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Producer : Chateau de la Grange-Barbastre
Region : France (France), Loire (France)
Food Pairing : Light Fish, Oysters, Risotto, Roasted Vegetables, Shellfish, White Meat
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Built in the 15th century, the Château de la Grange-Barbastre belonged to the Barbastre family, Lord of the Grange, until the end of the 16th century. The property passed to the de Goulaine family in 1777.
Planted on slopes facing south and southeast, this Muscadet Côtes de Grand Lieu sur Lie is cultivated on the best soils of the estate and from vines that are over 40 years old.
Aged on its fine lees for 11 months, the nose is elegant with hints of white flowers, lemon zest, ginger and salty minerality. The contact with the lees for an extended period of time to develop a beautiful creamy texture balanced out by bracing acidity.
Muscadet Sur Lie is an exquisite pairing with oysters or any other type of shellfish. A true classic pairing would be 'moules frites' - mussels tossed in shallots, white wine and herbs with a side of french fries!
| Price of Case | $251.88 |
|---|---|
| Cellaring | Drink Now |
| Sweetness | XD - Extra Dry See Sweetness Chart |
| Bottle Size | 750 ml |
| Producer | Chateau de la Grange-Barbastre |
| Region | France (France), Loire (France) |
| Alcohol | 11.9% alc./vol. |
| Style | Fresh and crisp whites |
| Vintage | 2020 |
| Farming Method | Traditional |
| Food Pairing | Light Fish, Oysters, Risotto, Roasted Vegetables, Shellfish, White Meat |
| Descriptors | Fruity, Mineral |
| Wine Type | White |
| Wood Presence | Unoaked |
| Body | Light |
| Grapes | 100% Melon de Bourgogne |
Built in the 15th century, the Château de la Grange-Barbastre belonged to the Barbastre family, Lord of the Grange, until the end of the 16th century. The property passed to the de Goulaine family in 1777.
Planted on slopes facing south and southeast, this Muscadet Côtes de Grand Lieu sur Lie is cultivated on the best soils of the estate and from vines that are over 40 years old.
Aged on its fine lees for 11 months, the nose is elegant with hints of white flowers, lemon zest, ginger and salty minerality. The contact with the lees for an extended period of time to develop a beautiful creamy texture balanced out by bracing acidity.
It's important to remember that taste is subjective, and personal preferences play a significant role.
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