Haute Coutume 1966

Soil

The vineyards for this wine stretch between the rolling hillsides and the coastline, over the Roussillon plain. The old vines grow on poor, clay-limestone soils.

Grape varieties

Macabeu, Grenache blanc, Grenache gris.

Production method

The grapes were harvested at the time by hand and fermented as for classic whites. The berries were pressed immediately. Fermentation of the resultant juice was arrested by adding spirits, thus retaining natural grape sugar. The wine was then aged in an oxidative atmosphere for several years.

Ageing

The wines are aged in an oxidative atmosphere in tanks and broached tuns and oak casks to ensure a larger surface area in contact with air and thus speed up the ageing process.

Description

Beautiful, bright amber hue with mahogany highlights. An intense, refined nose offers up aromatic complexity ranging from notes of dried fruits, cinnamon and gingerbread to candied liquorice. The palate is soft, mellow and extremely fresh and reveals notes of red apricot and candied orange before nut and rancio aromas round off the finish.

Storing

Already excellent but will still age beautifully in your cellar for several decades more.

Serving suggestion

Drink chilled as an aperitif or as an accompaniment to all foie grasbased gourmet recipes. It also makes a striking partner for cheeses such as Roquefort, pressed ewe’s milk cheeses or Comté served with fig jam. Similarly, it is the ideal complement to a full range of desserts, including St Honoré cake, mille-feuille, Opera gateau, Mont Blanc and iced nougat-flavoured soufflé. Alternatively, it shows well on its own as an after-dinner tipple.

Serving temperature

Serve at between 12°C and 14°C