Clos MariaBlanc
White wine
This wine is a blend of 2 varietals which are the Chenin blanc and the Viognier.
This wine generally goes well with fruity desserts, pork or poultry.
Wine flavors and olphactive analysis
On the nose the Blanc of Clos Maria in the region of Catalogne often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Clos Maria matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of vegetable planter, duck breast with honey or salmon blanquette.
Details and technical informations about Clos Maria's Blanc.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Blanc from Clos Maria are 2016, 2007, 0, 2015 and 2006.
Informations about the Clos Maria
The Clos Maria is one of of the world's greatest estates. It offers 3 wines for sale in the of Montsant to come and discover on site or to buy online.
The wine region of Montsant
Catalan ring encircling the Priorat (Tarragona): signature Garnacha and Cariñena as king reds — concentrated and sunny with notes of ripe black fruits (blackberry, blackcurrant, plum), garrigue, Mediterranean herbs, liquorice and a mineral touch, fleshy tannins and a moreish finish, more accessible and fruity than Priorat. Syrah and Cabernet as backup. A few whites (Garnacha Blanca, Macabeu). DO (2001), schists ("llicorella") and clay-limestones, Mediterranean-continental climate.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
