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This Sauvignon Blanc boasts a silvery straw color. Crisp and fragrant with wonderful aromatic intensity, fresh exotic notes, fruity aromas of citrus and gooseberry. A zesty and refreshing wine that lingers on the palate.
Available in store
CloseLes Costieres de Pomerols
France - Languedoc-Roussillon
Founded in 1932, this Cave Coopérative is located in the top commune of Pomérols, between the garrigue of Pezenas and the sea dominated by the Mont St Clair in Sete. The co-op merged with the Cave de Castelnau de Guers in 2003 and the Cave of Mèze in 2007, and it includes 350 members. The company employs 28 people and produces an average of 8 million bottles (666,666 9-liter cases).
The property features 3 main buildings – one for bottling/packaging, a second where white wines are vinified, and the third & newest building is where red & rosé wines are made. They have an underground cave for barrel aging with 300 oak barrels.
The members control 2,100 hectares (5,189 acres) of vineyard land, of which 450 hectares (1,112 acres) are Picpoul de Pinet. The Pomerols vineyards stretch over vast sun-light terraces with clay/calcareous soils. They produce Piquepoul, Chardonnay, Viognier, Sauvignon Blanc, Terret, Merlot, Cabernet, Syrah, Grenache, Cinsault and Carignan. Production is 54% white, 28% rosé and 18% red.
Le Jade Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
The wine comes from sun-drenched vineyards planted on the best terroir, selected for its physical and geographical characteristics, on clay and limestone hillsides called "costieres - (coastal region), only a few miles away from the Etang de Thau - a coastal lagoon that is situated between the port of Sete and Marseillan.
This Sauvignon Blanc boasts a silvery straw color. Crisp and fragrant white wine with wonderful aromatic intensity, fresh exotic notes, delicious fruity aromas of citrus and gooseberry. A great varietal expression, this is a zesty and refreshing wine that lingers on the palate.
Wine Type - White
Varietal(s) - 100% Sauvignon Blanc
Agricultural Practices - Sustainable
Vinification - Grapes are harvested at maturity (11.5 degrees -12.5 degrees ). Skin-contact maceration for several hours during the filling phase of the pneumatic press. Injection of inert gas and cooling of grapes to 15 degrees C. Selection of free-run juice. Juice stored cold (8 degrees C) with stirring of gross lees before settling. Temperature-controlled fermentation (15 degrees C) and the filtered lees are then re-incorporated. No malolactic fermentation.
Pairings - Serve with Bouillabaisse (fish soup), Bourride (local fish-based specialities), or even a fresh exotic fruit salad.