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Description
Hand harvested and sorted before 100% de-stemming and maceration on skins for 10 hours at 3°C before pressing. Cool-fermented to reach a natural alcohol of 5 % before the ferment is arrested by the addition of grape spirit to reach a minimum of 15 % alcohol, with a minimum of 110 g/l residual sugar. Matured on fine lees in tank for two months prior to bottling.
The Muscat from La Pigeade is characterized by its freshness and finesse and is to be found in many of the leading restaurants of the Rhone Valley. It is an ideal aperitif and also goes well with many desserts, especially ones with chocolate, or a fruit salad, or strawberries where some is also poured over the fruit. It is also a perfect companion for many blue cheeses.
'check yellow robe, hints of pear. The nose has a Muscat grapiness, with apricot and pear syrup, glazed brown sugar airs. It’s a sturdy start. The palate is rich, holds concerted content, a ripe second half. This has presence in the glass, is muscular, solid, upstanding, and will go well à table with poultry, fruit desserts, cakes. There’s a good flash of apricot juice flavouring on the finish, which prolongs well, invites another sip. 15°. 70,000 b. 2029-30.' John Livingstone-Learmonth, Drinkrhone.com, March 2018.
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