CHÂTEAU DE LUC
By night to preserve aromatic potential.
Maceration on the skins for 3 weeks, fermentation
by indigenous yeasts, partial MLF (Malolactic
Fermentation), aging on the lees in dolium and
amphorae with partial aging in chestnut wood
Golden orange notes.
Nose of candied orange, balsamic.
Mouth on lemon zest.
Freshness, good acidity.
Spicy cuisine, curries and tagines. Poultry, pork or
veal dishes, grilled, roasted. Very good with hard
cheeses: comté, parmiggiano, salers, mimolette.
4 to 5 years.
16° – 18°C.
2021: James Suckling 89:
“Amber-tinged with aromas of tangerines, apple skins, licorice and honey. Ripe and textured with a medium body
and an easy, dry finish.”
2021: Jancis Robinson 16/20:
“More pale amber-gold than orange in colour. Not a great deal on the nose – a little furniture-polishy and varnishy.
But it tastes rather fabulous! Bitter oranges and very runny honey, choisya flowers and white pepper. Pink peppercorns too. A touch of sweetness –
I wonder if this has a few grams of residual sugar in it? Not that it detracts from the wine in any way. It’s a silky scarf of fruit and flowers flecked
with lots of spice on the end. This has fun food-pairing potential…” (TC)