Muscat de Beaumes de Venise Blanc 2015

Muscat de Beaumes de Venise Blanc 2015

Butterscotch, glazed fruits aroma. The palate is rich and runs with surprising freshness after the opening. There is a note of quince paste on the aftertaste, also herbes de Provence.

Presentation

Situation

Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir

On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard

The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

We use and abide by countrywide standards for ‘sustainable agriculture’.

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

Vinification

In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.

When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by
temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.

Alcohol content

15 %

Cépages

Muscat à petits grains blancs : 75 %
Muscat à petits grains noirs : 25 %

Tasting tips

Serving

Serve at 8 ° C / Aging qualities: The Muscat becomes mellow well rounded with a copper pink robe. Its bouquet is refined with a perfect balance.

Tasting notes

Visual aspect : clear gold colour, slightly tilered.
Nose : fruity and delectable. Opening up on notes of apricot and very ripe pear. Floral notes.
Palate: fat an broad, highly enjoyable. We find aromas of the nose. Magnificent finish.

Food pairing

Chilled as an aperitif, the Muscat is a versatile companion to many
dishes. Most expressive with foie gras and roquefort, it retains all its character served with a fruit tart, puff paestry and chocolate deserts.

Reviews & awards

18/20
"Il délivre une grande intensité aromatique mais sans exubérance. En bouche, son fruit savoureux et onctueux reste dompté par un mutage précis. Superbe."
- Roberto Petronio
La Revue du Vin de France , 2016-08-24
90/100
"Light coppery hue. Distinctive, endearing nose driven by orange and quince marmalade with mild spice presence. Delicate palate where sweetness is absorbed by freshness. Long syrupy aromas show lots of drive. A truly delicious Muscat." Gilbert & Gaillard , 2016-08-19
15/20
"Très gourmand, sans excès de liqueur, à apprécier sur une salade de fruits blancs ou jaunes." Guide Bettane et Desseauve des vins de France , 2016-08-23
91/100
"Matured in stainless steel for 6-8 months, 110g/l residual sugar. Copper coloured. Deep, buried aromas of peach, pear, lemon, bitter orange and baking spices. Extremely full-bodied. Very harmonious, sweet but with piercing acidity and a long finish. Only just enough acidity to see this through for a few years, but in the meantime it’s an opulent treat. 2017-2021"
- Tim Atkin
Tim Atkin , 2016-12-01
"Visual aspect : clear gold colour, slightly tilered. Nose : fruity and delectable. Opening up on notes of apricot and very ripe pear. Floral notes. Palate: fat an broad, highly enjoyable. We find aromas of the nose. Magnificent finish. Match with food: chocolate Marquise, mango coulis. Comments : a fine and delicate wine." Sommeliers International