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Winemaker’s notes:
John describes it as a blend of things we might throw away, such as some “verjus”. They use the pressings of Muscat destemmed and then put it into tank with some verjus and skins. It was very intriguing, with orange honey, a tannic freshness and a hint of Muscat with quite an aromatic finish.
Name of Estate/Domaine:
Clos du Gravillas
Country/Region:
France, Languedoc
Grape/Blend:
A blend of Muscat and Terret grapes, vinified through maceration of acidic Terret verjus on very ripe Muscat skins.
Tasting Notes:
Appearance: Pale, luminous gold with a slight haze.
Aroma: Intense citrus notes, particularly grapefruit and orange blossom, with subtle floral undertones.
Palate: Light-bodied and refreshing, featuring vibrant acidity and a delicate minerality. The wine offers a unique interplay between the zesty character of Terret and the aromatic richness of Muscat, culminating in a crisp, clean finish.
Terroir:
Sourced from organically farmed vineyards situated on a high plateau at 300 meters elevation in Saint-Jean de Minervois. The soils are composed of white limestone gravel, contributing to the wine's pronounced minerality and freshness.
Vinification:
The wine is crafted by macerating acidic Terret verjus with the skins of very ripe Muscat grapes. This method enhances aromatic complexity and imparts a distinctive texture. Fermentation is spontaneous, utilizing native yeasts, with no added sulfur, and the wine is bottled unfiltered to preserve its natural character.
Food Pairing:
Ideal as an apéritif or paired with light seafood dishes such as oysters, clams, or grilled white fish. Its bright acidity and citrus profile also complement salads and dishes featuring fresh herbs.
For optimal preservation: Store at around 10°C (50°F) away from light. Serve well-chilled at approximately 8°C to 10°C (46°F to 50°F) to fully appreciate its refreshing qualities.
