2018 Turner Pageot Le Blanc
Region: Gabian > Languedoc-Roussillon > France
Grapes: 50% Roussanne, 30% Picpoul, 20% Marsanne
Vineyard/Cellar Stats: certified organic, certified biodynamic 200 and 300 metres, mosaic of different soil types (schiste, clay-limestone, volcanic basalt/limestone and bauxite), 30 day skin fermentation in small open vats, 2 week plunge during fermentation, minimal SO2 added (4 to 6ppm at bottling)
Winemaker: Karen Turner & Emmanuel Pageot
LADY IN CHARGE: While husband Emmanuel manages the vineyards, the real star is his wife Karen, who makes the wine and also works as the head winemaker and manager of another (very famous) Languedoc winery, Prieuré de Saint Jean de Bébian. Serious girl boss!
Australian scientist Karen Turner and her husband Emmanuel farm 10 hectares in the Languedoc bring you this incredible intro to orange wine! The 3 grapes here are fermented like a red wine, skins, stalks, and all-- making for white with the tannins and structure of a red. Karen’s says her goal with ‘Le Blanc’ is to bring body and freshness to the wine. The north-facing slopes where their vineyards grow on help to ensure a long and even maturation for the grapes. While Marsanne is not usually an aromatic varietal, Karen’s use of open vats brings out the heady aromas of tangerine and mango. Full-bodied and approachable, it smells like orange rinds and white flowers wilting in the sun, and tastes like yellow peaches, those tangerines and dry, dusty earth, but never loses its identity as a white wine.
DRINKING NOTE: Open and pour a glass, or decant, for 20 minutes before enjoying. It’ll open up and reveal its prettiness with air.