Oro Blanc AOC 2005 – Peyre Rose


Incl. VAT.
(102,69  / 1000 ml)
SKU: 9910215030 Kategorien: , , Weingut:

Contains sulfur






Alcohol content

14,5% Vol.

Residual sweetness


Drinking temperature



Domaine Peyre Rose, Route de Villeveyrac, 34230 Saint Pargoire / France, Organic certificate: FR-BIO-10

Tasting note from from 15.11.2020, Copyright Sebastian Bordthäuser

Marlène Soria's Peyre Rose winery is one of the icons of biodynamic viticulture in the Languedoc region. In the region, which has been known for overproduction for a long time, Madame Soria bought land and founded her Peyre Rose wine estate out of nothing in 1982. She planted its stony clay soils with southern varieties Syrah, Mourvèdre, Grenache, as well as small amounts of Roussanne, Rolle and Viognier. Located in the middle of the garrigue, the vineyards have been cultivated biodynamically from the beginning, the influence of the nearby sea always noticeable. In the cellar, there is no technology worth mentioning, instead, she relies on manual work, gravity, and time. The wines are brought to market after six years at the earliest.

The Clos de Cistes consists mainly of Syrah with a small part of Grenache. It was fermented spontaneously and aged for almost ten years in cement and large wooden barrels.


Strong ruby red with brick red rim and almost black core.


The 2010 Clos de Cistes from Peyre Rose shows itself a bit buttoned up at first and needs some time to loosen up its tongue. A clear case for the big glasses and an evening time. A little reserved at first, it quietly murmurs something about spicy aromas, lots of umami, soy sauce and Sunday roast. With a little patience, he becomes more talkative, chattering of undergrowth and black fruits, blackberries, damson jam, and blueberries, all amid pristine garrigue with aromas of juniper, rosemary, and a hint of salt reminiscent of the nearby sea.


What lasts long, finally becomes good! On the nose it is dense, incredibly compact and almost mysterious. With lush aromatics and immense tension, it builds up immediate pressure and shines despite its power with clear acidity, fresh drinking and finest manners. The dark fruits of the nose are mirrored on the palate with extracts, spicy underpinnings of black cardamom, pepper and a boquet garni. The tightly woven tannins seem low-pile on the tongue edge, adding a subtle sweetness to this cracking dry wine. Harmonious with its own character and great perspective for many more years of bottle ageing.

Food recommendations from Sebastian Bordthäuser

  • Braised mushroom ragout with herbs and red wine from the oven
  • Red mullet au gratin with ox marrow on mushroom risotto with autumn trumpets, roasted pointed peppers and demi-glace
  • Braised leg of venison from the oven with dried fruit and parsnip


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