Pacherenc du Vic Bilh Collection 50Cl

PACH035
A sweet wine balanced by crisp natural acidity - a delicious alternative to Sauternes! Pacherenc du Vic-Bilh is a revival of an 18th century wine style. Local grapes from the Gascony area are harvested late in Autumn in several pickings.
Type:
Vintage:
2016
Size:
50cl
Main Grape:
Grape Mix:
100%
Style:
Sweet
ABV:
12%
Region:
Country:
France
Body:
Rich and full flavoured
Drinking Window:
Drink now
Closure Type:
Cork
£9.99
 

Plaimont Producteurs

Situated in the heart of South-West France, the Plaimont vineyards stretch from the foothills of the Pyrenees to the hills and valleys of Gascony covering a uniquely rich terroir. A thousand winegrowers defend the ideals of a cooperative and are committed to managing their vineyards with respect for both the environment and their own time-hoNoured traditions. With a combination of local grape varieties, knowledge and rigorous hard work, the members of Plaimont Wine Cooperative have succeeded in producing extremely high quality wines from the terroirs of Madiran, Pacherenc du Vic-Bilh, Saint Mont and Côtes de Gascogne.

Tasting Notes

The golden colour and sparkling tints of this wine give us a clue as to its rich, complex nose of preserved fruit (lemon peel), peach jam and white pepper. A rich yet suave palate develops around an acidic framework – the telltale sign of the best Pacherencs.

Food Matches

A noble aromatic expression and a natural liveliness make this cuvee the perfect accompaniment to foie gras and blue cheeses such as Roquefort. A subtle, simple pairing can also be made with slightly sharp puddings such as lemon tart.

Vinification

The grapes affected with noble raisining are picked in the cool of the morning from early to mid-November and are taken to the winery in perforated crates. A long, gentle cycle in the pneumatic press extracts the finest must before the press juice is discarded. Following a light settling, alcoholic fermentation takes place in oak barrels (40% new, 30% second- fill, 30% third-fill) over a period of many weeks. As soon as the ideal optimal sugar-acidity balance is reached, the fermentation process is stopped by reducing the temperature and gives way to a long, slow period of elevage. The wine is matured on the lees in the vinfication barrel; regular lees stirring ensures that the lees remain in suspension. An eight to ten month period is required for the Manseng grape varieties to open up aromatically and for the rich syrupiness to blend thoroughly into the body of the wine.