An energetic fortified white wine from old grenache gris and macabeu with bright citrus fruits and freshness.
A honeyed, quince jelly character that could have come from a selectively-harvested Chenin Blanc is mingled with pineapple and accented by crystallized ginger and candied lime in the Gallets’ 2010 Maury Fagayra Blanc, an at least marginally clearer, juicier, longer, and more vibrant wine than its 2011 counterpart. Sappy and persistently juicy, this offers another example of Maury with energy to spare and coming-off not at all overly sweet. I imagine that this will become even more alluring over the next couple of years and drink well through at least 2016.
|Winery||Domaine Les Terres de Fagayra|
Grenache gris et macabeu.
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This wine is honeyed in its richness, and resembles a liqueur of Persian melon and Rainier cherry tinged with crystallized ginger and baking spices. This boasts a remarkable sense of invigoration and vibrancy, especially considering how luscious and viscous it is, and the sense of finishing sweetness is well integrated.
Raw fish, pan-fried foie gras, cheeses and desserts.
Schist with limestone sediments.
Bush pruning (gobelet). Leaf Thinning and pruning. Hand harvest.
Fermented with indigenous yeasts in stainless steel tanks. Addition of alcohol to the must during fermentation. Ageing for 7 months in stainless steel tanks.
The Gallets, owners and winemakers of Domaine le Roc des Anges, have acquired in 2007 a tiny new Domaine, Les Terres de Fagayra, giving Marjorie’s husband, Stephane, a chance to utilize the special talents for Maury that he honed as winemaker while at nearby Mas Amiel. This little known appellation yields wines of great structure and flavour. These are fortified wines made in a similar style to Port. Their three cuvees are stunning. More than good fortified wines they also display freshness, brightness and mineral smokiness. To say that Stephane is off to a flying and successful start would be an understatement.