Coteaux du Languedoc: Mas Bruguière 'Les Mûriers' 2019
Xavier Bruguière's wonderful organic white 'Les Mûriers' (the Mulberry trees) is a humble AOP Languedoc wine as there is no white permitted in the Pic Saint-Loup cru. It is made from a blend of 80% Vermentino and 20% Roussanne with a proportion matured in oak casks. Xavier recommends serving it with a mushroom spelt risotto (speltotto) or a grilled veal chop with braised fennel.
From vines that are grown on stony limestone-clay & marl soils in the coolest, most northerly plots, this gold-hued wine has a bouquet of ripe yellow plums and a rounded stone fruit palate with hints of citrus and minerals giving it an elegant, dry finish.
|Style||White Wine, Sec, Medium-bodied, Non Sparkling|
|Wine Region||Languedoc, Pic Saint-Loup|
|Grape Variety (Cépage)||Roussanne, Vermentino|
|Food & Wine Matching||Pork, White Fish|
|Cellarage||Drinks well in its youth but will age happily for up to 7 years after vintage and develop more complexity.|
|Vinification||The grapes are picked at optimum ripeness and are matured on their lees for 5 months.|
|Alcohol By Volume (%)||12.5|
Mas Bruguière (Xavier Bruguière)
The Bruguière family have been making wine in Pic Saint-Loup since the Revolution and the 20-hectare plus estate is now run by Xavier and his wife, Marjorie. Mas Bruguière has been at the forefront of Pic Saint Loup's rise to Cru status (awarded from the 2016 vintage for red wine). The classic Mas Bruguière red is called 'l'Arbouse' and is named after the scrub strawberry tree that flourishes in the garrigue of the region. Its white sibling 'Les Mûriers' takes its name from the mulberry bushes which dot the area. The beauty of Xavier's wines is their simplicity and restraint, and it is what hasn't been done in the cellar here that is significant.
"Immaculately tended vines and a stunning film-set location in the Combe de Fambetou, wedged between the Pic and the cliffs of Hortus: no one who has ever visited Mas Bruguière will forget it. Guilhem Bruguière and, in recent years, his son Xavier produce grand, aerial classics, shrinking the domaine to 10ha and pulling away from small-oak ageing over the past decade to concentrate on the fastidious vineyard work that delivers wines of purity, aromatic refinement and subtlety of texture."
Andrew Jefford - Decanter magazine.
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