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This cuvée Brechallume du domaine de la Croix Gratiot boasts a beautiful, slightly golden Brilliant color. On the nose, this organic wine develops citric notes of pomelo, kumquat, candied ginger and citrus peel. Fresh and structured on the palate, with good length.
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This Brechallume cuvée from the domaine de la Croix Gratiot boasts a beautiful, slightly golden Brilliant color. On the nose, this organic wine develops citric notes of pomelo, kumquat, candied ginger and citrus peel. Fresh, structured palate with good length.
Anaïs Ricôme has emerged as the new benchmark for Picpoul de Pinet, a little-known appellation among French wine lovers. Yet this is the birthplace of some of Languedoc's great whites, starring the ancient piquepoul grape variety. After studying viticulture and oenology and gaining experience in a New Zealand vineyard, her father, Yves, suggested she take over this vineyard near Marseillan. Anaïs decided to reduce the size of the vineyard to 33 hectares, and to cultivate the vines organically, with an increasing emphasis on biodynamic practices. This music-loving thirty-something works with plot selection for her best cuvées. Above all, she has captured the elegance and unique touch of this grape variety with maturation in sandstone, foudre and stainless steel.
Data sheet
Picpoul
appetizers, sushi, salmon carpaccio
The Château Doyac is a superb organic wine produced in the Haut-Medoc PDO. Biodynamic viticulture gives it finesse and freshness compared with other cuvées from this AOP. A great success!
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Guide des meilleurs vins de France 2024: 92/100
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Brilliant golden color. Nose of perfect intensity, rich and complex—lemon, grapefruit, pineapple, and exotic fruits. Full-bodied, round, and lively on the palate, with citrus and exotic fruits, and an airy structure. Serve between 10 and 12 °C.
Organic biodynamic Picpoul Blanc and Roussanne, grown on clay-limestone hillsides bathed by the sea breezes of the Thau Lagoon, Montagnac. Harvested at night to preserve freshness and aromas, controlled fermentation, partially aged for 4 months in barrels.
Pair with vegetarian terrines or scallop skewers. Best enjoyed within 3 to 5 years.