Languedoc – ‘A great alternative to sauvignon’ says Ian, ‘fresh and clean without the gooseberries…and it comes in a nice bottle!’

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You Tube Tasting June 2020

Floral and enticing on the nose, exuberantly fresh on the palate with ripe peach, pear drop fruit, a slightly salty edge and underlying minerality. Incredibly fruity yet elegant and concentrated.

GRAPE Piquepoul Blanc CLOSURE Screwcap
REGION AOP Picpoul de Pinet, Languedoc VEGETARIAN Yes


DRY    *________|________|________|________|     SWEET

LIGHT  *________|________|________|________|     FULL BODIED

NO OAK  *________|________|________|________|   OAKY

Check out Richards chat about it HERE


Additional information

Cave de L'Ormarine

Cave de l'Ormarine is an award-winning co-operative which produces wines from the tiny Pinet de Picpoul appellation in the Hérault. The Ormarine cellar was established in 1922 when vignerons from Pinet joined forces and formed a winegrowers' association. Today, the Cave de l'Ormarine is a conglomeration of five separate co-operatives from across the Hérault, each with their own specific terroirs and styles of wine. It is proud to have 470 members farming more than 2,500 hectares of vines.Its flagship Picpoul wines are fresh and terroir-driven, and hugely influenced by both the Mediterranean Sea and the Etang de Thau, which act as a thermal regulator for the vineyards. In fact, it is said of Picpoul that, "Son terroir, c'est la mer (Its terroir is the sea)."Cave de l'Ormarine has made significant investment in its winery, and prides itself on the high quality standard and traceability of its grapes.


Cave de l'Ormarine's vineyards lie at approximately 40 metres above sea level on a chalky clay plateau, rich in Cretaceous limestone and quartz. The vineyards lie to the North of the Lac de Thau and slope towards it. Ormarine's head winemaker Cyril Payon makes this Duc de Morny cuvée with a premium selection of grapes from 15+ year old vines, harvested at night to retain their aromatic freshness. They are de-stemmed and macerated on their skins followed by a fifteen-day fermentation without malolactic fermentation.


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