La Grange de Quatre Sous Bu N’Daw 2013
An attractive pale gold colour, there is a floral hint on the nose, a well-balanced attack, with ripe citrus fruit and a saline kick on the finish.
Wine Type
Grape(s)
Dietary
Alcohol %
Bottle Size
Location
La Grange de Quatre Sous Bu N’Daw 2013
The La Grange de Quatre Sous Bu N’Daw 2013 captivates from the very first pour with its brilliant golden hue. The nose is an inviting tapestry of citrus and floral aromas. Fresh lemon zest and juicy grapefruit are immediately noticeable, intertwined with delicate scents of white flowers like honeysuckle and orange blossom. As you inhale, subtle undertones of wet stones and a touch of flint emerge, hinting at the wine’s mineral backbone.
On the palate, the Bu N’Daw is a revelation of crisp, clean flavors. The initial burst of citrus—predominantly lemon and lime—provides a zesty brightness that is perfectly balanced by a refined acidity. Mid-palate, you’ll detect a softness, almost creamy texture, that brings forth flavors of ripe white peach and green apple, contributing to its complexity. There is a nuanced herbal character as well, with whispers of thyme and fennel that add depth and intrigue.
The finish is both refreshing and long-lasting, leaving a lingering impression of saline minerality and a touch of almond. This wine is not only a beautiful expression of its terroir but also a versatile companion to a wide array of dishes. It pairs wonderfully with seafood, particularly oysters and delicate white fish. It’s equally delightful with light salads, goat cheese, or as an aperitif to kick-start your evening.
In essence, the 2013 La Grange de Quatre Sous Bu N’Daw is a harmonious blend of vibrant fruit, floral elegance, and mineral precision. Each sip invites you to discover more layers, making it a memorable and enjoyable wine experience.
The Bu N’Daw is a fascinating creation, stemming from the renowned Languedoc-Roussillon region of France, a place celebrated for its diverse terroir and innovative winemaking techniques. The wine is primarily composed of Petite Arvine, a grape variety that thrives in this Mediterranean climate. This variety is cherished for its ability to produce wines with high acidity and aromatic complexity.
The vineyards of La Grange de Quatre Sous are located on a limestone plateau above Assignan in the Montagne Noire. This unique location provides the perfect combination of clay-limestone rocky soils and a Mediterranean climate, contributing to the wine’s distinctive mineral and floral characteristics. The estate, managed by Hildegard Horat, has been committed to sustainable and organic farming practices since 1999. This means that no synthetic chemicals are used, and the health of the soil and vines is maintained through natural methods.
Harvesting is done by hand, ensuring that only the best grapes are selected. The grapes are then subjected to a gentle, slow pressing process. This method helps to preserve the delicate aromas and flavors of the grapes. After pressing, the juice undergoes a natural malolactic fermentation, a process that converts the sharper malic acid into softer lactic acid, resulting in a smoother, more rounded wine.
Once fermentation is complete, the wine is aged in 4-year-old 500-liter barrels for 18 months. The use of older barrels is intentional, as it allows the wine to develop complexity without overwhelming it with strong oak flavors. During this period, the wine undergoes a transformative journey, evolving in both structure and flavor. The aging process imbues the wine with additional layers of flavor and texture, enhancing its overall profile.
The barrels are stored in a cool, stable environment, which is crucial for the wine’s development. The aging process allows the wine to integrate its fruit, floral, and mineral components harmoniously. Over these 18 months, the wine gradually develops its signature notes of ripe citrus fruits, white flowers, and wet stones. The presence of a gentle saline minerality also becomes more pronounced, adding to the wine’s refreshing finish.
Before bottling, the wine is carefully monitored to ensure it reaches its peak expression. The final product is then bottled with a total sulfur dioxide content of around 40mg/l, ensuring its stability while preserving the delicate flavors and aromas.
In conclusion, the meticulous production and aging process of the 2013 La Grange de Quatre Sous Bu N’Daw result in a wine that is a true reflection of its terroir. It beautifully balances vibrant fruit, floral elegance, and mineral precision, making it a standout wine that offers a memorable tasting experience.
