Cave de l’Ormarine Picpoul de Pinet Sélection
Delicately perfumed, ripe melon fruit on the nose. The palate is weighty and ripe but remains fresh and saline. A crowd pleaser but a very well made one.
Perfect with Oysters!
Cave de l'Ormarine's vineyards lie at approximately 40 metres above sea level on a chalky clay plateau, rich in Cretaceous limestone and quartz. The vineyards lie to the North of the Lac de Thau and slope towards it. Cyril Payon oversees the production and grapes are carefully selected and picked at different times to capture different flavour profiles. They are de-stemmed and macerated on their skins followed by fermentation for approximately 2 weeks without malolactic fermentation.
Original: $16.20
-65%$16.20
$5.67Cave de l’Ormarine Picpoul de Pinet Sélection
Delicately perfumed, ripe melon fruit on the nose. The palate is weighty and ripe but remains fresh and saline. A crowd pleaser but a very well made one.
Perfect with Oysters!
Cave de l'Ormarine's vineyards lie at approximately 40 metres above sea level on a chalky clay plateau, rich in Cretaceous limestone and quartz. The vineyards lie to the North of the Lac de Thau and slope towards it. Cyril Payon oversees the production and grapes are carefully selected and picked at different times to capture different flavour profiles. They are de-stemmed and macerated on their skins followed by fermentation for approximately 2 weeks without malolactic fermentation.
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Description
Delicately perfumed, ripe melon fruit on the nose. The palate is weighty and ripe but remains fresh and saline. A crowd pleaser but a very well made one.
Perfect with Oysters!
Cave de l'Ormarine's vineyards lie at approximately 40 metres above sea level on a chalky clay plateau, rich in Cretaceous limestone and quartz. The vineyards lie to the North of the Lac de Thau and slope towards it. Cyril Payon oversees the production and grapes are carefully selected and picked at different times to capture different flavour profiles. They are de-stemmed and macerated on their skins followed by fermentation for approximately 2 weeks without malolactic fermentation.
