Wines made from Bourboulenc grapes of Cassis
Discover the best wines made with Bourboulenc as a single variety or as a blend of Cassis.
More informations about the variety Bourboulenc
Bourboulenc is mainly grown in the southern part of France. It is a white grape variety that ripens quite late. It can only be harvested around 25 September and for an average of only one month. Bourboulenc is particularly fond of low-lying, but at the same time warm and dry locations. The aroma of this grape variety is not very pronounced, but it has a certain exotic fruit and floral aroma such as broom. The result is a low alcohol wine with subtle and fleeting aromas. Blanquette, bourboulanc, bourboulenque, doucillon, clairette dorée and clairette blanche are all names that can designate bourboulenc. This grape variety is very sensitive to diseases common to all vine plants such as magnesium deficiency, mildew and oidium. Bourboulenc can be used as a table grape. Most French people keep the bunches until Christmas in order to present them on the festive table as desserts.
More informations about the region of Provence
Cassis is a small coastal Village and wine region in Provence, in southeastern France. Created in May 1936, the Cassis appellation covers red, white and rosé wines produced from 200 hectares of vines, all located within a mile or two of the Mediterranean. (Despite its name, the village does not produce Crème de Cassis, the Sweet blackcurrant liqueur that is actually a specialty of Burgundy. ) The landscape around Cassis is that of classic Provence; Clear, blue Mediterranean waters and terracotta roofs overlooked by white limestone cliffs and surrounded by vineyards and Garrigue.
What are the typical flavors of the Bourboulenc grape variety?
- Tree fruitPresent in 2% of Bourboulenc
- CreamPresent in 1% of Bourboulenc
- HoneyPresent in 1% of Bourboulenc
- FloralPresent in 1% of Bourboulenc
- Black fruitPresent in 1% of Bourboulenc
- Citrus fruitPresent in 1% of Bourboulenc
- SpicesPresent in 1% of Bourboulenc
- OakPresent in 1% of Bourboulenc
- VegetalPresent in 1% of Bourboulenc
- MicrobioPresent in 1% of Bourboulenc
- EarthPresent in 1% of Bourboulenc
- Non oakPresent in 1% of Bourboulenc
- GrassPresent in 1% of Bourboulenc
- GrapefruitPresent in 1% of Bourboulenc
- CassisPresent in 1% of Bourboulenc
- White peachPresent in 1% of Bourboulenc
- PearPresent in 1% of Bourboulenc
- LemonPresent in 1% of Bourboulenc
- ApricotPresent in 1% of Bourboulenc
- MineralityPresent in 1% of Bourboulenc
News about the grape variety Bourboulenc
Gigondas to produce white wines
At a national committee meeting held on Thursday 8th September, members of the Institut National de l’Origine et de la Qualité (INAO) voted unanimously to ratify the change to the appellation guidelines to allow white wines into AP Gigondas. A working group of growers and négociants has been pursuing the amendment for 11 years. The amendment states that white Gigondas must contain a minimum 70% Clairette. Other permitted varieties include Bourboulenc, Clairette Rose, Grenache Gris, Grenache Blan ...
Tobermory launches 24-year-old whisky finished in Oloroso Sherry casks
Only 3,600 bottles of Tobermory 24 Year Old Oloroso Cask Finish will be available, following last year’s release of a 23-year-old Hebridean Series single malt from the same batch. Bottled at 52.5% abv, Tobermory 24 has spent the last nine years in Oloroso Sherry casks sourced from González Byass. The series is part of a new focus on aged Tobermory releases under Brendan McCarron, master distiller for parent company Distell, master blender Julieann Fernandez and Tobermory manager Cara Gilbert, 28 ...
Nomad winemaker: Why I make wine in Spain
When I started my nomadic winemaking project, in 2018 at Niepoort Vinhos in Portugal’s Douro region, I had no idea how large a part Spain would go on to play – I certainly never intended to make it the locus of my project. So how did it happen? Yes, there was an element of chance and taking opportunities where they arose. But also, among the talented winemakers to whom I pitched collaborations, I sensed an openness and a readiness to collaborate which seemed particular to Spain. Held in June las ...