The Blanc Perlé, which is sometimes labeled as Gaillac Fraîcheur Perlé by other producers, has been produced in Gaillac since the 1950’s. The freshness in the wine is achieved by preserving some of the natural CO2 that occurs during the vinification, although for decades most producers have added CO2. Mathieu does not add CO2 or anything else to his wines as is certified by the agency, Nature et Progrès. The wine has evolved from being a blend of two or three varieties to being produced from a single variety, the indigenous Loin de L’Oeil. The grapes are pressed slowly and gently in a pneumatic press. Because of the low yields this wine fills the palate with a wonderful concentration of flavors while retaining a freshness that is underscored by mineral, petrol and citrus notes. Mathieu adds 15mg/L of SO2 before bottling.
-Importer notes
Phil "discovered" this wine in a chance meeting at the Air France lounge in Bordeaux! This blend of 70% Sauvignon blanc, 20% Sémillon, 10% Muscadelle is a textbook white Bordeaux that is wonderfully crisp and jut plain fun to drink. Fun fact: Hubert De Boüard (owner of Chateau Angelus in St. Emilion) consults on this wine!