Rich, textural, refined and oak aged white from Cairanne.
Production
The hand picked grapes come from trusted partner growers in Cairanne, with the Roussane plot being only 200 metres from our cellars. Once harvested the grapes are directly pressed and clarified by cold tank. 100% of the clear juice is pumped into 300 and 400 litre oak barrels which are a mixture of new and four year old wood for fermentation. These have been carefully selected to create texture and intensify the natural character of the wine rather than to impose overt fresh oak. The wine is aged in barrel for 6 months before filtration and bottling at Domaine Boutinot.
Boutinot ‘Argiles Blanches’, Cairanne Blanc 2024 (6 bottles case)
Vivino ratings
Tasting notes
Fresh aromas of fruit and flower aromatics mingle with the spicy and smokey notes from the barrels. On the palate it feels plump fresh and mineral, with spicy, smokey fruit.
Food match
A versatile wine. Works as an aperitif, with summer salads and lighter fish and chicken dishes. Equally happy however, being paired with richer poultry and fish dishes that feature roasted fruit or fruit-based sauces.
Info
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ABV
13%
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CASE/BOTTLE SIZE
6 x 75cl
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REGION/COUNTRY
RHÔNE, FRANCE
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GRAPE
GRENACHE BLANC 70%, ROUSSANNE 20%, CLAIRETTE 10%
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FEATURES
VEGETARIAN, VEGAN
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CLOSURE
CORK
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WINEMAKER
JULIEN DUGAS
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APPELLATION
CAIRANNE
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ALLERGEN INFO
CONTAINS SULPHITES AND NO OTHER ALLERGENS
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Meet the producer
Boutinot’s love affair with the Southern Rhône spans thirty years of making wine in the region. In 2010, the relationship was sealed with the purchase of a winery and vineyards above the village of Cairanne. Domaine Boutinot’s seven vineyards are planted with classic southern Rhône grape varieties – old vine Grenache Noir and Syrah, Mourvèdre and Carignan Noir – and they all sit within the Cairanne Cru boundaries, sanctioned in 2016 when Cairanne was granted its own appellation status.
Working with our vigneron neighbours we are helping to revive traditional grape varieties such as Cinsault and Counoise, and in the cellar we prefer time-honoured winemaking methods such as a long cuvasion aided only by natural yeasts, gentle remontage, manual pigeage and patient maturation in a nursery of French oak barrels.
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