La Serre blends Grenache Blanc and Grenache Gris from Jon and Liz Bowen’s organic vineyards in Corbieres, France at Domaine Sainte Croix.
The vines average 60 years old and the wine is vinified in tank for a pure expression of the two varieties.
Jon Bowen describes the differences between the two similar grapes and what each brings to the blend in this short video from Ask a Winemaker:
Jon explains that Grenache Blanc brings breadth with notes of cashew nuts, grapefruit and perhaps honeyed notes while the Grenache Gris is more about spice and exotic flavors.
From the Domaine Sainte Croix Website:
La Serre, our white wine, is the name of the limestone hill which overlooks the village of Fraïssé des Corbières.
Wine made from Organic Grapes, certified by ECOCERT
Grape varieties Old vine Grenache Blanc (60%), old vine Grenache Gris (40%)
Tasting note: Pale light straw with green lights. On the nose, honeyed grapefruit, brioche, wild asparagus thyme and sherbet. A full palate of fresh lemon and lime, gunflint minerality, fresh butter, herbal notes, bright acidity. Long intense finish.
Origin: Part schist, part pure limestone. 200-250m altitude. Vines average 60 years old.
Harvested: By hand. 3rd week of August 2012 for freshness and minerality (limestone parcel); 2nd week of September for greater richness and phenolic maturity.
Yield 18 Hl/Ha
Vinification: All elements hand harvested cool in the morning. Whole bunch, crushed, direct pressed, fermented in tank at 14- 18° C for 6weeks, using wild yeasts.
Ageing Sur lie in tank for 9 months with a little lees-stirring. Filtered using 1µ plaques.
Drinking: 4-5 years.
Food: Many fish or shellfish dishes, using both Mediterranean and more northern European fish, particularly in a rich cream-based or saffron-spiced sauce, white meats. Apple or pear tart, comté cheese. Green olives (particularly Lucques). Aromatic asian cuisine or sushi