Vineyards and winemaking
The Piquepoul Blanc for Blanc de Blancs is grown close to the Étang de Thau on largely clay-limestone soils. The lagoon and nearby Mediterranean moderate temperature changes, while the Marin, Tramontane and Mistral winds help keep the fruit healthy and preserve the grape's naturally crisp, maritime character.
The grapes are brought promptly to the cellar and fermented at controlled temperature in stainless-steel tanks. This protective approach retains white-fruit and citrus aromas, allowing the wine's brisk acidity, delicate herbal notes and characteristic saline finish to remain clear.
Tasting notes
Appearance
Clear pale lemon with bright green-gold reflections.
Nose
White peach, lemon balm and green apple are joined by acacia, anise and a faint suggestion of sea air.
Palate
Dry and zesty, with fresh citrus and crisp orchard fruit carried by lively acidity. A subtle fennel note adds interest through the middle, while the finish is clean, mineral and gently saline.
Food pairing
A natural partner for oysters, mussels with garlic and parsley, grilled sardines, or fish and chips with lemon. It is equally refreshing as an aperitif; serve well chilled at around 8°C.
Background story
Cave de l'Ormarine is the historic cooperative at Pinet and played an important role in raising the profile and quality of the area's white wines. Picpoul de Pinet gained its own appellation status in 2013, building on decades of work by growers around the Thau lagoon.
Piquepoul's affinity with shellfish explains the enduring local maxim of serving local wine with local food. Blanc de Blancs captures that direct relationship between the limestone-clay vineyards, Mediterranean influence and the shellfish beds of the nearby lagoon.
