Picpoul de Pinet is a relatively new appellation, having only achieved AOC status in 1985. This recognition was largely due to the dedication and hard work of the members of the Ormarine cooperative. Their quality charter significantly raised the standards for white wine production in the Languedoc, a region traditionally known for its red wines.
The grape variety, Piquepoul, has gained widespread affection, thanks to the unique combination of natural factors and skilled grape farmers and winemakers. Located north of Etang de Thau (a huge natural lagoon, home to 18 varieties of shellfish, the most important being the famed Bouzigues oysters), the terroir is primarily composed of limestone clay soils, with some hillside vineyards having alternating forest and garrigue between them to ensure biodiversity, frost protection and different microclimates. The nearby lagoon and Mediterranean Sea act as thermal regulators, reducing temperature fluctuations. Winds such as the “Marin”, “Tramontane”, and “Mistral” play a crucial role in maintaining the health of the grapes in the vineyards.
Meticulous vineyard management, selective grape picking to capture diverse flavour profiles, and state-of-the-art cellar facilities ensure the production of consistently bright and flavoursome wines. These wines are characterised by their zest, minerality, and slight saline notes. The phrase “local wines with local foods” is particularly apt for Picpoul de Pinet, as it pairs naturally with oysters, shellfish, and seafood, while also being moreishly drinkable on its own.
"Duc de Mornay" AOP Picpoul de Pinet 2023
Vineyards:
Sourced from vineyards located near the Etang de Thau lagoon, the terroir is composed of limestone clay soils. The Mediterranean breezes, particularly the Marin, Tramontane, and Mistral winds, act as natural protectors, reducing temperature fluctuations and protecting the vines from mildew and rot after heavy rainfall. Biodiversity from surrounding forests and garrigue adds complexity to the vines.
Winemaking:
The grapes are hand-harvested and immediately taken to the cellar to preserve freshness. Fermentation occurs in stainless steel tanks at controlled temperatures, ensuring that the vibrant flavours and aromatics typical of Picpoul are captured.
Appearance:
Clear yellow with bright reflections.
Nose:
The nose is fresh and expressive, revealing delicate aromas of white flowers, intertwined with hints of citrus and subtle herbal nuances, including a touch of anise and sea breeze minerality.
Palate:
Zesty and fresh, the palate balances fruity flavours of green apple and citrus, underpinned by a light aniseed note. The wine's vibrant acidity and subtle saline edge contribute to its refreshing character, leading to a crisp, lingering finish. ABV: 12.5%.
Food Pairing:
Perfect with Bouzigues oysters, shellfish, and grilled seafood, or enjoy on its own as a refreshing apéritif.
Serving Suggestions:
Best served at 8-10°C to enhance its fresh, zesty profile.
More from Cave de L'Ormarine
