Mas Cal Demoura L'Etincelle Vin de Pays de l'Herault Blanc 2007
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Parker
Robert
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Winemaker Notes
The wine is redolent of white fruit and citrus fruit enhanced by a nice minerality and a lively touch typical of the terroir. Smooth, ample and persistent in the mouth, with a fresh finish.
Food pairing: Aperitif, shellfish, noble fish (cooked or prepared as sushis / sashimis), white meats in creamy sauces, creamy goat's cheese (Pélardons), Thaï food.
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Robert Parker's Wine Advocate
The 2007 L'Etincelle – dominated by barrel-fermented Chenin Blanc, along with Viognier, Grenache Blanc, Muscat, and Roussanne – offers a quite Muscat-driven nose of tangerine rind, fresh lemon, and orange blossom, with hints of more diverse sweet and pungent floral notes (lily, acacia) behind that. The Chenin Blanc really only signals its presence on the palate, with quince and musk melon accented by lime zest and chalk. Quite dense and lees-inflected, with persistent bitter-sweet citrus oil but also ample fresh fruit juiciness and a delightful overall sense of invigoration, this memorably distinct wine should drink nicely for a couple of years.
At the time of Languedoc winemakers were abandoning their land, Jean-Pierre Jullien, passionate winemaker, had made this his motto motto. Having opted very early for a qualitative approach and respectful of the land, it is part of the winegrowers that have marked the history of the quality revolution of Languedoc wines ... Driven by his passion for wine and aware of potential local Terrasses du Larzac, it retains only its best vineyards and wine making in starting Mas Cal Demoura in the 1990s in the town of Jonquières.
Isabelle & Vincent Goumard, wine enthusiasts, whom graduated in enology from the University of Dijon, succeeded him to the field when he retired. They bought these parcels of vines (red and white) at Mas Jullien on the soil of limestone gravel COMBARIOLLES of very high quality.
Since then they have constantly to keep working in the footsteps of Jean-Pierre Jullien to produce great wines, natural wines that reflect the complexity of the soil and the balance of which allows them to age with great quality. The estate has 11 ha of vineyards and produces 40,000 bottles a year.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
A catchall term for the area surrounding the Languedoc and Roussillon, Pays d’Oc is the most important IGP (Indication Géographique Protégée) in France, producing 85% of this country’s wine under the IGP designation. (IGP indicates wine of good quality, not otherwise elevated to the Appellation d'Origine Contrôlée (AOC) status.)
The near perfect Mediterranean climate combined with dry, cool winds from the north, optimal soils, altitudes and exposures make Pays d’Oc an ideal wine growing region. Single varietal wines and blends are possible here and while many types of grapes do well in Pays d’Oc, Chardonnay, Pinot Noir, Grenache and Cinsault are among the most common.