About This Wine...
“Sweet lemon and cooked pear aromas, rich and (not too) sweet and with a fine kick of acidity to clean the palate” Leslie Williams in the Irish Examiner, 4th November 2017
500ml bottle – 100% Muscat à Petits Grains
Organic wine with a complex nose combining citrus notes with white fruit and white flower aromas. Round, fresh and not overly sweet.
Organic winemaking. Hand picked and hand selected harvest,destemmed and cold temperature skin contact. Pressing, settling and fermentation at very low temperatures in stainless steel vats. During the fermentation organic alcool is added to keep a sweetness of the wine.
This cuvée offers a clear golden colour with silver glints, a very complex nose combining citrus notes to white fruit and white flowers aromas.
The mouth is round and fresh and echoes the aromatic complexity of the nose.
Food & Wine pairing
Enjoy as an aperitif, with a melon from Cavaillon, but also with foie gras, blue cheese, strawberry or apricot pies. Serve very cold, around
In 1985, Paul and Edith Chaudière, a physiotherapist and a speech therapist living near Avignon, were having second thoughts about their professional lives. Their dream was to return to the family grape-growing tradition and so duly re-settled at Château Pesquié, a property that Edith’s parents had bought in the 1970’s. They then set about reviving the estate and began investing in both the vineyards and the cellar. This was no small feat since at the time there were very few independent grape growers in the little known Côtes du Ventoux as it was known at the time (now just Ventoux) and the appellation was, and remains today, dominated by cooperatives.
Firstly under Paul and Edith’s guidance and now that of their sons Frederic and Alexandre, Château Pesquié has expanded a number of times and is now a significant player in the appellation with almost 80 hectares of vineyard. The vineyards which are now worked organically sit on a limestone base but with varied topsoils of sand, clay and gravel. The majority are also situated at between 300-400 metres altitude contributing to significant diurnal temperatures that help retain excellent levels of acidity. The Mont Ventoux which rises behind the estate to an altitude of 1912 metres also helps protect the area from the extremes of the Mistral as well as funnelling cool air downwards during the summer months.
In the winery the Chaudières have always been at the cutting edge of production. For the reds the grapes are crushed and de- stemmed and then fermented in stainless steel tanks. Depending on the cuvée the wines either remain in tank for further ageing or are transferred to barrel where a mixture of 228 litre and 600 litre barrels are used. The whites are fermented in different ways, depending on the variety. Viognier will undergo a 12-15 skin contact whereas Roussanne and Clairette will be directly pressed. Malolactic is usually blocked in order to help retain a sense of freshness.
The wines at the estate have always been good but there is a sense that with the arrival of the younger generation that they are beginning to hit new heights. The precision remains but there is now more soul.