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Gigondas La Cave Vacqueyras Blanc L'Atelier 2021

Perfect for both an aperitif and pairing with exotic dishes like chicken curry or Caribbean crab

Grenache Blanc, Viognier, and Clairette

$59.00

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Tree Fruit, Tropical Fruit, and Pepper / Spice, Creamy / Buttery and Toasted

BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)

Origin: Rhone Valley (Chateauneuf du Pape, Cote Rotie & More), France

Grape Varietals:

Grenache Blanc, Viognier, and Clairette

Winemaking:

Direct Press, On Lees Ageing, and Malolactic Fermentation

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Terrine, Hard Cheeses, Cream Based Pastas

ASIAN FOOD PAIRING
Butter Chicken, Korean Fried Chicken

Les Vignerons De Gigondas

Since 1956, they operate as a cooperative of Rhoney Valley Crus, cultivating their vines in a sustainable manner. To date, they represent 15% of the Gigondas appellation, as well as other Crus in the Rhone Valley

Description

Gigondas La Cave Vacqueyras Blanc L'Atelier 2021

Grape Varietals & Region: 70% Grenache Blanc, 15% Viognier, and 15% Clairette from the Vacqueyras region of Rhone Valley, France. Protected by the Dentelles de Montmirail which overlook the village, the Vacqueyras vineyard benefits from a great diversity of soils and terroirs which give its wines a beautiful aromatic richness.

Taste Profile: Meticulously crafted through traditional vinification, this wine unveils a pale yellow hue with silver undertones. Its lively and fresh character introduces delightful notes of pear and star fruit, evolving gracefully to offer a beautifully rounded mouthfeel

WInemaking Process: Direct pressing. Cold liquid maceration which allows settling while preserving the fine lees, rich in aromas.

Buttery & Honeyed Whites

Full-bodied fruit and spice, often with the ability to age. This style usually relies on new oak to impart vanilla driven characteristics. Malolactic fermentation & on lees ageing also contributes to the texture

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,