Hervé Bizeul was a sommelier and journalist before he left Paris to become a vintner, setting up a small winery in Roussillon in 1997. Today he tends 50 acres of gnarly old bush vines in the arid, rocky wilds of Vingrau, where limestone outcroppings shine blindingly white in the ample sun. This white captures that solar brightness and warmth, notes of herbs, spicy ginger and white peach radiating over a broad cashmere texture, enveloping and expansive at once. Made from the fruit of vines over 100 years old, the wine’s intensity suggests this will age well, although it’s delicious now with something rich, like butternut squash ravioli with browned butter.
Duclot La Vinicole, NY
Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.
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