Grainger’s wine blog. The one and only wine blog for all you winos out there.
In my wine blog today is our weekly wine review.
Guide no 13 of my review of all the wines on our wine list at www.gfwine.co.uk Our list covers most of the wine regions of France and so you should have no trouble in finding a wine to suit your palate.
This week we are back in France. Our wine review of the week is a wine from Chateau Abbaye des Monges. ‘Esprit de Vin’ blanc is a VDP Cotes de Thongue white wine.
The Baron de Chefdebien’s vineyards are situated at Puissalicon in the Herault department and the site of an historic Roman villa. This domaine has been in the Chefdebien family for more than a century. At present Paul Chefdebien great grandson of the founder of the Chateau is in charge of the estate.
The chateau Abbaye des Monges snuggles up against the western foothills of the Clape massif near Narbonne and was built during the Gallo – Roman times. In 1204 a female Cistercian order was created and the Monges Abbaye became one of the rare Cistercian Abbaye for women in Languedoc. Dating from 1204 the Abbaye chapel is still present on the estate.
The region of Saint Pierre de Serjac is made of clay and limestone which is very favourable to the red vines of Merlot, Cabernet Sauvignon, Grenache, and Syrah and the marl soils favour the white vines or Chardonnay, Vermentino and Muscat.
Abbaye des Monges consists of 30 hectares of lime clay sandy soils with pebbles. The micro climate of the Clape Massif brings a maximum of sunshine and the proximity of the sea with its morning fog is favourable in the ripening of the grapes.
This white wine of ‘Esprit de vin’ comes from the Domaine Saint Pierre de Serjac and is fresh and fruity. The wine from Abbaye des Monges are typical of the area giving fine mineral aromas to the whites and aromas of black fruit and tannin with a balanced palate to the mouth.
This is a simple light yet elegant wine made from 95% Vermentino and 5% Muscat Petit Grain. Fragrant, a tad musky, maybe from a small amount of the Muscat. It coats the palate with voluptuous fat. The follow through is elegant and very good throughout the finish. It goes great as an aperitif on its own, or with seafood especially oysters.
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