Aliot IGP 2017

A cuvée of Roussanne, Grenache Blanc and Marsanne with a touch of Viognier.

The vineyard is located high up on the Ventoux. After manual harvesting, the berries pass twice over the sorting table. Lowest yields with the highest fruit quality. Fermentation takes place in small batches in the modern cellar, which has been completely subordinated to gravity. A mixture of traditional and ultra-modern techniques are used in the cellar. Fermentation and ageing take place for eight months in small wooden barrels.

Bright golden yellow with subtle green reflections

2017 Aliot Blanc from the Ventoux region lives from a mixture of Mediterranean and oriental spices as well as abundant plumed fruits. Saffron and turmeric vie for dominance. A pleasantly warming honey sweetness is added fragrantly. I easily think of beeswax and ripe Chenin Blanc. Thyme, rosemary and the obligatory garrigue complement the aromas. Ripe peaches, caramelised quince and red apples provide the right balance of fruit to the intensity explained earlier. Tangerine and khaki provide additional fruity accents, along with orange peel and a little grapefruit. A little almond blossom and acacia wood round it off successfully.

Completely opposite to the intensely fragrant and warm nose, it reveals the exact opposite on the palate. The 2017 Aliot is cool, juicy and stony on the nose. The altitude and the cool wind of the Ventoux probably leave their mark. This combination is brilliant, as the yellow, intense fruit clearly reappears on the palate. The spiciness of turmeric and saffron does not disturb this cool impression at all. Very successfully, this slightly matured 2017 works against the fruit with a touch of saltiness. The coolness and freshness provide contrasts and elegance while the fruit expression remains unchanged. The Mediterranean herbs in particular linger on the palate for a long time. The oriental spices also seem nailed down.