Winemaker Notes
A nice wedding all in freshness. We find in bottle a lot of fruit, aromas of linden and white flowers, very citrus flavors, a frank liveliness and enough energy so that, served as an aperitif, it can stir up our taste buds without extinguishing our thirst.
To consume: With crustaceans and fish. We recommend it, also as an aperitif where it is a perfect appetizer for the beginning of the meal and why not a soft cheese: camembert, brie, livarot, crottin de chavignol, etc ...
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.
A larger region between Chateauneuf-du-Pape and Tavel, Lirac red wines resemble some of the best Cotes du Rhone Villages wines, while it’s rosés are akin to those of Tavel. The region’s quality whites, based on Bourboulenc, Clairette, Grenache Blanc and Roussanne, are round and fruit-driven.