2007 La Devèze Blanc VV, Vin de Pays des Pyrénées Orientales, Mas de Devèze

2007 La Devèze Blanc VV, Vin de Pays des Pyrénées Orientales, Mas de Devèze

Product: 952623
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2007 La Devèze Blanc VV, Vin de Pays des Pyrénées Orientales, Mas de Devèze

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Description

Olivier Bernstein’s white Roussillon is a collaboration of the two grape varieties which seldom perform as well, either separately or in tandem, in any other part of France. Grenache Gris and Maccabeu in equal measure, have been vinified separately then aged for twelve months in one year-old barriques. The wine fascinates with its rich, slightly oily character, redeemed or rather enhanced by a clean grapefruit finish. The palate is complex with white tobacco, crushed sate and grilled almond all evidenced, with white peach and even a hint of pineapple espied in the wings. A rich and food friendly example, this would work with monk-fish, hake or turbot amongst others and might be a fun to try with goat’s cheese.
(Simon Field MW, BBR Buyer)

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Critics reviews

Jancis Robinson MW17/20
Olivier Bernstein’s Roussillon property. Lifted nose with lots of exciting rich fruit but with good acidity underneath. Very well made. (Claude Gros is the consultant.) Great density and complexity. I much prefer this to the red.
(Jancis Robinson - jancisrobinson.com - 10-Dec-2010) Read more

About this WINE

Mas de la Deveze

Mas de la Deveze

Olivier Bernstein is perhaps better known to BBR customers for his peerless range of Premier and Grand Cru wines from some of the (self-evidently) best sites in the Côte D’Or. Before the genesis of this resoundingly successful project, however, he was making wines in the Roussillon, where he still lives, his domaine located in the village of Tautavel, just to the north-west of Pérpignan and close to the famous property of Mas Amiel.

The vines have an average age of three score and ten and the poor schist-riven soils mean that yields seldom exceed 20 hl/ha. Olivier aspires to create wines that are ripe, but with plenty of acidity and mineral freshness; some of the techniques learnt in Burgundy have been introduced to this end, with whole berry fermentation and a tendancy to shorter maceration being key examples. The slightly sauvage character so typical of the great wines of the region has not been forsaken, however. Far from it.

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Southern Rhône Blend

Southern Rhône Blend

The vast majority of wines from the Southern Rhône are blends. There are 5 main black varieties, although others are used and the most famous wine of the region, Châteauneuf du Pape, can be made from as many as 13 different varieties. Grenache is the most important grape in the southern Rhône - it contributes alcohol, warmth and gentle juicy fruit and is an ideal base wine in the blend. Plantings of Syrah in the southern Rhône have risen dramatically in the last decade and it is an increasingly important component in blends. It rarely attains the heights that it does in the North but adds colour, backbone, tannins and soft ripe fruit to the blend.

The much-maligned Carignan has been on the retreat recently but is still included in many blends - the best old vines can add colour, body and spicy fruits. Cinsault is also backtracking but, if yields are restricted, can produce moderately well-coloured wines adding pleasant-light fruit to red and rosé blends. Finally, Mourvèdre, a grape from Bandol on the Mediterranean coast, has recently become an increasingly significant component of Southern Rhône blends - it often struggles to ripen fully but can add acidity, ripe spicy berry fruits and hints of tobacco to blends.

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