Clean and bright, this aromatic wine is full of vibrant fresh fruit. Aromas of peach, mango, pineapple and pear follow through onto the palate, which is balanced and long.
The Vignes de L’Eglise wines are made exclusively for Liberty Wines by Matt Thomson and Alana McGettigan at the excellent Cave de Pomérols co-operative in the Picpoul de Pinet region. Influenced by breezes off the Mediterranean coast, the area around Pomérols is cooler than much of the rest of the Languedoc.
These cooling coastal breezes, coupled with the sunny, warm climate, ensure that the grapes ripen with the optimum balance between ripe fruit flavours and freshness and aromatics. Each parcel of grapes is chosen individually, based on flavour and ripeness, to ensure that the varietal character of the grapes is captured in the finished wine. The red clay soils around the village of Pomérols encourage richness and depth in the red varieties.
These wines have a purity of fruit and an elegance that are hard to find at entry level and represent superb value.
The Vermentino grapes come from selected vineyards in the Picpoul de Pinet region. Vermentino is valued for its ability to produce aromatic, flavoursome, fresh whites of excellent quality in the sunny climate of the south of France. The vines are located on clay and limestone terraces called "Costieres", which encourages good concentration and structure in the wine. The vines are low-trained with good canopy management to increase ripeness, and also benefit from the cooling maritime influences of the Etang de Thau.
Spring frosts in 2021 caused a severe decrease in harvest volumes, although not all plots were affected to the same degree. Summer saw stable conditions, with moderate temperatures and cool nights that led to a slightly later ripening of the grapes.
The fruit was pressed as soon as possible on arrival at the winery in order to retain the fresh, primary fruit flavours. The wine was made from the juice of the first pressing and was kept cool in stainless steel tanks as it was allowed to settle for 48 hours at 4-5°C. Fermentation temperatures were also quite low at 15°C in order to preserve the primary fruit. The wine was racked off its lees soon after fermentation was complete. After the final blend, the wine was lightly fined and then bottled.