2020 Chateau Pesquie Cuvée Juliette Blanc

Frédéric Chaudière and his brother Alexandre together run Château Pesquié, located at the foot of Mont Ventoux. Their 72 hectares of vineyards are located within a radius of up to 5 km around the Château in the commune of Mormoiron and are planted on a very siliceous soil, mixed with clay and sandstone. The ecological way of working, in combination with a good quality and varied soil, the right grape varieties with a considerable age and the favorable microclimate with the cooling effect of the Mont Ventoux, guarantee top quality wines. Both brothers, with a lot of love for their wines and passion for quality, are currently seen as pioneers of their region and are a shining example for the Ventoux appellation. Robert Parker underlines the quality of this Château by regularly giving high scores.

The Chateau Pesquie Cuvée Juliette Blanc is an exclusive cuvée of which less than 2000 bottles have been produced and is a tribute to the first girl in the Chaudière family in the past two
generations of Frederic. 2018 was the first vintage of this new cuvée. This blend of Clairette and Grenache Blanc stands out for its minerality, saltiness and clear freshness. The grapes come from a limestone soil with a little bit of clay at an altitude of about 300 meters and this single vineyard is of course also worked according to biodynamic practices. The Cuvée Juliette Blanc is a blend of 70% Clairette and 30% Grenache white. The grapes are harvested at night to ensure that the grapes are picked cool
become. The fermentation and aging takes place in a concrete egg and 10% of the blend is matured in demi muid 600 L).

This top white wine has an inviting straw yellow fresh color with silver reflections. In the nose very fine and clear with aromas of white flowers, hawthorn and citrus peel. On the palate, the Juliette Blanc is fresh and rich with flavors of lemon zest, grapefruit, sweet spices and a salty mineral finish. This top wine cries out for beautiful food such as salmon tartare, lobster bisque, crayfish skate in beurre noisette, scallops with porcini mushrooms.