Producteurs Plaimont Saint Albert Pacherenc du Vic-Bilh
Product Code: 10031
Cult late harvest dessert wine. Extremely popular when presented at the 2015 Brisbane French Festival - Dessert Wine Masterclass. Be quick to take advantage of the limited stock.
It is a pleasure to bring this wine to Australia. We first tasted it in Paris when we ducked into a wine shop to buy something to go with a raspberry and cream birthday cake. The owner suggested this wine , over and above more expensive sauternes and champagne. We were so impressed with the wine and the match that we sought it out while living in France. Each time we loved it especially with cakes! The name is a mouthful and so is the flavour of the wine! UK Stylist magazine named it as the perfect match with rhubarb desserts. Delicious!
Wine writer Winsor Dobbin made this his Wine of the Week "Another terrific late-picked wine from Producteurs Plaimont, one of the most consistent co-operatives in the south-west of France. An affordable alternative to the dessert wines of Sauterne, this is a blend of four south-western grapes; petit manseng, gros manseng, petit corbu and arrufiac from the Madiran region. You’ll find ripe citrus and tropical fruit salad notes on the nose, leading in to more ultra-ripe fruit on the palate, balanced by some delightfully fresh acidity. Complexity has been added by oak maturation and while this would be great with puddings, it would also work with pates and blue cheeses."
In 2015 this wine was extremely popular when presented in a dessert wine masterclass at the Brisbane French Festival in July 2015.
And Huon Hooke writing in Gourmet Traveller Wine Best Buys April/May 2012...
"This delicious sweet wine, made from local varieties petit manseng, gros manseng, courbu and arrufiac in the Madiran region of southern France, tastes a bit like a Jurançon and is similarly produced from naturally dried rather than botrytis-affected fruit. It has an exuberant peachy aroma, not as complex as a botrytis wine perhaps but with a controlled sugar-level and lip-smacking, more-ish, bitter citrus-peel flavour. It’s not ‘sticky’, hence you can drink more of it without feeling over-loaded. HH"
He made it "Best import" in Hooked on Wine August 27th, 2013.
"The white wine of the Madiran region, Pacherenc is a deep golden colour and is sweet, rich and very textural. Smoke and citrus peels figure on the nose, with some toasty age. A slight grip and some grapefruity bitterness help dry the finish. Marvellous flavour, balance and drinkability. Drink now. 12.5 per cent alcohol. 92/100 (Huon’s Wine 360) "
Terroir: The Pacherenc vineyards are in the same geographical area as Madiran (reds are called Madiran and whites Pacherenc). This wine is from vineyards of 115 hectares where the ancient tradition of late harvest wines were revived by the Producteurs Plaimont. In the 17th century, growers realised the magnificent potential of the local grapes to benefit from the climatic conditions- sunny autumn days enabling ripeness and high sugar levels and the cool nights, preserving high acid levels and intense aromas.
Grape varieties: Petit Manseng 50%, Gros Manseng 30%, Petit Courbu 10%, Arrufiac 10%
Winemaking: Harvest takes place around the 15th of November (Saint-Albert's Day). Pacherenc de la Saint Albert comes from grapes left on the vine until the third or forth pass through the vineyard, ensuring very ripe grapes with concentrated flavours. As per tradition, the grapes are placed in small wooden cases for transport in order to preserve the quality of the grapes. Once vinified the wine is aged in oak barrels.
Tasting Notes: Bright straw colour. The nose has ripe fruit characteristics of citrus and quince with favours of vanilla and cocoa. The wine has great balance, freshness and acidity so that it is not cloying at all. The complex ripe fruit characters are then taken over by the fresh acidity which cleans up the palette (and makes you wish for some more!)
Although in Australia we would label this as a dessert wine, it is really quite versatile. The French would serve it as an apertif. Traditionally it would also be served with foie gras or a sheep milks cheese (perhaps from the Pyrenees!). The producer says "wonderful with desert based on cream and fruit". Yes Birthday Cake!
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Product Code: 10031