Baron de Badassière Picpoul de Pinet is pale lemon in colour with a youthful edge. On the nose, it has aromas of citrus fruit, grapefruit, lemon and lime, and floral notes. On the palate, it has attractive weight, with a good balance of zesty acidity and minerality, as well as a touch of saltiness on the finish.
The locals drink Baron de Badassière Picpoul de Pinet with seafood, especially oysters. The pure refreshing character of the wine means it is perfect for drinking chilled on its own.
|Style||Dry, White, Medium Bodied, Fruit Forward, Easy Drinking|
|Region||Picpoul de Pinet, Languedoc, Southern France|
About the region and producer
The Baron de Badassière wines come from Picpoul de Pinet, near the coast in the Languedoc. The name derives from the Badassière vineyard, situated near the small town of Pomérols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character rumoured to be the illegitimate son of King Louis XV. The wines are made exclusively for Liberty Wines at the Cave de Pomérols co-operative by New Zealand winemaker Alana McGettigan and consultant Matt Thomson.
The region benefits from a sunny, warm climate that encourages ripe flavours to develop in the grapes, while coastal breezes help to retain freshness and aromatics. The Picpoul de Pinet is the co-operative’s speciality. Alana selects parcels of grapes as they enter the winery to ensure that only the best quality fruit goes into the wine. The approach across the range is non-interventionist, with minimal or no skin contact, no malolactic fermentation and no oak, to retain the purity of varietal character.
Vineyard and Wine Making
The grapes for Baron de Badassière Picpoul de Pinet come from selected vineyards around the Étang de Thau, planted on clay and limestone soils. The Mediterranean climate is tempered by the cool maritime influence.
The grapes arrived at the winery in the early morning and were macerated on the skins for a few hours, then pressed by pneumatic press. The must was cold settled for 48 hours and then fermented at a controlled temperature of 15 °C for 16 days. No oak was used and the wine was bottled early to retain freshness and delicate aromatics.
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