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Michel Gassier Costieres de Nimes Nostre Pais White 2010

  • RP92
  • WS91
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The pale yellow color tinted in green announces a wine witha great deal of freshness and purity.The complex nose reveals floral and mineral notes with accents offresh citrus fruits.Lively and fresh, the aromas of flowers and white fruits, blendswith flint. The very soft finish evinces a great deal of minerality.

90% Grenache Blanc, 5% Roussanne, 5% Viognier

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2010 Nostre Pais Blanc is a blend of 80% Grenache blanc and the rest equal parts Roussanne and Viognier, aged on its lees for six months, with some barrel fermentation but limited exposure to oak. It comes across as a top-flight white Chateauneuf du Pape rather than a less expensive Costieres de Nimes. Light gold in color, with an extraordinary nose of vivid honeysuckle, candle wax, marmalade and tropical fruit, the wine is elegant, has good acidity, and wonderful freshness, but a surprisingly intense, full-bodied mouthfeel. Following a tasting, I had this wine with Maryland soft shell crabs, and it was an exquisite marriage. Drink it over the next year.
WS 91
Wine Spectator
This starts plump, displaying a salted butter and creamed melon profile, but picks up mouthwatering yellow apple and verbena notes along the way for freshness and length. Very tasty. Drink now through 2013. 3,000 cases imported.
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Michel Gassier

Michel Gassier

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Michel Gassier, France
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In the northern Vaucluse, on the right bank of the Rhone river lies the village of Visan where the legendary mistral winds of Provence sweep over the vines. The Latin name for these north-northwest winds is CERCIUS – the defining feature and raison d'etre for partners Michel Gassier, Philippe Cambie and Eric Solomon to launch this new project. Between the brisk winds and an elevation of 400 meters, the grapes' freshness is protected and then preserved during vinification in concrete tanks.
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Rhône

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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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Rhône White Blends

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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, proving most successful in Spain, Australia and California. 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.

In the Glass

Each variety contibutes something unique and different. Round, textural Grenache blanc gives green apple and white stone fruit flavors; weighty Marsanne adds structure and honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes while Viognier provides a creamy texture and elegant aromatics. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

White Rhône blends are quite versatile food pairing wines and can work with light to medium rich meals that might often be matched to red wines. Heavier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are common in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage and St-Péray. Condrieu and Château-Grillet can produce single-varietal Viognier only. The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including the ones named above as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc.

CWMGS0310_2010 Item# 111682