For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Mas Cal Demoura L'Etincelle Vin de Pays de l'Herault Blanc 2007
The wine is redolent of white fruit and citrus fruit enhanced by a nice minerality and a lively touch typical of the terroir. Smooth, ample and persistent in the mouth, with a fresh finish.
Food pairing: Aperitif, shellfish, noble fish (cooked or prepared as sushis / sashimis), white meats in creamy sauces, creamy goat's cheese (Pélardons), Thaï food.
Critical AcclaimAll Vintages
At the time of Languedoc winemakers were abandoning their land, Jean-Pierre Jullien, passionate winemaker, had made this his motto motto. Having opted very early for a qualitative approach and respectful of the land, it is part of the winegrowers that have marked the history of the quality revolution of Languedoc wines ... Driven by his passion for wine and aware of potential local Terrasses du Larzac, it retains only its best vineyards and wine making in starting Mas Cal Demoura in the 1990s in the town of Jonquières.
Isabelle & Vincent Goumard, wine enthusiasts, whom graduated in enology from the University of Dijon, succeeded him to the field when he retired. They bought these parcels of vines (red and white) at Mas Jullien on the soil of limestone gravel COMBARIOLLES of very high quality.
Since then they have constantly to keep working in the footsteps of Jean-Pierre Jullien to produce great wines, natural wines that reflect the complexity of the soil and the balance of which allows them to age with great quality. The estate has 11 ha of vineyards and produces 40,000 bottles a year.
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.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.