CLARENDON White 2010 vintage Cotes de Provence AOC
The crushed destemmed grapes were pressed directly, without maceration.
Delicate pressing extracted the fruit, the full-bodied structure. Once freed of its deposits, the must fermented in a metal vat a maximum temperature of 16°C for 4 weeks. Bottled in spring 2011.“Clarendon” was the pseudonym of Bernard Gavoty, a famous French music critic writing in the Figaro newspaper.
“This outstanding property produces one of the best white wines made in province,… made from little-known grapes such as Rolle,… has excellent flavor depth and is fresh ,lively and altogether a joy to drink.” R.PARKER (Wine Buyer’s Guide 1989-1990).“The blanc has an attractive lemony, floral bouquet, well proportioned, fleshy flavors, excellent freshness and acidity, and seems like the perfect foil for grilled seafood and fowl. R.PARKER (Wine Advocate).
- Climatic conditions: Rainy winter and spring. Torrential rain on 15 June, rest of the summer hot ; some rain in August and on 7 September prior to the start of harvesting.
- Tasting: Rolle variety keeps a nice faint colour with green glints; with its scent of fruits (pineapple, grapefruit)when young . One can smell also more complex nuances, such as riper fruits, and pine needles after 2 years.
- Food matches: its lively character means that initially it goes well with grilled fish; but its soft fullness and volume also make it a perfect match for monkfish stew with citrus fruits. Subsequently it can accompany fish in sauces or poultry in cream sauce when its liveliness has died down giving way to a more creamy texture and more complex aromas ( e.g. : vintages from 1995 to 1998, 2007 – 2008).