- Producer
- Revelette
- Grape variety
- Chardonnay, Roussanne, Sauvignon Blanc, Trebbiano, Vermentino (Rolle)
- Region
- Provence
- Country
- France
- Vintage
- 2021
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9910219082
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Le Grand Blanc de Revelette IGP 2021
The Le Grand Blanc de Revelette 2021 is the Chardonnay-led white cuvée from Château Revelette near Jouques, grown at 330 to 400 metres in the shelter of the Montagne Sainte-Victoire.
CHF 36.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
The Le Grand Blanc de Revelette 2021 is a dry white cuvée made from five varieties, produced by Peter Fischer at Château Revelette near Jouques. The vintage comes across as lean despite its southern aromatics: noble, elegant, spicy, with less than one gram of residual sugar.
Terroir and origin
30 hectares are spread across 17 parcels around 30 kilometres north of Aix-en-Provence, sheltered by the Montagne Sainte-Victoire and surrounded by 170 hectares of forest. At 330 to 400 metres of altitude, cold Alpine air slips into the valley at night: large day-night temperature swings, slow ripening. Organic since 1990, biodynamic since 2011.
Grape variety and vinification
65 percent Chardonnay, 17 percent Roussanne, 9 percent Sauvignon Blanc, 5 percent Ugni Blanc and 4 percent Rolle. The grapes were destemmed and fermented entirely spontaneously: 30 percent in stainless steel at 18 °C, 40 percent aged ten months on the lees in barrels one to four years old, without SO2 and with regular bâtonnage, 30 percent in 25-hectolitre barrels. pH 3.32, acidity 3.25 grams, total sulphur 54 mg/l.
On the palate
The nose offers orange and almond blossom as well as ripe green and yellow pears, with air yellow melon, grapefruit and lemon zest. On the palate there is pear cream, liquorice, saffron and cinnamon, along with a fine oak and herbal spice that blends into the white-fleshed fruit. The Sauvignon Blanc contributes a ripe-green note and white berries. The acidity is ripe in a southern way and carries the fruit into a long finish.
Food pairings
Bouillabaisse with saffron, saddle of veal with lardo, thyme and mushroom-lemon cream or basmati rice with almonds, pistachios, cardamom and candied orange peel.
Special features
Peter Fischer hails from Baden-Baden, studied oenology in Davis and found his place in Jouques in 1985. He was one of the first to use concrete eggs; the cellar also holds amphorae, foudres and concrete tanks. Hugo and Clara now work alongside him.
