the zippy acidity of the wine. It is racy yet full bodied, with hints of honeysuckle and white flowers and a stony, briny tang. Long, yet clean and elegant in the finish, it has become a cult by-the-glass offering by restaurants that want to offer a unique wine to complement their seafood and shellfish dishes.

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    Chateau Le Devoy Martine

    Chateau Le Devoy Martine

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    Chateau Le Devoy Martine, France
    Fleeing political uncertainty in their adopted homeland of Tunisia in the 1960s, the Lombardo brothers, Marc and Joseph, returned to France to purchase a beautiful vineyard of 42 hectares in Lirac. On a plateau sloping gently south and west, it is gravely-clay soil mixed with white limestone calcaire rocks, producing wonderful whites and reds not unlike its more lyrically named neighbor across the Rhône, Chateauneuf du Pape.
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    A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

    In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

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    Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions. Typically some combination of Grenache Blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varying degrees of flexibility depending on the exact appellation. Somm Secret—In the Northern Rhône, blends of Marsanne and Roussanne are common but the south retains more variety. Marsanne, Roussanne as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc are typical.

    OPC40844_2003 Item# 79219

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