100% Sauvignon Blanc from clay and limestone soils in the Côtes du Tarn, an area in southwest France northeast of Toulouse and near the more famous wine region of Gaillac. Harvested at night to preserve freshness, immediately pressed, and undergo three weeks of stabulation. The free-run juice is fermented separately while the deposit is filtered and fermented separately. This technique enhances primary aromas, commonly used in Gascony. Slow fermentation in tanks at low temperatures is followed by four months of aging on fine lees before bottling.
Light bodied and easy going, with notes of tropical fruit and pithy citrus. Ideal as an aperitif or with spinach enchiladas, garlic shrimp and asparagus risotto, pan-fried salmon or fresh goat cheese.
This is a private label wine made for US export, and there’s no information out there about the producer at all- maybe that’s why it’s such a good value!