Hildegard originates from Switzerland where she used to work as a restorer to old monuments. She first visited Languedoc during the seventies with her first husband and fell in love with the domaine, La Grange de Quatre Sous, located on a limestone plateau above Assignan in the Montagne Noire, where vineyards qualify for the St Chinian appellation.
The place was almost abandoned, and a lot of work needed to be done. After renovating the buildings, they decided to replant the vineyards in 1983. Farming at La Grange de Quatre Sous has always been sustainable, and the official organic certification came in 1999.
Hildegard split with her ex-husband at that time and continued to run her 8ha estate on her own. She has since remarried to Alioune Diop who originates from the Cameroons and is now helping her with the day to day work. She is also part of a group called Vinifilles, an association of 18 female winegrowers in Languedoc-Roussillon (including Sophie Guiraudon from Clos de l’Anhel) who share views and ideas.
From the start, she has chosen to work with grape varieties outside the AC, notably with the unique and extremely rare petite arvine white grape, arguably Switzerland’s finest variety. Her red wine Garsinde is made with a good proportion of malbec, a grape that thrives in a hot climate.
Petite Arvine
Petite Arvine is a white wine grape variety primarily grown in the Valais region of Switzerland, and to a lesser extent in Italy’s Valle d’Aosta. Known for its high acidity and distinctive grapefruit aromas, Petite Arvine wines often exhibit a touch of salty minerality on the palate. This grape is sometimes referred to as the “Diva” of Swiss grapes due to its capricious nature and the challenges it presents to growers.
Wines made from Petite Arvine can range from dry to lusciously sweet, with the sweet versions often benefiting from short-term cellaring. The grape’s thick-skinned berries contribute to the wine’s rich texture and extract. Petite Arvine is highly regarded in Switzerland, where it is considered one of the best white wine grapes of the Valais
- Contains Sulphites
- Suitable for Vegans
- Suitable for Vegetarians
- Organic
There are no reviews yet. Be the first one to write one.
The Country
French wine, steeped in history and tradition, offers a rich tapestry of flavors and styles. Bordeaux’s iconic red blends—Cabernet Sauvignon and Merlot—create wines with structured tannins and notes of blackcurrant, plum, and cedar. Burgundy’s Pinot Noir and Chardonnay yield velvety reds and crisp whites. Champagne sparkles with toasty brioche and citrus. The Rhône Valley boasts bold Syrah, while Alsace’s Riesling and Gewürztraminer express floral aromas. From Provence’s pale rosés to Corsica’s sun-kissed Vermentino, each bottle tells a story. Santé!
France Wines available at Penventon Hotel
The Region
The Languedoc region, also known as Languedoc-Roussillon, is a vast and diverse wine-producing area in southern France
Languedoc is renowned for its ripe and intense red wines. Notable appellations include Saint-Chinian, Corbières, and Faugères. These reds often feature grape varieties like Syrah, Grenache Noir, and Mourvèdre.
Crisp Whites: Don’t miss the crisp white wines made from Picpoul (such as Picpoul de Pinet). They offer refreshing flavors and pair well with seafood.
Languedoc Wines available at Penventon Hotel
The Producer
Hildegard originates from Switzerland where she used to work as a restorer to old monuments. She first visited Languedoc during the seventies with her first husband and fell in love with the domaine, La Grange de Quatre Sous, located on a limestone plateau above Assignan in the Montagne Noire, where vineyards qualify for the St Chinian appellation.
The place was almost abandoned, and a lot of work needed to be done. After renovating the buildings, they decided to replant the vineyards in 1983. Farming at La Grange de Quatre Sous has always been sustainable, and the official organic certification came in 1999.
Hildegard split with her ex-husband at that time and continued to run her 8ha estate on her own. She has since remarried to Alioune Diop who originates from the Cameroons and is now helping her with the day to day work. She is also part of a group called Vinifilles, an association of 18 female winegrowers in Languedoc-Roussillon (including Sophie Guiraudon from Clos de l’Anhel) who share views and ideas.
From the start, she has chosen to work with grape varieties outside the AC, notably with the unique and extremely rare petite arvine white grape, arguably Switzerland’s finest variety. Her red wine Garsinde is made with a good proportion of malbec, a grape that thrives in a hot climate.
