Bottler: Domaine Les Bruyeres, 12 chemin du stade, 26600 Beaumont-Monteux / France
In the glass
Colour
Pale gold
Nose
Delicate aromas of jasmine, lily of the valley and rose, underpinned by notes of pineapple, yellow apple, pear, white tea and a hint of parsnip.
Palate
Full and ripe, yet clearly defined; reveals nuances of quince, apple, liquorice and beeswax, coupled with a gentle creaminess, piquant spice and fresh vitality.
Character
Complex, multi-faceted and expressive, with a stylish balance of terroir depth and finesse.
Pairing
Pairs beautifully with roast chicken in a cream sauce, light veal ragout or creamy goat's cheese.
Notes
Grown on ancient clay and limestone terraces with heat-retaining river pebbles (galets), and aged partly in egg-shaped concrete tanks (ovoïdes).
Tasting note
Colour & Appearance
Radiant, pale gold in the glass.
Nose
An exceptionally fine, multi-layered interplay of aromas: floral notes of jasmine, lily of the valley and roses combine with fruity accents of pineapple, yellow apples and pears. Subtle hints of white tea and a delicate earthy nuance of parsnip lend depth.
Palate
On the palate, the wine appears full and ripe, yet remains focused and clearly structured. Flavours of quince, liquorice and a touch of beeswax meet a gently melting texture. A piquant spice and subtle freshness perfectly balance the power of this blend.
Terroir & Origin
The grapes originate from clay and limestone terraces in the commune of Beaumont-Monteux on the Châssis plateau of the northern Rhône. Ancient river pebbles (galets) store the daytime heat and shape the mineral finesse of the terroir.
Grape Variety & Vinification
A blend of 75% Marsanne and 25% Roussanne. David Reynaud’s vineyard work has been Biodyvin-certified biodynamic since 2005. Following complete destemming and gentle pressing, wild fermentation takes place. Ageing lasts eight months – two thirds in modern concrete eggs (ovoïdes) and one third in wooden pièces bourguignonnes.
Food Pairings
Superb with pan-fried pike-perch on creamed vegetables, poultry dishes with creamy morel sauce or mature Aisy Cendré cheese.
Key Features
The combination of biodynamic viticulture and maturation in concrete eggs imparts a silky-smooth texture and astonishing freshness to this white Crozes-Hermitage.
