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Tasting Note
The Languedoc's seafood white par excellence, with a bit more going on than most. Bright and pale, with white flowers, acacia and hawthorn on the nose. Fresh and saline on the palate, with a slight roundness that's unusual for Picpoul. The producer calls it "gourmet" Picpoul, and they're not wrong.
Drink it with: oysters, mussels, grilled fish, or chicken in a creamy sauce.
The Winemaking
Harvested at night to keep the grapes cool and fresh, pressed immediately and cold-settled. After fermentation it rests on its fine lees, stirred regularly for extra richness and roundness. No oak.
The Vineyards
Picpoul de Pinet, by the Étang de Thau lagoon. Vines are cordon-pruned and yields capped at 60 hl/ha. Picpoul is the estate's last grape to ripen, usually picked at the end of September.
The Producer
The Morin family bought the estate in 1966. Today young winemaker Caroline Morin makes the wines, aiming for finesse and minerality. This cuvée bears her name.
The Details
Tasting Note
The Languedoc's seafood white par excellence, with a bit more going on than most. Bright and pale, with white flowers, acacia and hawthorn on the nose. Fresh and saline on the palate, with a slight roundness that's unusual for Picpoul. The producer calls it "gourmet" Picpoul, and they're not wrong.
Drink it with: oysters, mussels, grilled fish, or chicken in a creamy sauce.
The Winemaking
Harvested at night to keep the grapes cool and fresh, pressed immediately and cold-settled. After fermentation it rests on its fine lees, stirred regularly for extra richness and roundness. No oak.
The Vineyards
Picpoul de Pinet, by the Étang de Thau lagoon. Vines are cordon-pruned and yields capped at 60 hl/ha. Picpoul is the estate's last grape to ripen, usually picked at the end of September.
The Producer
The Morin family bought the estate in 1966. Today young winemaker Caroline Morin makes the wines, aiming for finesse and minerality. This cuvée bears her name.
The Details