Turner Pageot - 'la Rupture' - Piquepoul, Sauvignon Blanc - Languedoc, FR - 2017
Regular price $29.00
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Request a Case OrderA new vintage with the addition of native Piquepoul grapes to the exotic Sauvignon Blanc. A wine of place and excellence!!
Color: straw with bright green reflections.
Nose: very mineral flintstone flint slightly toasted candied citrus.
Palate: clean attack, magnificent freshness, a lot of class. Atypical. Puzzling!
Food and wine pairings:
Turbot or Saint Pierre in white butter sauce, Crawfish poached, Roasted lobster with mild spices, Smoked halibut salad, asparagus with mousseline sauce, warm oysters.
Clay-limestone soils and quaternary colluvium
Exposure: North - North West.
Sloping vineyards.
Viticulture:
Grape variety: 50% Sauvignon Blanc, 50% Piquepoul
Planting density: 5000 vines/ha.
Short pruning: Royat cordon.
Average yields: 25 hl/ha.
Controlled natural grassing every other row, alternated every year.
Hilling and hoeing under the row.
Biodynamic viticulture and treatments in phytotherapy.
Vinification:
Pressing in whole clusters for maximum juice release at low pressure.
Static settling for 48 hours at 9°C.
Natural spontaneous fermentation in one-year-old barrels from Allier and Vosges.
High fermentation temperature 27°C.
Batonnage for two months post malolactic fermentation optional.
Ageing:
On fermentation lees without sulfur in the same barrels.
Bottling in the following spring.
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Domaine Turner Pageot is a very small wine producer in the Languedoc, in the little town of Gabian. It was created by the husband and wife team of Emmanuel Pageot and Karen Turner, he from France and she from Australia. They have plots of grenache, syrah, mourvèdre, sauvignon blanc, roussanne and a little marsanne, which grow on a mosaic of different soil types and several north-facing aspects between 200 and 300 metres altitudes. The north-facing slopes help to ensure a long and even maturation for the grapes. They farm everything biodynamically, keeping the soils as healthy as they possibly can and using a minimum of sulphur in the vineyards and the winery, while warmer than average fermentations rely on ambient yeasts. These are original wines which are absolutely perfect for accompanying food.