Our wine and brandy have a strong and clear aroma. Sugar is balanced by reducing bitterness. It takes time for the substances to be orchestrated to produce a crystallized petal wine. Close your eyes you are in my garden....
17% VOL
Appearance
It has a fairly fluid, colourful and intense colour, tinged with purple pink and cinnamon. It is also rich, with a veining and marbling that alternate both clarity and opacity. It is bright and luminous. The ruby-red reflections are sustained and bright.
Nose
The first nose makes us feel the transition from one season to the next one.
First of all in summer, with the richness of the floral scents of the mountains: elderberry, buttercup, verbena, dandelion, rhubarb, sunflower seed, liquorice (stick), peppermint.
Then comes autumn, when you feel like you're in the woods: monsoon, brown tobacco, mustard seed, smoked tea (lapsang souchong), dried fruit (almonds, hazelnuts), saffron, black cherry and roasting.
The aeration reveals a spicy register: cloves, cardamom, cumin, mocha, pepper. All this is enriched, again by thorough aeration where fruity notes (blackcurrant, pomegranate, kirsch cherry stones) and vegetable notes (fennel, morel) are mixed. We do not come out of this meeting unscathed.
Palate
A fragmentary fruity/floral so diverse and varied is its expression. The acidity, on the other hand, still has a slightly gritty/tense profile, flirting with essences of bergamot and fern. It shrouds the whole in its verticality. Alcohol is present, and this without ostentation. It reinforces the verticality of the whole by bending it without constraining it.
The tannins, brought by the elderflower, are numerous, silky and juvenile and can only be qualified, for the moment, as single-headed. They form a solid architectural base, but not without a certain elasticity, while ensuring the foundation of the whole. The material as a whole still shows us, to say the least, that its components work without each other while waiting for them to work with each other... The finish is very long, and we find flavours already perceived, during many caudalies, all on beautiful bitterness.
Gastronomic Pairing
- Eggplant and county quiche.
- County nems.
- Perfect glazed with straw wine & cake with vine peach.
- Tiramisu with red Jura macvin.
- Back of roe deer on a spit, potato couquelin with truffles.
- Roasted grey partridge, candied salsify and juice with dried fruit crumbs.
- Grouse terrine, mango chutney, cherry in vinegar and pickled porcini mushrooms.
- Caramelized melon goat-pistachio*.
- Chickpea purée, semi-cooked egg with truffle cream.
- Steak of goose foie gras, poached eggs, steamed sole fillets with lime zest and "mango rougail".
- Herb marinated tuna spreads, Thai carrot soup.
*Here is an original alternative to the classic melon/port, revisited for the occasion with a Rivesalte: it is a question of making a melon carpaccio, in parallel to make balls of fresh goat cheese then roll them in chopped pistachio nuts (type: Petit Billy or with fresh goat cheese from Provence: Gratteloup or Jabronce). Make a caramel. Coat the melon carpaccio with the caramel. Place the small balls of cheese on top. And enjoy your meal...
"Pierre Pernias"
